Rich, moist, and beautifully vibrant, this Gluten-Free Red Velvet Bundt Cake is a show-stopping dessert perfect for holidays, birthdays, and special occasions. The combination of cocoa, vanilla, tangy sour cream, and buttermilk creates the classic red velvet flavor, while gluten-free flour ensures a tender crumb that rivals any traditional cake. Choose between a custom gluten-free flour blend or a convenient Measure for Measure flour option for equally delicious results.
Prep Time
20 minutes
Bake Time
50 to 60 minutes
Total Time
1 hour 20 minutes
Servings
12 to 16 slices
Option 1: Gluten-Free Flour Blend Red Velvet Bundt Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened or ½ cup neutral oil
1½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
½ cup cocoa powder
1 teaspoon salt
2 teaspoons apple cider vinegar
6 tablespoons red food coloring or 1 dye-free red coloring packet
½ package mini chocolate chips
Option 2: Measure for Measure Red Velvet Bundt Cake
3½ cups Measure for Measure gluten-free flour
½ cup cocoa powder
1 teaspoon salt
2 cups neutral oil
2 cups granulated sugar
3 large eggs
1½ teaspoons vanilla extract
6 tablespoons red food coloring or 1 dye-free red coloring packet
1¼ cups buttermilk
2 teaspoons baking soda
2 teaspoons vinegar
Option 1: Gluten-Free Flour Blend Red Velvet Bundt Cake
Prepare the Pan and Oven
Preheat the oven to 350°F.
Generously coat a Bundt pan with gluten-free baking spray or grease thoroughly with butter.
Mix the Dry Ingredients
In a medium bowl, sift together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, kosher salt, cocoa powder, and additional salt. Whisk until evenly combined.
Mix the Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 3 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, red food coloring, apple cider vinegar, and sour cream until smooth.
Combine the Batter
Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk or buttermilk. Mix only until combined.
Fold in the mini chocolate chips with a rubber spatula.
Bake the Cake
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Gently tap the pan on the counter several times to release trapped air bubbles.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool and Serve
Allow the cake to cool in the pan for 10 to 15 minutes.
Carefully invert the cake onto a wire rack and let it cool completely before serving.
Slice and enjoy as is, or top with cream cheese glaze for a classic red velvet finish.
Option 2: Measure for Measure Red Velvet Bundt Cake
Prepare the Pan and Oven
Preheat the oven to 350°F.
Grease and flour a Bundt pan with gluten-free flour or coat it with gluten-free baking spray.
Mix the Batter
In a large bowl, whisk together the Measure for Measure flour, cocoa powder, and salt.
In a separate bowl, whisk together the oil, sugar, eggs, vanilla extract, red food coloring, buttermilk, baking soda, and vinegar until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Bake the Cake
Pour the batter into the prepared Bundt pan and spread evenly.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes.
Invert onto a wire rack and cool completely before slicing.
Serve plain or drizzle with your favorite gluten-free cream cheese frosting.
For the deepest red velvet flavor, use high-quality cocoa powder and pure vanilla extract.
Dye-free natural red coloring works well if you prefer to avoid artificial food dyes.
Room-temperature ingredients help create a smoother batter and a more even texture.
Mini chocolate chips add extra richness and moisture but may be omitted if desired.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
This cake freezes beautifully. Wrap individual slices or the entire cake tightly and freeze for up to 3 months.
