Make a decadent gluten-free red velvet Bundt cake with a moist, tender crumb and your choice of two easy gluten-free flour options.
Rich, moist, and beautifully vibrant, this Decadent Gluten-Free Red Velvet Bundt Cake Recipe is a striking dessert for holidays, birthdays, Valentine’s Day, and other special occasions. Cocoa powder, pure vanilla extract, sour cream, and buttermilk create the distinctive flavor and tender texture associated with classic red velvet cake.
This recipe includes two separate cake formulas. The first combines individual gluten-free flours and starches with sour cream and optional mini chocolate chips. The second uses a convenient measure-for-measure gluten-free flour blend and neutral oil. Both options produce a generously sized Bundt cake with a deep cocoa flavor and vivid red color.
Choose only one cake option before beginning. Do not combine the ingredients or quantities from the two formulas.
Directions
Option 1: Individual Gluten-Free Flour Blend
Step 1: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F. Generously coat a Bundt pan with gluten-free baking spray or grease it thoroughly with butter. Make sure the center tube and every decorative groove are evenly coated to help the finished cake release cleanly.
Step 2: Combine the Dry Ingredients
Sift the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, kosher salt, cocoa powder, and remaining salt into a medium bowl. Whisk until the cocoa powder, flours, starch, and leavening ingredients are evenly distributed.
Step 3: Begin the Wet Mixture
If using softened butter, place the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 3 minutes, or until light and fluffy.
If using neutral oil, beat the oil and granulated sugar together until evenly combined.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed so the mixture remains even.
Step 4: Add the Flavoring Ingredients
Add the vanilla extract, red food coloring or dye-free coloring, apple cider vinegar, and sour cream. Mix until the wet ingredients are smooth and the color is evenly distributed throughout the mixture.
Step 5: Finish the Batter
Reduce the mixer speed to low. Add the dry mixture in three additions, alternating with the whole milk or buttermilk. Begin and end with the dry ingredients, mixing only until each addition is incorporated.
Do not overmix the batter. Overmixing may make the cake’s texture heavier instead of soft and tender.
If using the mini chocolate chips, gently fold them into the finished batter with a rubber spatula.
Step 6: Fill the Bundt Pan
Transfer the batter to the prepared Bundt pan and spread it evenly. Gently tap the pan on the counter several times to release large pockets of trapped air.
Step 7: Bake the Cake
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
Step 8: Cool and Unmold
Allow the cake to cool in the pan for 10 to 15 minutes. Carefully invert it onto a wire rack, then let it cool completely before slicing and serving.
Option 2: Measure-for-Measure Gluten-Free Flour
Step 1: Prepare the Oven and Bundt Pan
Preheat the oven to 350°F. Grease the Bundt pan and dust it with gluten-free flour, or coat it thoroughly with gluten-free baking spray. Pay special attention to the center tube and detailed grooves of the pan.
Step 2: Combine the Dry Ingredients
Place the measure-for-measure gluten-free flour, cocoa powder, and salt in a large bowl. Whisk until thoroughly combined and free of cocoa lumps.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk together the neutral oil, granulated sugar, eggs, vanilla extract, red food coloring or dye-free coloring, buttermilk, baking soda, and vinegar until smooth and evenly colored.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet mixture. Mix just until a smooth, evenly colored batter forms. Avoid excessive mixing once the flour has been incorporated.
Step 5: Fill the Bundt Pan
Pour the batter into the prepared Bundt pan and spread the top evenly. Gently tap the pan on the counter to help release large air bubbles.
Step 6: Bake the Cake
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes. Carefully invert it onto a wire rack and allow it to cool completely before slicing.
Notes
Choose only one cake option. The ingredient quantities are complete formulas for two separate cakes and should not be combined.
Option 1 uses a custom mixture of sweet rice flour, white rice flour, tapioca flour, and brown rice flour.
Option 2 is designed for a measure-for-measure gluten-free flour blend. For the best results, use the type of flour specified for the option you select.
If the measure-for-measure flour already contains xanthan gum, do not add extra xanthan gum unless the product instructions specifically recommend it.
High-quality cocoa powder and pure vanilla extract help create a deeper, more balanced red velvet flavor.
Room-temperature eggs, milk, buttermilk, and sour cream blend more smoothly into the batter and encourage a more even cake texture.
Mini chocolate chips add extra chocolate flavor to Option 1, but they may be omitted.
Natural dye-free coloring can be used instead of conventional red food coloring. The final shade may vary depending on the product and cocoa powder used.
Bundt pans feature detailed grooves that can cause cakes to stick. Coat the entire interior carefully before adding the batter, including the center tube.
Allow the cake to cool briefly before turning it out of the pan. Inverting it immediately may cause the warm cake to break, while leaving it in the pan too long may make it more difficult to release.
Store the cooled cake covered at room temperature for up to 3 days or refrigerated for up to 5 days.
To freeze the cake, wrap the whole cake or individual slices tightly and freeze for up to 3 months.
Check the labels on the flour, cocoa powder, baking spray, food coloring, chocolate chips, and other packaged ingredients to confirm that they meet your gluten-free needs. Prevent cross-contact by using clean equipment and preparation surfaces.
