Gluten-Free Red Velvet Cake with Almond Flour Recipe

Make my easy & healthier Gluten-Free Red Velvet Cake with Almond Flour Recipe with cream cheese frosting, almond flour, tapioca flour, maple syrup, applesauce, organic cane sugar, cream cheese, lemon juice, and organic powdered sugar. It has buttery, velvety cake layers with roughly half the sugar of the traditional version. It can be made as a stunning layer cake or elegant mini cakes.

Slice of gluten-free red velvet cake on a kitchen counter.

Make my easy & healthier Gluten-Free Red Velvet Cake with Almond Flour Recipe with cream cheese frosting as a gorgeous layer cake or mini cakes for Valentine’s Day or any special occasion! It has buttery, velvety, lightly chocolate cake layers like a traditional velvet cake but with roughly half the sugar.  My easy velvet cake recipe has all-natural ingredients, including almond flour, tapioca flour, maple syrup, applesauce, organic cane sugar, cream cheese, lemon juice, and organic powdered sugar. I’m showing you step-by-step how to easily and quickly frost a three-layer cake with a crumb coat and a wave-scalloped edge. I’m also showing how to bake the cake in a jelly roll pan and cut out small mini-cakes with two layers of frosting. Both are delicious and can be enjoyed by everyone regardless of whether or not they have a gluten allergy.

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Why You’ll Love This Healthier Red Velvet Layer Cake Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Slice of gluten-free red velvet cake on a kitchen counter.

Ingredients & Substitutions

Here is everything you need to make the best-tasting gluten-free red velvet cake with almond flour:


Almond Flour: Be sure to use finely ground almond flour and not almond meal. I do not recommend replacing it with a gluten-free flour blend for this recipe.

Tapioca Flour: Also called tapioca starch. I do not recommend replacing it with a different flour for this recipe.

Cocoa Powder: Ensure the cocoa powder is labeled gluten-free. You can also use cacao powder as an alternative.

Organic Cane Sugar: Swap with coconut sugar or a sugar substitute like erythritol for a lower glycemic option. Coconut sugar will darken the color of the cake.

Eggs: I do not recommend replacing the eggs with flax eggs. This recipe relies on eggs for the fluffy texture.

Maple Syrup: Substitute with honey or agave nectar.

Applesauce: You can replace it with mashed bananas, almond milk, or an additional tablespoon of butter AND 2 tablespoons of maple syrup.

Butter: You can use a plant-based butter alternative. This recipe relies on butter for the unique buttery flavor of red velvet cake.

Apple Cider Vinegar: White wine vinegar can be used instead of apple cider vinegar.

Vanilla Extract: Ensure the vanilla extract is gluten-free. You can also use pure maple extract, pure vanilla extract, almond, or hazelnut extract for a different flavor.

Lemon Juice: You can omit or replace with lime juice.

Red Gel Food Coloring: Use natural alternatives like beet juice or pomegranate juice for a red tint. However, the gel produces the most vibrant red color.

Cream Cheese: Choose a lactose-free cream cheese or a plant-based cream cheese alternative.

Organic Powdered Sugar: Substitute with regular powdered sugar.

Slice of gluten-free red velvet cake on a kitchen counter.

How to Make My Cream Cheese Frosted Gluten-Free Red Velvet Cake

Step 1: Make the Cake Batter

Preheat your oven to 350°F (180°C). Grease and line the bottom of two 9-inch or three 6-inch round cake pans or a jelly roll pan with parchment paper.

In a large mixing bowl, combine the dry ingredients, including almond flour, tapioca flour, cocoa powder, organic sugar, baking powder, baking soda, and salt, and mix with an electric mixer, stand mixer or whisk until well combined. Sifting them first will eliminate any clumps.

In a separate bowl, whisk together eggs, maple syrup, applesauce, melted butter, apple cider vinegar, vanilla extract, lemon juice, and red food coloring until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Sifting cake ingredients.
Mixing red cake batter.

Step 2: Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Lightly tap the pans on the counter to evenly distribute the batter and remove any air bubbles.

Bake in the preheated oven for 28-34 minutes or until a toothpick inserted into the center comes out clean. Remove the pans from the oven and Allow the cakes to cool in the pans for 10 minutes and then transfer them to a cooling rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

In a mixing bowl, beat cream cheese, butter, vanilla extract, lemon juice, and salt together until creamy. Gradually add powdered sugar and continue to beat until smooth and well combined. You can place the frosting on the fridge or freezer until it is firm enough to pipe.

Mixing cream cheese frosting.

Step 4: Assemble the Cake

LAYERED CAKE:

Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and repeat. Place the third cake layer on top. Scoop a cup of frosting into a separate bowl and apply a thin crumb coat of frosting on the top and sides of the cake. Place the cake in the freezer for 10 minutes to set.

Frosting the layers of the cake.
Adding a crumb coat to the cake.

Then frost the top and sides with a thicker layer of frosting. Add the remaining cream cheese frosting to a piping bag and pipe a decorative border around the top edge of the cake. Finish it off with your choice of sprinkles. Store in the fridge until ready to serve.

Frosting the side of the cake.
Piping a wave edge on top of the cake.

MINI CAKES:

Use a round cookie cutter or an upright jar and to cut out the mini cake rounds. Add the cream cheese frosting to a piping bag. Pipe on a thinner layer of frosting to the bottom cake. Then gently press the top cake down on the frosting. Then pipe a thicker layer of frosting on the top cake. Finish it off with your choice of sprinkles on top and sides of the cake. Store in the fridge until ready to serve.

Then enjoy your gorgeous red velvet cake!

Cutting out mini cakes with a round cookie cutter.
Piping frosting on top of mini cake.
Slice of gluten-free red velvet cake on a kitchen counter.

Almond Flour Red Velvet Cake Recipe Notes

Natural Food Coloring: Opt for natural alternatives like beet juice or pomegranate juice instead of red gel food coloring for a more natural approach.

Frosting Consistency: If the cream cheese frosting is too soft, refrigerate it for a short period to firm up before spreading on the cake. Adjust the powdered sugar quantity to achieve your desired frosting consistency.

Pans and Baking Time: Ensure your cake pans are well-greased and lined to prevent sticking. Baking times may vary, so use a toothpick test to check for doneness, and adjust baking time accordingly.

Sifting Powdered Sugar: Sift the powdered sugar before adding it to the frosting to eliminate clumps and achieve a smoother texture.

Serving Suggestions:

Get creative with cake decorations. Consider topping the cake with shredded chocolate, chopped nuts, shredded coconut, berries or edible flowers for a visually appealing presentation. A topping of chocolate ganache, or a berry compote will also take it to another level. Don’t forget the ice cream!

Slice of gluten-free red velvet cake on a kitchen counter.

Refrigeration: Due to the cream cheese frosting, it’s recommended to store the cake in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors.

Room Temperature: If you prefer serving the cake at room temperature, take it out of the refrigerator about 30 minutes before serving. This allows the cake to soften slightly and enhances its flavors.

Sliced Portions: If you have leftover slices, individually wrap them in plastic wrap or place them in airtight containers before refrigerating. This helps maintain freshness and prevents the slices from drying out.

Freezing: This cake can be frozen for longer storage. Ensure it is well-wrapped in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Frosting Protection: When storing the cake, place a piece of parchment paper or plastic wrap directly on the surface of the cream cheese frosting before covering the entire cake. This helps prevent the frosting from sticking to the covering and maintains its texture.

Separate Storage of Frosting: If you have leftover frosting, store it separately in an airtight container in the refrigerator. Before using, let it come to room temperature and re-whip it for a smooth consistency.

What can I use instead of red gel food coloring?
Natural alternatives like beet juice, beetroot powder, beet powder or pomegranate juice can be used to achieve a red natural color without artificial coloring.

Are there dairy-free options for this gluten free red velvet cake recipe?
Absolutely. Use coconut oil or plant-based butter as a dairy-free option for the cake, and opt for lactose-free or vegan cream cheese in the frosting.

Can I make the cream cheese frosting ahead of time?
Yes, you can prepare the frosting ahead of time and store it in the refrigerator. Re-whip it before use to ensure a smooth consistency.

Can I freeze this cake?
Yes, the cake can be frozen. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.

What’s the purpose of apple cider vinegar in the recipe?
Apple cider vinegar adds acidity, which reacts with baking soda to leaven the cake and create a moist cake. It also enhances the red color.

Can I reduce the sugar content further?
Yes, you can experiment with lower-glycemic sugar alternatives like coconut sugar, maple sugar, or erythritol. Adjust quantities based on your sweetness preference.

Can I make this recipe into gluten-free red velvet cupcakes?
Yes, you can adapt this recipe to make cupcakes. Adjust the baking time accordingly, usually around 15-20 minutes for standard-sized cupcakes.

Slice of gluten-free red velvet cake on a kitchen counter.

Gluten-Free Red Velvet Cake with Almond Flour Recipe

Gluten-Free diet-friendly recipe
Make my easy & healthier Gluten-Free Red Velvet Cake with Almond Flour Recipe with cream cheese frosting, almond flour, tapioca flour, maple syrup, applesauce, organic cane sugar, cream cheese, lemon juice, and organic powdered sugar. It has buttery, velvety cake layers with roughly half the sugar of the traditional version. It can be made as a stunning layer cake or elegant mini cakes.
5 from 8 votes
Servings 12
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

  • 1-1/2 cups almond flour
  • 2/3 cups tapioca flour
  • 2 tablespoons cocoa powder
  • 1/2 cup organic sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/4 cup maple syrup
  • 1/3 cup applesauce
  • 1/3 cup butter
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon red gel food coloring

Cream Cheese Frosting:

  • 16 ounces cream cheese (2 blocks)
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 cups powdered sugar (sifted to remove clumps)
  • 2 pinches salt

Instructions
 

  • Preheat your oven to 350°F (180°C). Grease and line the bottom of two 9-inch or three 6-inch round cake pans or a jelly roll pan with parchment paper.
    In a large mixing bowl, combine the dry ingredients, including almond flour, tapioca flour, cocoa powder, organic sugar, baking powder, baking soda, and salt, and mix with an electric mixer, stand mixer or whisk until well combined. Sifting them first will eliminate any clumps.
    In a separate bowl, whisk together eggs, maple syrup, applesauce, melted butter, apple cider vinegar, vanilla extract, lemon juice, and red food coloring until smooth.
    Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Lightly tap the pans on the counter to evenly distribute the batter and remove any air bubbles.
    Bake in the preheated oven for 28-34 minutes or until a toothpick inserted into the center comes out clean. Remove the pans from the oven and Allow the cakes to cool in the pans for 10 minutes and then transfer them to a cooling rack to cool completely.
  • In a mixing bowl, beat cream cheese, butter, vanilla extract, lemon juice, and salt together until creamy. Gradually add powdered sugar and continue to beat until smooth and well combined. You can place the frosting on the fridge or freezer until it is firm enough to pipe.
  • LAYERED CAKE:
    Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and repeat. Place the third cake layer on top. Scoop a cup of frosting into a separate bowl and apply a thin crumb coat of frosting on the top and sides of the cake. Place the cake in the freezer for 10 minutes to set. Then frost the top and sides with a thicker layer of frosting. Add the remaining cream cheese frosting to a piping bag and pipe a decorative border around the top edge of the cake. Finish it off with your choice of sprinkles. Store in the fridge until ready to serve.
  • MINI CAKES:
    Use a round cookie cutter or an upright jar and to cut out the mini cake rounds. Add the cream cheese frosting to a piping bag. Pipe on a thinner layer of frosting to the bottom cake. Then gently press the top cake down on the frosting. Then pipe a thicker layer of frosting on the top cake. Finish it off with your choice of sprinkles on top of the cake. Store in the fridge until ready to serve.

Video

YouTube video

Nutrition

Calories: 451kcalCarbohydrates: 43gProtein: 5gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 127mgSodium: 467mgPotassium: 112mgFiber: 1gSugar: 34gVitamin A: 983IUVitamin C: 0.4mgCalcium: 78mgIron: 1mg
Keyword cream cheese frosting, mini cakes, red velvet cake, romantic dessert, Valentine’s Day, valentines
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. Dulce Avatar
    Dulce

    Is it possible to use potato starch instead of tapioca starch? If so how would I substitute the quantity? Thank you !

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hi Dulce, that’s a great question…yes, you can substitute potato starch for the same amount of tapioca starch to get the same cake texture. But, I haven’t tested it so I don’t know how it will affect the flavor. I imagine it will be very subtle.

      1. Dulce Avatar
        Dulce

        Thank you to reply me ! I made it, i love it, it’s so delicious, great option gluten free, thank you for sharing 😉

        1. Nicole Bonilla Avatar
          Nicole Bonilla

          You’re so welcome, Dulce! 🙂

  2. Amber Avatar
    Amber

    5 stars
    I made this recipe as written and it is absolutely delicious! It isn’t overly sweet and I love the flavor from the almond flour. Great recipe!!! I’ll be making this on Valentines Day for sure!

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hi Amber, thank you for sharing this with me! Happy Valentine’s Day…in advance 🙂

  3. Tabitha Avatar
    Tabitha

    5 stars
    I think I died and went to heaven!!! I finally found a gluten-free red velvet recipe that tastes as delicious as the regular red velvet cake my mom used to make. But I love that it has less sugar but still tastes amazing. I made it as a single layer cake and it was devoured 🙂

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Haha…I feel the same way about this cake! It is divine 🙂 Thank you for sharing this with me!

  4. Bryce Avatar
    Bryce

    5 stars
    This tastes amazing!

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Thank you Bryce! I’m so glad you loved it!!!

5 from 8 votes (5 ratings without comment)

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10 Comments

  1. Is it possible to use potato starch instead of tapioca starch? If so how would I substitute the quantity? Thank you !

    1. Hi Dulce, that’s a great question…yes, you can substitute potato starch for the same amount of tapioca starch to get the same cake texture. But, I haven’t tested it so I don’t know how it will affect the flavor. I imagine it will be very subtle.

  2. 5 stars
    I made this recipe as written and it is absolutely delicious! It isn’t overly sweet and I love the flavor from the almond flour. Great recipe!!! I’ll be making this on Valentines Day for sure!

  3. 5 stars
    I think I died and went to heaven!!! I finally found a gluten-free red velvet recipe that tastes as delicious as the regular red velvet cake my mom used to make. But I love that it has less sugar but still tastes amazing. I made it as a single layer cake and it was devoured 🙂

5 from 8 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating