Gluten-Free Red Velvet Cake with Almond Flour Recipe
My Gluten-Free Red Velvet Cake with Almond Flour is a healthier twist on the classic. With almond flour, maple syrup, and applesauce, it’s made with natural ingredients, yet still has that signature velvety texture and chocolate flavor. Topped with cream cheese frosting, it’s perfect for any special occasion!
If you’re looking for an easy yet impressive dessert, my Gluten-Free Red Velvet Cake with Almond Flour is the one to try. This cake has all the classic elements of a traditional red velvet, with its buttery, velvety texture and light chocolate flavor, but it’s made with gluten-free ingredients and contains less sugar. You’ll love how quickly and easily this cake comes together, using all-natural ingredients like almond flour, maple syrup, and applesauce to create a light and fluffy texture.
Topped with a smooth cream cheese frosting, it’s perfect for any special occasion, whether you’re making a large layer cake or smaller, elegant mini cakes. With step-by-step instructions, I’ll guide you through the frosting process, showing you how to create a beautiful crumb coat and wave-scalloped edge, ensuring your cake looks as good as it tastes.
Why You’ll Love This Healthier Red Velvet Layer Cake Recipe
- Classic Red Velvet Taste: Enjoy the same rich, velvety texture and light chocolate flavor, now made gluten-free and with natural ingredients.
- Easily Customizable: Make it as a stunning layer cake or cute mini cakes—both are simple to prepare with my step-by-step guidance.
- Lower Sugar Option: Satisfy your sweet tooth with less sugar, thanks to the natural sweetness of maple syrup and applesauce.
- Perfect for Special Occasions: Whether it’s Valentine’s Day or a family celebration, this red velvet cake will impress everyone, gluten-free or not!
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.
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.
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.
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.
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 and sides of the cake. Store in the fridge until ready to serve.
Then enjoy your gorgeous red velvet cake!
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!
Gluten-Free Red Velvet Cake with Almond Flour Recipe
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.
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Responses
I want to make this, but we don’t care for Maple syrup. Would you happen to know if there’s a lower sugar substitute like Agave or honey that could work? Thank you!
Hi Alice, I’m excited for you to make this recipe 🙂 Yes, you can use either honey or agave instead of maple syrup. I include this and other substitutions in the Ingredients & Substitutions list further up on the page. Please let me know how it turns out!
Is it possible to use potato starch instead of tapioca starch? If so how would I substitute the quantity? Thank you !
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.
Thank you to reply me ! I made it, i love it, it’s so delicious, great option gluten free, thank you for sharing 😉
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!
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 🙂
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