Gluten Free Red Velvet Cake

From Pascha's Kitchen

At Pascha Chocolate, we believe indulgence should be for everyone. That’s why this Gluten-Free Red Velvet Cake is crafted to be completely dairy-free, soy-free, nut-free, and gluten-free—while keeping all the rich, velvety texture and classic cocoa flavor you love. Using Pascha’s organic, allergen-free chocolate, this cake is a perfect balance of chocolate and vanilla, with that signature red velvet color achieved naturally.

This recipe was created by cakedbykatie as part of Pascha's Bake Off Competition.

Why You’ll Love This Gluten-Free Red Velvet Cake

Allergen-Friendly – Free from gluten, dairy, soy, and nuts, making it perfect for those with dietary restrictions.
Naturally Vibrant – Uses beet powder or plant-based coloring instead of artificial dyes.
Decadent Yet Light – Made with Pascha’s Organic Cocoa Powder for a rich but balanced flavor.
Perfect for Any Occasion – A stunning centerpiece for birthdays, holidays, or special celebrations.

Techniques That Make This Cake Perfect

1. The Science of a Soft, Moist Cake – Without Gluten

Traditional red velvet cake relies on buttermilk and cake flour for a tender crumb, but this gluten-free version achieves the same texture with a blend of gluten-free flours, apple cider vinegar, and dairy-free milk. The acidity helps activate the leavening agents, creating a light and fluffy cake without gluten.

2. Achieving the Perfect Red Hue Naturally

Instead of artificial food coloring, this recipe uses beet powder or natural plant-based dyes, which provide a beautiful red color while keeping the ingredient list clean and wholesome.

3. Enhancing Flavor with Pascha Chocolate

Red velvet cake has a subtle cocoa undertone, and Pascha’s Organic Cocoa Powder enhances the chocolate notes without overpowering the signature vanilla flavor. For a richer finish, a drizzle of melted Pascha 70% Dark Chocolateover the frosting adds an elegant touch.

Key Ingredients & Substitutions

For the Cake:

Gluten-Free Flour Blend – Ensures a light, tender crumb.
Pascha Organic Cocoa Powder – Adds depth and richness to the cake.
Apple Cider Vinegar + Dairy-Free Milk – Mimics buttermilk for the classic red velvet tang.
Beet Powder or Natural Food Coloring – A clean alternative to artificial dyes.
Coconut Sugar or Maple Syrup – Naturally sweetens the cake without refined sugar.

For the Frosting:

Dairy-Free Cream Cheese – Keeps the frosting creamy and rich without dairy.
Coconut Cream – Adds fluffiness and natural sweetness.
Pascha 70% Dark Chocolate (optional drizzle) – For an extra touch of indulgence.

Ingredients

Red Velvet Cake

2 cups Almond Milk (room temperature)
1 1/2 tbsp Apple Cider Vinegar
1 1/2 cups Granulated White Sugar (can sub cane sugar)
1 1/2 cups Kite Hill Sour Cream Alternative (room temperature - can sub any brand)
2/3 cup Vegetable Oil (can sub neutral tasting oil)
1 btsp Pure Vanilla Extract
2 tsp Red Food Coloring
3 cups Gluten Free Flour
2 tbsp Cornstarch
2 tbsp Pascha Keto Organic Cocoa Powder (Bulk)
3 tsp Otto's Naturals Grain-Free Baking Powder
2 tsp Baking Soda
1 tsp Salt

Cream Cheese Frosting

1 cup Plant Based Butter (room temperature)
1 1/3 cups Kite Hill Cream Cheese (room temperature - can sub any brand)
6 cups Powdered Sugar
1 tsp Salt

Chocolate Ganache

1/2 cup Pascha 55% Cacao Barely Dark Chocolate Bar (finely chopped)
2 tbsp Almond Milk

Instructions

Preheat the oven to 350ºF and prepare three 6-inch cake pans with non-stick baking spray and parchment paper.
Combine the milk and apple cider vinegar in a small bowl and set aside for 5 minutes to "curdle."
In a large mixing bowl and stand mixer combine the sugar, sour cream, oil, vanilla extract, and red food color and mix until smooth.
Measure in the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt and begin to mix.
While mixing, slowly pour in the milk mixture and combine until smooth.
Divide the batter evenly between the prepared pans and bake for approx. 40-45 minutes or until a toothpick comes out clean or with a few moist crumbs.
Remove from the oven and allow to cool for 10 minutes in the pans and then invert on a wire rack to fully cool.
In a stand mixer or large mixing bowl with electric beaters, combine the butter and cream cheese and beat together on high until light and fluffy.
Add in the powdered sugar and salt and mix on low until combined.
Turn the mixer up to high and allow it to beat for 5 minutes.
Place in the fridge until ready to use.
Combine the chocolate and milk in a microwave-safe bowl and begin to heat in 30-second intervals. Stir after each interval.
Repeat until fully melted and smooth.
Level each fully cooled cake layer with a knife or cake leveler. Save the cake cut-offs for decor if desired.
Place one cake layer on a plate, cake board, or cake turntable. Top with approximately 1½ cups of buttercream. Repeat with the remaining layers.
Cover the outside of the cake with a thin layer of buttercream and allow to chill in the refrigerator for 10 minutes.
Cover the cake with a second layer of buttercream and smooth the sides and top with an offset spatula or cake smoother tool. Place in the fridge to chill for another 10 minutes.
Prepare the chocolate ganache at this time.
Pour the chocolate ganache on top of the cake and slowly push it over the edges with an offset spatula. Place back in the fridge to chill for another 10 minutes.
Fit four piping bags with tips 1M, 4B, 10, and 3, and fill each bag with frosting.
Pipe large rosettes with the 1M, open stars with the 4B, and dots with the 10. With tip 3, pipe small dots within the large rosettes.
Cut up the cake top trimmings from step 1 and sprinkle the red velvet cake crumbs on top. Enjoy!
Leftover cake should be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.

Notes

Red Food Color: There are a few different options for red food color. Chefmaster red liquid gel color was used for this recipe. It is quite saturated and only requires 2-3 teaspoons in the recipe depending on the color you desire. You can find liquid food color in the baking aisle of most grocery stores. This will work but note that you will need to use 3-5 teaspoons worth to get a red color. The all-natural route is possible as well.

More Pascha Chocolate Cake Recipes to Try

Flourless Chocolate Cake – A rich, fudgy delight made with Pascha 85% Dark Chocolate.
Vegan Chocolate Bundt Cake – A moist, decadent cake that’s 100% dairy-free, gluten-free, and soy-free.
Chocolate Raspberry Mousse Cake – Layers of gluten-free chocolate cake and smooth raspberry mousse, topped with Pascha Chocolate Ganache.

Storing & Serving Tips

Keep in an airtight container in the fridge for up to 5 days.
For a softer bite, let slices sit at room temperature for 10 minutes before serving.
Freeze unfrosted cake layers for up to 3 months for easy prep.