Gluten-Free Red Velvet Cake
This Red Velvet Cake is a dream come true! It’s soft, fluffy, and perfectly rich, made with gluten-free flour, natural beet powder for vibrant color, and sweetened with monk fruit for a guilt-free treat. Topped with creamy, dairy-free frosting, it’s the ultimate Valentine’s dessert—romantic, delicious, and completely allergy-friendly!
Ingredients
For the Cake
- 2 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup unsweetened cocoa powder
- 2 tbsp beetroot powder for natural color
- 1 cup unsweetened almond milk or other non-dairy milk
- 1 tsp apple cider vinegar
- ½ cup coconut oil melted
- ¾ cup monk fruit sweetener
- 2 flax eggs 2 tbsp ground flaxseed + 6 tbsp water
- 1 tsp vanilla extract
For the Frosting
- 1 cup dairy-free cream cheese store-bought or homemade
- ¼ cup coconut oil softened
- ½ cup powdered monk fruit sweetener
- 1 tsp vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a heart-shaped cake pan (or two round pans if you plan to layer).
- Prepare Flax Eggs: Mix ground flaxseed with water and let it sit for 5 minutes to thicken.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cocoa powder, and beet powder.
- Create the Batter: In another bowl, combine almond milk and apple cider vinegar. Add melted coconut oil, monk fruit sweetener, flax eggs, and vanilla extract. Mix well.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Bake: Pour the batter into the prepared pan(s) and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let the cake cool completely before applying the cream cheese frosting. For extra flair, add chocolate drizzles or turn them into Red Velvet Cheesecake Bites!