Gluten-Free Vegan Red Velvet Cake

Gluten-Free Vegan Red Velvet Cake

This Gluten-Free Vegan Red Velvet Cake is moist and fluffy, naturally coloured and much healthier than the traditional version! 
Course Dessert
Cuisine American
Keyword gluten-free red velvet cake, refined sugar free red velvet cake, vegan red velvet cake
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 400kcal
Author Rhian Williams


For the cake:

  • 200 ml unsweetened almond milk (or any other plant-based milk)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • 60 g coconut oil (or sub olive or vegetable oil)
  • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
  • 8 tablespoons maple syrup (or sub any other sweetener_
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 g ground almonds (almond meal) *
  • 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1 tablespoon cocoa powder
  • 3 teaspoons beetroot powder (optional - adds red colour but not completely necessary for the recipe to work)

For the frosting:

  • 400 g tin of full-fat coconut milk **
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • 1/2 teaspoon vanilla extract


For the cake:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Measure out the milk and, leaving it in the measuring container, add the tablespoon of vinegar and stir - leave to sit for around 10 minutes, while you make the rest of the cake
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the teaspoon of vinegar to the same bowl along with the maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder, bicarbonate of soda, cocoa powder and beetroot powder
  • Add the milk and vinegar mixture and mix well, adding a tiny splash more milk if it’s looking too dry
  • Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
  • Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
  • Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting

For the frosting:

  • You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
  • Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
  • Place the thick, creamy part into a bowl
  • Add the lemon juice, maple syrup and vanilla extract
  • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy

To frost and decorate the cake:

  • Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it
  • Place the other half of the cake on top of that and use rest of the frosting to spread on top
  • Decorate with freeze-dried raspberries and cacao nibs if desired
  • Keeps covered in the fridge for up to a few days


*You can alternatively use almond flour
**You can alternatively use 200g (7oz) coconut yogurt


Calories: 400kcal | Carbohydrates: 35g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Sodium: 76mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin C: 2.4% | Calcium: 12.7% | Iron: 16.9%