This Gluten-Free Red Velvet Cheesecake is a show-stopping dessert perfect for any occasion. Made with moist, gluten-free red velvet cake layers and topped with creamy, decadent cream cheese frosting, this cake combines rich flavors and a beautiful color. The cake is made with gluten-free 1:1 flour, making it ideal for those with dietary restrictions, while the smooth, velvety texture and vibrant red hue make it irresistible. Decorated with red chocolate curls, this red velvet cheesecake is a stunning centerpiece for birthdays, holidays, or celebrations. Indulge in this easy, gluten-free dessert and impress your guests with a delicious and visually stunning treat.

Ingredients
Cake – Wet Ingredients
- 4 eggs (room temperature)
- 1 ½ cups milk (room temperature)
- 1 tablespoon apple cider vinegar
- ¼ cup vegetable oil
- 1 ½ cups sugar
- ½ cup butter (softened)
- 2 teaspoons vanilla extract (Nielsen Massey)
- 2 teaspoons Red Velvet Cake Emulsion (OliveNation)
- Red food coloring
Cake – Dry Ingredients
- 3 cups Gluten-Free 1:1 Flour
- 3 teaspoons baking powder
- 2 ½ tablespoons cocoa powder
- 1 teaspoon salt
Cream Frosting
- 1 (8 oz) package cream cheese (softened)
- 1 stick butter (softened)
- 4 cups powdered sugar
- 1 ¼ teaspoons vanilla extract (Nielsen Massey)
For Topping
- Red chocolate curls
Instructions
For the Cake
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the milk and apple cider vinegar, then set aside to curdle.
- In a medium bowl, whisk together all the dry ingredients: gluten-free flour, baking powder, cocoa powder, and salt.
- In a separate large bowl, beat the softened butter, vegetable oil, and sugar for 2 minutes on medium-high speed until smooth and fluffy.
- Add the eggs, two at a time, mixing slowly after each addition.
- Stir in the vanilla extract, red food coloring, and red velvet cake emulsion.
- Add half of the dry ingredients to the wet ingredients and mix until just combined.
- Add the milk mixture, followed by the remaining dry ingredients, mixing until just combined.
- Pour the batter evenly into layered loaf pans or two 8-inch cake pans.
- Bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
For the Cream Frosting
- In a mixer with a paddle attachment, beat together the softened cream cheese and butter for 2 minutes until smooth.
- Gradually add the powdered sugar, 2 cups at a time, mixing on low speed after each addition until combined. Then, mix on medium speed for about 1 minute to fully incorporate the sugar.
- Once all powdered sugar has been added, stir in the vanilla extract and mix until just combined.
Assembly
- Place the first cake layer on a cake stand or plate. Spread a layer of frosting evenly on top.
- Stack the second cake layer on top of the frosting, and spread more frosting over the top and sides of the entire cake.
- Repeat with any remaining cake layers, then smooth out the frosting to cover the entire cake.
- For a decorative touch, top with red and white chocolate curls from OliveNation to make it visually stunning and perfect for any occasion.
Why You’ll Love This Recipe
This Gluten-Free Red Velvet Cheesecake is the perfect combination of rich red velvet cake and creamy, decadent frosting. The layers of moist, gluten-free cake paired with the smooth cream cheese frosting make every bite a delightful indulgence. It’s the perfect dessert for those who are gluten-free but still want to enjoy a classic red velvet treat. The red velvet emulsion and food coloring give the cake a gorgeous vibrant color, while the chocolate curls add a touch of elegance and charm, making it perfect for celebrations.
Tips
- Room temperature ingredients: Ensure your eggs, milk, butter, and cream cheese are at room temperature before starting the recipe to achieve the best texture in your cake and frosting.
- Don’t overmix: When combining the dry and wet ingredients, mix until just incorporated to avoid a dense cake.
- Test for doneness: Start checking the cake around 18 minutes by inserting a toothpick into the center. The cake is ready when the toothpick comes out clean or with just a few crumbs attached.
- Frosting consistency: If the frosting is too thick, you can add a teaspoon of milk to achieve the right spreading consistency.
Variations and Substitutions
- Dairy-free version: For a completely dairy-free cake, substitute the cream cheese and butter with dairy-free alternatives and use a non-dairy milk such as almond or oat milk.
- Flour substitution: If you don’t need the recipe to be gluten-free, you can use regular all-purpose flour instead of gluten-free flour.
- Add-ins: For added texture and flavor, you can mix in mini chocolate chips or crushed gluten-free cookies into the cake batter.
- Toppings: Instead of chocolate curls, you could top the cake with fresh berries, edible flowers, or even whipped cream for a different twist.
FAQs
- Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them in an airtight container at room temperature. Frost the cake just before serving for the freshest taste. - Can I freeze this cake?
Yes, you can freeze the cake layers for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing. Thaw at room temperature before frosting and serving. - Can I use a different frosting?
Absolutely! While the cream cheese frosting is traditional, you can substitute it with a buttercream frosting or even a whipped cream frosting for a lighter version.
Serving Suggestions
This Gluten-Free Red Velvet Cheesecake is perfect for birthdays, anniversaries, holidays, or any special occasion. Serve it with a side of fresh berries or a dollop of whipped cream for an extra touch of indulgence. It also pairs wonderfully with a cup of coffee or a glass of sweet iced tea.
Gluten-Free Red Velvet Cheesecake
40
servings10
minutes30
minutesIngredients
Cake – Wet Ingredients
4 eggs (room temperature)
1 ½ cups milk (room temperature)
1 tablespoon apple cider vinegar
¼ cup vegetable oil
1 ½ cups sugar
½ cup butter (softened)
2 teaspoons vanilla extract (Nielsen Massey)
2 teaspoons Red Velvet Cake Emulsion (OliveNation)
Red food coloring
Cake – Dry Ingredients
3 cups Gluten-Free 1:1 Flour
3 teaspoons baking powder
2 ½ tablespoons cocoa powder
1 teaspoon salt
Cream Frosting
1 (8 oz) package cream cheese (softened)
1 stick butter (softened)
4 cups powdered sugar
1 ¼ teaspoons vanilla extract (Nielsen Massey)
For Topping
Red chocolate curls
Directions
- For the Cake
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the milk and apple cider vinegar, then set aside to curdle.
- In a medium bowl, whisk together all the dry ingredients: gluten-free flour, baking powder, cocoa powder, and salt.
- In a separate large bowl, beat the softened butter, vegetable oil, and sugar for 2 minutes on medium-high speed until smooth and fluffy.
- Add the eggs, two at a time, mixing slowly after each addition.
- Stir in the vanilla extract, red food coloring, and red velvet cake emulsion.
- Add half of the dry ingredients to the wet ingredients and mix until just combined.
- Add the milk mixture, followed by the remaining dry ingredients, mixing until just combined.
- Pour the batter evenly into layered loaf pans or two 8-inch cake pans.
- Bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
- For the Cream Frosting
- In a mixer with a paddle attachment, beat together the softened cream cheese and butter for 2 minutes until smooth.
- Gradually add the powdered sugar, 2 cups at a time, mixing on low speed after each addition until combined. Then, mix on medium speed for about 1 minute to fully incorporate the sugar.
- Once all powdered sugar has been added, stir in the vanilla extract and mix until just combined.
- Assembly
- Place the first cake layer on a cake stand or plate. Spread a layer of frosting evenly on top.
- Stack the second cake layer on top of the frosting, and spread more frosting over the top and sides of the entire cake.
- Repeat with any remaining cake layers, then smooth out the frosting to cover the entire cake.
- For a decorative touch, top with red and white chocolate curls from OliveNation to make it visually stunning and perfect for any occasion.
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