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Gluten Free Red Velvet Cake

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  • Ready in: 45 minutes
  • Serves: 6
  • Complexity: easy
Gluten Free Red Velvet Cake


  • 1/2 cup carob powder
  • 1 1/8 cups applesauce
  • 1 tsp vanilla
  • 1 1/2 cups sugar
  • 1 3/4 cups gluten-free flour blend that contains xanthan gum
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs, beaten
  • 1 1/4 cups cooked, mashed dark-colored beets
  • 1/3 cups cashews, optional
  • 1/3 cups carob chips, optional


  1. In a bowl, mix to combine the carob powder, applesauce and vanilla.

  2. In another bowl mix to combine the gluten free flour, sugar, baking soda and salt and add to the carob powder mixture.

  3. Add the eggs and beets to the above mixture and combine well in a stand mixer.

  4. Stir in the chopped nuts and carob chips.

  5. Pour in a 9x13 greased pan and bake for 25-30 minutes or until baked through. Allow to cool before frosting.



    8 oz. cold cream cheese - the Philadelphia brand is gluten-free

    5 Tbl softened butter

    2 tsp vanilla - the Tones brand is gluten-free

    3 cups of powdered sugar

    1 tsp kosher salt


    Combine all ingredients and mix well. Using a soft spatula spread the cake slowly with the frosting.

Comments (2)

  • Chef Daniel

    Chef Daniel

    17 February 2011 at 02:25 |
    oh wow i can hardly wait to try this red velevet cake was one of my all time favorites. i can hardly wait thank you!


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