Gluten Free Red Velvet Cake Recipe (without buttermilk)


Red velvet cakes were always a mystery to me, I naively thought they were just a chocolate cake with red food colouring, but I couldn’t have been more wrong. A red velvet cake is a traditionally red, brownish red, or crimson coloured cake. The original recipe created a natural red hue due to a reaction between cacao and vinegar, however most red velvet cake recipes today include red food colouring. A red velvet cake is a soft, moist, crumbly cake with a combination of vanilla and cacao. It usually includes vinegar, buttermilk, and baking soda to create a light, fluffy texture and a slight tangy flavour.

I never had a desire to learn how to make a red velvet cake, let alone a gluten free one, however my mom (who is allergic to gluten) had been wanting to try a red velvet cake for a while, so I decided to attempt it. I baked a two tier red velvet cake, layered with buttercream frosting and fresh strawberries, so here’s what you need to know.

Which flour should I use?

For this type of red velvet cake, I’d recommend using a gluten free self-raising flower (I like freee’s self-raising) or you can use an all purpose gluten free flour blend. Simply be aware that most gluten free flours are quite dense so you might want to balance out your blend with another flour such as almond flour.

Is this recipe dairy free?

No, this recipe is not dairy free since it includes butter, however it is without buttermilk. The reason I can add butter to my baking is that it is relatively low in lactose, but if you are completely dairy free then a vegan butter should work as well. To replace buttermilk, I used a plant-based milk with a tablespoon of vinegar. You can use almond milk or coconut milk (avoid canned coconut milk).

What food colouring should I use?

For this recipe, I used liquid food colouring because it was the only one I could find (I also couldn’t find a red one so I opted for pink). If you’re using gel food colouring replace the tablespoon measurements with one teaspoon.


For the Cake (this makes one 10″ layer cake)

  • 1/2 cup butter
  • 4 eggs
  • 1 cup sugar
  • 1 cup plant-based milk
  • 1 tbsp vinegar
  • 3 cups gf flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tbsp cacao powder
  • 1 tbsp vanilla extract
  • 1 tbsp red food colouring

For the Buttercream

  • 50g cup softened butter
  • 100-150g icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • a bunch of strawberries


  1. Preheat your oven at 180ºC and ensure all your ingredients are at room temperature.
  2. In a bowl, cream butter and sugar until well combined.
  3. Add in your eggs one at a time and mix until you get a smooth mixture. Add in the vanilla extract.
  4. In another bowl, sift in the flour, baking soda, baking powder, and cacao (Keep in mind I used salted butter in this recipe so if you’re using unsalted butter, add 1/2 tsp of salt to your dry ingredients).
  5. In a measuring cup, add your plant-based milk and vinegar, stir and allow to sit for 5 minutes.
  6. To your egg mixture, add your milk and flour in increments. I like to use a hand mixture to get a smooth batter, but you can also use a standing mixer.
  7. Add the food colouring to your batter and mix until well incorporated.
  8. Grease the sides of your baking tin and line the bottom with baking paper. Pour in your batter and bake for 35-40 mins.
  9. Allow your cake to cool for 5 mins in the pan before removing and allowing to cool on a rack.
  10. For the icing, cream softened room temp butter, icing sugar, plant-based milk and vanilla until smooth and creamy. Make sure your cake has completely cooled down before icing.
  11. Optional: slice up some strawberries to decorate your cake. I find the strawberries complement all the flavours really well.

Extra Tip

If you want an extra moist cake, I’d recommend soaking the cake layers in simple syrup before decorating. To make the syrup simply boil equal parts water and sugar, allow it to cool before drizzling over the levelled cakes.

More Recipes like this one

Gluten & Dairy Free Sponge Cake – find here

Victoria sponge Cake – find here

Gluten & Dairy Free Milk Cake – find here

Healthy Chocolate Cake – find here

Gluten & Dairy Free Milk Cake


Hey guys, welcome back to the blog! Today’s recipe is a gluten and dairy free milk cake. This cake is a play on a tres leches cake, but it is a much simplified version. It is light and decadent, with a slightly sweet coconut flavour. Tres leches cake (three milk cake) is a Spanish dessert consisting of a sponge cake soaked in three types of milk; evaporated milk, condensed milk, and heavy cream. The sponge cake is meant to have a light and airy texture. Despite being soaked in milk, it’s supposed to retain its texture without being soggy. There are several varieties of the milk cake, but in this version I’ve opted for soaking in one layer of milk for a healthier option. The cake is not overly sweet, usually with a cinnamon flavour, but for the dairy-free option, I’ve chosen coconut milk and coconut flavours throughout the different layers.

I used my gluten free sponge cake for this recipe, with a few alterations. You can find the original recipe here. I opted for an almond sponge with a shredded coconut layer on top. The cake is supposed to be refrigerated and unlike many gluten free cakes, this one stays moist and soft even when cold. I made this recipe for a family lunch and everyone absolutely loved it and I’m sure you will too. If you want to keep it closer to the original tres leches cake, I’d suggest using a layer of coconut whipping cream on top. You can also top it with different nuts such as pistachios, but since I’m allergic to them, I went for sliced almonds and pumpkin seeds for a the green colour. Now, let’s get into it.


Sponge Cake

  • 6 eggs
  • 1/2 cup xylitol or erythritol (or regular white sugar if not sugar free)
  • 1 tsp almond extract
  • 1 1/4 cup gf flour blend
  • 3/4 cup almond flour
  • 3 tbsp almond or oat milk
  • 1 tsp baking powder
  • 2 tbsp coconut oil
  • 1/3 cup shredded coconut

Milk Layer + topping

  • 1 can of coconut milk
  • 1 tbsp sugar
  • 1 tbsp cardamom seeds or cardamom powder (optional)
  • 2 tbsp pumkin seeds (optional)
  • 2 tbsp almond flakes (optional)

Instructions: Baking the Sponge

  1. Separate your egg yolks from the egg whites.
  2. In one bowl, whist the egg yolks and sugar together.
  3. Over a double boiler, whisk the egg yolks until light and runny for one minute.
  4. Add in the almond extract and coconut oil.
  5. In another bowl, whisk the egg whites until white and fluffy.
  6. Fold in one scoop of the egg whites into the egg yolk mixture before incorporating all of the egg whites.
  7. Sift in the flours and baking powder, pour in the milk and fold in gently. Avoid over-mixing the batter.
  8. Pour the batter into a lined baking tin and top it with shredded coconut.
  9. Bake the cake at 180ºC for 30-35 mins.

Instructions: Assembling the cake

  1. While you cake is baking you can make your milk to soak it in. Heat up one can of coconut milk in a saucepan over low heat with the sugar and cardamom.
  2. Once the sugar has melted, remove it from the heat and set aside.
  3. Once the cake has cooled slightly, use a skewer to poke holes all over it. This to allow the milk to soak through. You can also cut the edges of the cake off to allow milk to soak in all around. I sliced of the sides of the cake to make it a bit cleaner.
  4. Pour 1/3 of the milk mixture over the cake. You will want to let it soak up before pouring over the other batches of milk.
  5. Once you have poured in all of the milk, sprinkle your toppings and let the cake set in the fridge for a minimum of 2 hours.

There you have it! My simple and delicious version of a three milk cake. I loved this dessert because I enjoy coconut, but if you don’t particularly like coconut you can opt out of the coconut layer and replace the coconut milk with a thicker oat milk. I haven’t tried this yet, but I imagine the barista oat milk creamers would work well to soak a cake. I hope you enjoyed this recipe, please like and follow if you did, and I hope to see you back next time, thank you for reading, xoxo.

Healthy Orange Cake Recipe

healthy living, recipes

Hey guys, welcome back to the blog. Today’s recipe is a new one, a gluten and dairy free orange cake! This simple recipe is a twist on my usual lemon bars. It is a soft, yet denser cake, covered with a sweet orange syrup. This is my first time experimenting with fresh oranges, without any orange extract. While you can add orange extract to boost the flavour, I’d definitely recommend adding freshly squeezed orange juice to this one. The recipe yields 9 servings but you can easily double it. The cake is best served warm and would pair great with fresh fruit. Here is how you can make it!


  • 1/4 cup coconut oil
  • 1/3 cup erythritol sugar
  • 1 tbsp orange zest
  • Freshly squeezed orange juice (I used 3 oranges)
  • 3 medium-sized eggs
  • 1 cup almond milk (or any plant-based milk)
  • 1 1/2 cups gluten free flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 2 tbsp honey + juice from 2 oranges (for the simple syrup)


  1. Preheat the oven at 150ºC.
  2. Whisk together coconut oil, eggs, sugar, and orange zest.
  3. Mix in the orange juice.
  4. In a separate bowl, mix the flours and baking powder together.
  5. Sift in half of the dry mixture into the wet and fold in gently.
  6. Alternate between adding in the almond milk and dry mixture until you get a smooth, thick batter.
  7. Pour the batter into a lined baking tin and bake at 180ºC for 25-30 mins, until the top turns golden.
  8. To make the simple syrup (traditionally made with equal parts sugar and water), slightly warm up some honey and mix in the orange juice.
  9. Use a fork or skewer to poke small holes in the cake, drizzle the syrup all over and cut into squares before serving.

I hope you try out this recipe and find it helpful. I have a few more recipes coming out this month so keep an eye out for more gluten and dairy free baking. Please like and follow to support the healthboss community and thank you for reading, xoxo.