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–+ servings
a slice of gluten free black velvet cake on a small round white plate

Gluten Free Black Velvet Cake

5 from 4 ratings
This easy Gluten Free Black Velvet Cake recipe is simple to make and contains no food coloring. It’s a perfectly spooky cake for Halloween!
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 12
By: Sharon Lachendro
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Ingredients

For the Cake

  • 1 ¾ cups Gluten Free Baking Flour see notes
  • ¾ teaspoon Xanthan Gum, omit if your flour blend contains it
  • 2 cups Granulated Sugar
  • ¾ cup Black Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1 cup Buttermilk, room temperature see notes
  • ½ cup Vegetable Oil, or Avocado Oil
  • 2 Large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Hot Coffee, see notes

For the Frosting

Instructions

  • Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
    2 8-inch round cake pans lined with natural parchment paper rounds to make a gluten free black velvet cake
  • In a medium bowl, whisk together the gluten free flour, xanthan gum, sugar, black cocoa powder, baking soda, baking powder, and salt. Set aside.
    dry ingredients whisked together in a glass bowl to make a gluten free black velvet cake recipe
  • In a large bowl, whisk together the eggs, milk, oil, and vanilla extract.
    wet ingredients whisked together in a glass bowl to make a gluten free black velvet cake
  • Pour the dry ingredients into the wet ingredients and mix until combined. Then pour in the hot coffee and slow stir in to the batter. Mix until fully incorporated.
    wet and dry ingredients stirred together in a glass bowl with a wood spoon to make a gluten free black velvet cake
  • Transfer the batter to the prepared cake pans, dividing it evenly between the two pans.
    batter for gluten free black velvet cake split between 2 round metal cake pans ready to bake
  • Bake at 350 degrees for 35 - 40 minutes or until a cake tester comes out clean and the cake starts to pull away from the edges of the pan.
    baked gluten free black velvet cake in 2 round metal cake pans
  • Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack.
    2 layers of gluten free black velvet cake cooling on a metal wire rack on top of a marble surface
  • When the cakes are fully cooled, prepare the frosting, frost the cake layers, and assemble the cake. Serve at room temperature.
    a baked and frosted gluten free black velvet cake recipe on top of a white marble cake stand with a wood base. It's been frosted with black buttercream and has 3 slices cut but not served.

Notes

  1. Read the post for helpful tips to make this recipe.
  2. I use my nightshade free gluten free flour blend in this recipe. It produces a cake with a nice, light crumb that isn't gummy or gritty.
  3. You can make your own buttermilk with 1 cup milk + 1 tablespoon distilled white vinegar.
  4. Hot water can be used in place of the hot coffee.
  5. Nutrition facts are approximate. Calories do not include frosting.

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2 8-inch Round Cake Pans
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Parchment Paper
Measuring Cups
Measuring Cups
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Mixing Bowls
2 Mixing Bowls
Cake Tester
Cake Tester
Cooling Rack 
Cooling Rack 

Nutrition Information

Calories: 301kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 459mg | Potassium: 134mg | Fiber: 4g | Sugar: 35g | Vitamin A: 49IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 2mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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