Comments on: Gluten Free Red Velvet Cake

By: Sarah

Sarah — Sun, 19 Sep 2010 20:21:29 +0000

My roommate made this cake for me a few days ago for my birthday. She used the substitute for buttermilk suggested in the recipe since I can’t have milk either. It was amazing. Nice and moist. Everyone was commenting on how it much it tastes like real red velvet cake!

By: Vicki

Vicki — Fri, 02 Jul 2010 23:40:41 +0000

I am making my own gluten free wedding cake, and I wanted red velvet. I just did the trial run, and this recipe is amazing! I substituted coconut flour for the sorghum, and added a bit more buttermilk (as coconut flour is very absorbent), and it is the most moist, delicious red velvet cake I have ever tasted, gluten free or otherwise! The texture is literally perfect, and it lent itself very well to layering. Now if I can just get the tiering part down…

By: Meredith

Meredith — Fri, 11 Jun 2010 18:42:00 +0000

I made this for a coworker of mine who is gluten free. The entire office gobbled it up! The batter seemed a little thick in the bowl, but it came out amazing! I was worried that it wouldn’t rise properly, but this was just perfect. My coworker said this was the best Gluten Free cake she’s ever had, including at a GF bakery. My Neighbor who got a slice, also said I should go into the bakery business. Ha! What a testament to the recipe!!!

I did follow some suggestions on here that said to add the extra cocoa and less of the red dye. You have to add some water though, otherwise the paste is too dry.

I was able to find the sorghum flour at Whole foods.

By: Gratefully Gluten Free

Gratefully Gluten Free — Wed, 02 Jun 2010 20:00:35 +0000

Just made this cake for the Memorial Day Weekend and everyone loved it! I did tweak it a bit, but only with the flour I used. I used my All Purpose Gluten Free Flour with Millet and it was awesome! Light and airy, not too heavy and the frosting was amazing! No one knew it was gluten free, and I am the only one who eats gluten free!

By: jan

jan — Tue, 18 May 2010 21:29:59 +0000

The flour was potato flour-you might be right about it being heavy-I will order sorghum and try it again. I also had the GF blend, but since I bought all the other flours I thought I would try it. Thanks for the tip-it really taste good anyway!

By: Linda

Linda — Tue, 18 May 2010 20:45:55 +0000

Did you use potato flour or potato starch flour? I think potato flour is a little heavy for this recipe and very “potato-ey”. Even an all-purpose GF blend I think would work better. You might try ordering sorghum flour online and try again because this is a delicious cake. Made it again for my own birthday a couple of weeks ago!

By: jan

jan — Tue, 18 May 2010 20:10:02 +0000

Sorry-the batter was so THICK I could have rolled it into a BALL adn bounced it!

By: jan

jan — Tue, 18 May 2010 19:36:56 +0000

I made this cake, exactly as the directions, just substituting potato flour instead of sorghum, which I would not find. The batter was so think I think I would have rolled it into a call and bounced it. Why did this happen?

By: Jen

Jen — Mon, 05 Apr 2010 22:38:46 +0000

can you use any GF flour in place of the brown rice and sorghum flours? I noticed my local grocery store has the bob’s red mill GF flour, and was wondering if I could use 1 3/4 cups of that instead? i am making cupcakes for my son’s baseball team on tuesday and one of the boys is allergic to gluten, but I thought it’d be a treat for him to enjoy cupcakes with the rest of his team…

By: Lori

Lori — Sun, 14 Mar 2010 22:17:58 +0000

I have made this recipe twice now and hands down it is the best cake my family has ever had. I made it into a lemon cake instead of red velvet and it was wonderful. Instead of the dye and cocoa, I added the zest and juice from half of a large lemon. The other half of the juice and zest went into the lemon frosting – superb! I used duck eggs instead of regular eggs because of allergies! Thank you!