Grain-Free Red Velvet Cake with Almond Flour

There is something timeless and elegant about a red velvet cake — and this Grain-Free Red Velvet Cake delivers that classic look and flavor while staying grain-free and naturally tender. Made from scratch, this version has a moist, delicate crumb and pairs perfectly with a tangy cream cheese frosting. I also include simple options for making the frosting dairy-free so everyone can enjoy a slice.

Part of red velvet’s appeal is its bold, eye-catching color. Traditional recipes relied on anthocyanin-rich, non-Dutched cocoa to produce a reddish hue without food coloring. Modern recipes (including this one) use a small amount of red food color gel to achieve a reliably vibrant red. Use gel food coloring rather than liquid—liquid dyes tend to skew purple and won’t give the same bright red finish.

This recipe is written as an easy snacking cake baked in a single 9-inch square pan, but it yields the same classic taste you expect from a layered red velvet cake without the fuss. It’s quick enough to make on a weekday yet pretty enough for a special occasion. The instructions are straightforward and forgiving, with tips for ensuring the right texture and color.

Ingredients

For the Cake:

• Nonstick cooking spray (for pan)
• 2 cups superfine almond flour
• 1 cup tapioca flour (or arrowroot starch as a substitute)
• 3 tablespoons cocoa powder
• 1/2 teaspoon kosher salt
• 3 large eggs, room temperature
• 1/2 cup avocado oil
• 1/2 cup maple syrup
• 2 tablespoons coconut sugar
• 1/4 cup unsweetened coconut milk
• 2 tablespoons pure vanilla extract
• 1 teaspoon distilled white vinegar
• 1½ teaspoons baking soda
• 1–2 teaspoons red food color gel (adjust to desired shade)

For the Frosting:

• 4 ounces cream cheese, room temperature (or dairy-free cream cheese for a vegan option)
• 2 tablespoons unsalted butter, room temperature (or vegan butter)
• 2 teaspoons vanilla extract
• 2½ cups powdered sugar
• 1/4 cup chopped pecans, optional, for topping

Step-by-step

Step one: Preheat the oven and prep the baking pan

Preheat the oven to 350°F. Coat a 9-inch square baking pan with cooking spray and line it with a parchment sling so you can lift the cake out easily after baking. Set the prepared pan aside.

Step two: Combine the dry ingredients

In a medium bowl, sift (or whisk) together the superfine almond flour, tapioca flour (or arrowroot), cocoa powder, and kosher salt. Set this mixture aside while you prepare the wet ingredients.

Step three: Beat the wet ingredients

In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 3–4 minutes until they become pale yellow and slightly fluffy. Add the avocado oil, maple syrup, coconut sugar, coconut milk, vanilla extract, distilled white vinegar, and baking soda. Beat on medium just until everything is combined.

Step four: Combine the dry and wet ingredients

Reduce the mixer speed to medium-low. Gradually add the dry mixture to the wet ingredients in increments, scraping the sides of the bowl as needed. Mix for 1–2 minutes until the batter is homogeneous. Add the red food color gel and mix briefly to distribute the color; add a little more gel if you want a deeper red.

Step five: Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake at 350°F until the top is lightly browned and a cake tester inserted into the center comes out clean, about 25 minutes. Because this is a darker cake, it can brown on top; if it seems to be getting too brown before the center is set, tent loosely with foil.

Step six: Cool the cake

Remove the cake from the oven and let it cool in the pan for 10 minutes. Use the parchment sling to lift the cake out and transfer it to a wire rack to cool completely before frosting.

Step seven: Make the frosting

In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese, butter, and vanilla on medium speed for 2–3 minutes until light and fluffy. Gradually add the powdered sugar, beginning on low speed to prevent a sugar cloud, then increase the speed and beat on high for 2–3 minutes until smooth and creamy. Chill the frosting briefly if it becomes too soft before you’re ready to spread it.

Step eight: Frost the cake and serve

When the cake is completely cool, use an offset spatula to spread the cream cheese frosting evenly across the top. Sprinkle with chopped pecans if desired, slice into squares, and serve.

Recipe FAQs

Notes

Nutrition (per serving)

Additional Info

Storage & Serving Tips

I hope you’ll try this Grain-Free Red Velvet Cake the next time you’re craving a classic dessert with a grain-free twist. If you bake it, leave a comment to share how it turned out — I’d love to hear your notes.

Photography and styling by Eat Love Eats.