Red Velvet Cake / Cupcakes Recipe

Sue Jennett has operated a gluten-free bakery for more than ten years and has a gluten-free baking show on her local
cable station.


½ cup sorghum flour
½ cup brown rice flour
2 tbsp tapioca starch
¾ cup white sugar
1 tsp gum
1 ½ tsp baking soda
½ tsp salt
2 tbsp cocoa powder
3 tbsp buttermilk powder*
2 eggs
¾ cup water*
¼ cup vegetable oil
1-3 drops red colour (gel)
2 tsp cider vinegar


  1. Sift dry ingredients into a bowl and set aside.
  2. Into mixer place eggs, water, oil and vinegar, mix well.
  3. Add dry ingredients and mix until smooth.
  4. Add red colouring until the batter turns desired red colour.
  5. Bake 350º for 30-35 mins for 8” rounds, 20-22 mins for cupcakes, 10-12 for minis.
  6. Frost with cream cheese frosting.

*Option – omit buttermilk powder and use liquid buttermilk to replace water.

About David Fowler

David Fowler is an online marketing consultant specializing in AdWords PPC, SEO, and website updates. He is the webmaster of Kelowna Celiac and was co-chair of the Kelowna 2012 CCA National Conference in Kelowna.