Flourless Red Velvet Chocolate Cake | Rich, Bold & Gluten-Free

🎉 Introduction

Red velvet cake has always been known for its striking red crumb and delicate balance of cocoa, sweetness, and tang. But what if you could enjoy those same flavors in a decadent flourless version that’s naturally gluten-free and extra moist? Enter the Flourless Red Velvet Chocolate Cake.

This recipe skips the flour entirely, relying on eggs, cocoa powder, and oil to create a dense, fudgy texture that melts in your mouth. The vinegar and baking soda give the cake its lift and signature light tang, while the red food coloring transforms it into a true showstopper.

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Perfect for Valentine’s Day, anniversaries, birthdays, or any celebration where you want to wow your guests, this cake is as beautiful as it is delicious. With just a handful of pantry ingredients, you can whip up a dessert that feels indulgent and elegant without needing special skills.

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🧰 Equipment Needed

• 9-inch round springform pan (lined with parchment)
• Mixing bowls (large and medium)
• Electric hand mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

🛒 Ingredients

• 4 large eggs
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• ½ cup unsweetened cocoa powder
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp distilled white vinegar

👩‍🍳 Directions

Step 1: Prepare the pan

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9-inch springform pan with parchment paper.

Step 2: Beat eggs and sugar

1. In a large bowl, beat eggs and sugar together until pale and fluffy, about 3–4 minutes.

Step 3: Add wet ingredients

1. Slowly pour in vegetable oil while mixing on low.
2. Stir in vanilla extract and red food coloring.

Step 4: Add dry ingredients

1. In a separate bowl, whisk cocoa powder, baking soda, and salt.
2. Fold into the wet mixture until combined.

Step 5: Add vinegar

1. Stir in vinegar—the batter will bubble slightly, which is normal.

Step 6: Bake

1. Pour batter into prepared pan.
2. Bake 35–40 minutes, until the top is set and a toothpick comes out mostly clean with a few moist crumbs.
3. Cool in the pan for 10 minutes, then transfer to a cooling rack.

🍽️ Servings & Timing

• Servings: 8–10 slices
• Prep Time: 15 minutes
• Bake Time: 40 minutes
• Cooling Time: 20 minutes
• Total Time: ~1 hour 15 minutes

🧊 Storage & Reheating

• Room Temperature: Store covered up to 2 days.
• Refrigerator: Keeps for up to 5 days in an airtight container.
• Freezer: Wrap slices individually and freeze up to 2 months.
• Reheating: Warm slices in the microwave for 10–15 seconds for a fudgy texture.

🥄 Variations

• Cream Cheese Frosting: Add a tangy cream cheese topping for a classic red velvet touch.
• Ganache Glaze: Pour chocolate ganache over the cooled cake for extra richness.
• Nutty Crunch: Top with chopped pecans or walnuts for texture.
• Mini Cakes: Bake in muffin tins for individual servings (20–22 minutes).
• Marbled Effect: Swirl in a little cream cheese mixture before baking for a marbled cake.
• Sugar-Free Version: Use a sugar substitute like erythritol.

❓ 10 FAQs

1. What makes this cake “flourless”?
   It uses cocoa powder and eggs instead of flour for structure.
2. Is it gluten-free?
   Yes, naturally flourless = gluten-free.
3. Why add vinegar?
   Vinegar reacts with baking soda for lift and adds a signature tang.
4. Do I need to use food coloring?
   No, but it gives the classic red velvet look.
5. Can I use beet juice instead of food coloring?
   Yes, but the shade of red will be more natural and muted.
6. Can I use coconut oil instead of vegetable oil?
   Yes, melted coconut oil works but may slightly alter flavor.
7. How do I make it extra moist?
   Don’t overbake—pull it when a toothpick has a few crumbs.
8. Can I add chocolate chips?
   Yes, fold in ½ cup for extra fudgy pockets.
9. What toppings go best?
   Whipped cream, cream cheese frosting, ganache, or just powdered sugar.
10. Can I bake this in a square pan?
    Yes, use an 8×8 or 9×9-inch pan; adjust baking time slightly.

🏁 Conclusion

This Flourless Red Velvet Chocolate Cake is proof that simple ingredients can create a showstopping dessert. It’s rich, fudgy, and elegant, with the bold red hue and cocoa depth that makes red velvet so beloved.

Whether served plain, with cream cheese frosting, or draped in ganache, this cake is guaranteed to impress at any gathering. And since it’s flourless, it’s naturally gluten-free, making it perfect for sharing with all your guests.

Bake it once, and it’ll become your go-to recipe whenever you want to wow with minimal effort.

Adam

Flourless Red Velvet Chocolate Cake | Rich, Bold & Gluten-Free

Red velvet cake has always been known for its striking red crumb and delicate balance of cocoa, sweetness, and tang. But what if you could enjoy those same flavors in a decadent flourless version that’s naturally gluten-free and extra moist? Enter the Flourless Red Velvet Chocolate Cake. This recipe skips the flour entirely, relying on eggs, cocoa powder, and oil to create a dense, fudgy texture that melts in your mouth. The vinegar and baking soda give the cake its lift and signature light tang, while the red food coloring transforms it into a true showstopper. Perfect for Valentine’s Day, anniversaries, birthdays, or any celebration where you want to wow your guests, this cake is as beautiful as it is delicious. With just a handful of pantry ingredients, you can whip up a dessert that feels indulgent and elegant without needing special skills.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake & Cooling Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Ingredients Equipment Method Notes

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Ingredients

  

• 4 large eggs
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• ½ cup unsweetened cocoa powder
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp distilled white vinegar

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Equipment

• 9-inch round springform pan (lined with parchment)
• Mixing bowls (large and medium)
• Electric hand mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Method

 

Step 1: Prepare the pan

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9-inch springform pan with parchment paper.

Step 2: Beat eggs and sugar

1. In a large bowl, beat eggs and sugar together until pale and fluffy, about 3–4 minutes.

Step 3: Add wet ingredients

1. Slowly pour in vegetable oil while mixing on low.
2. Stir in vanilla extract and red food coloring.

Step 4: Add dry ingredients

1. In a separate bowl, whisk cocoa powder, baking soda, and salt.
2. Fold into the wet mixture until combined.

Step 5: Add vinegar

1. Stir in vinegar—the batter will bubble slightly, which is normal.

Step 6: Bake

1. Pour batter into prepared pan.
2. Bake 35–40 minutes, until the top is set and a toothpick comes out mostly clean with a few moist crumbs.
3. Cool in the pan for 10 minutes, then transfer to a cooling rack.

Notes

🧊 Storage & Reheating

Room Temperature: Store covered up to 2 days.

Refrigerator: Keeps for up to 5 days in an airtight container.

Freezer: Wrap slices individually and freeze up to 2 months.

Reheating: Warm slices in the microwave for 10–15 seconds for a fudgy texture.

🥄 Variations

Cream Cheese Frosting: Add a tangy cream cheese topping for a classic red velvet touch.

Ganache Glaze: Pour chocolate ganache over the cooled cake for extra richness.

Nutty Crunch: Top with chopped pecans or walnuts for texture.

Mini Cakes: Bake in muffin tins for individual servings (20–22 minutes).

Marbled Effect: Swirl in a little cream cheese mixture before baking for a marbled cake.

Sugar-Free Version: Use a sugar substitute like erythritol.

❓ 10 FAQs

What makes this cake “flourless”?
It uses cocoa powder and eggs instead of flour for structure.

Is it gluten-free?
Yes, naturally flourless = gluten-free.

Why add vinegar?
Vinegar reacts with baking soda for lift and adds a signature tang.

Do I need to use food coloring?
No, but it gives the classic red velvet look.

Can I use beet juice instead of food coloring?
Yes, but the shade of red will be more natural and muted.

Can I use coconut oil instead of vegetable oil?
Yes, melted coconut oil works but may slightly alter flavor.

How do I make it extra moist?
Don’t overbake—pull it when a toothpick has a few crumbs.

Can I add chocolate chips?
Yes, fold in ½ cup for extra fudgy pockets.

What toppings go best?
Whipped cream, cream cheese frosting, ganache, or just powdered sugar.

Can I bake this in a square pan?
Yes, use an 8×8 or 9×9-inch pan; adjust baking time slightly.

🏁 Conclusion

This Flourless Red Velvet Chocolate Cake is proof that simple ingredients can create a showstopping dessert. It’s rich, fudgy, and elegant, with the bold red hue and cocoa depth that makes red velvet so beloved.

Whether served plain, with cream cheese frosting, or draped in ganache, this cake is guaranteed to impress at any gathering. And since it’s flourless, it’s naturally gluten-free, making it perfect for sharing with all your guests.

Bake it once, and it’ll become your go-to recipe whenever you want to wow with minimal effort.