Phoebe’s Red Velvet Cake

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Heidi Bayer


2 cups brown rice flour
1/2 cup tapioca starch or sweet rice flour
1 tsp baking soda
3/4 cup sugar
1/2 cup vegetable oil
1 cup COLD water (3/4 cup of water plus ice cubes)
1 tsp cinnamon
1/2 tsp molasses
2 Tbsp cocoa powder
2 Tbsp red food coloring
1 tsp salt
1 tsp apple cider vinegar
1 tsp xanthan gum


Add cold water, vegetable oil, molasses and red dye in a bowl. Whisk until well mixed.

Sift dry ingredients.

Fold wet ingredients into dry ingredients. Mix well. Do not overmix.

Add vinegar right before placing into a 8 x 8″ pan. I use an ungreased glass dish.

Bake in a 350 degree F oven for 45 minutes.

If desired, frost after completely cooled.


Copyright © 2006 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Be sure to check food coloring for hidden allergens.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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