Ultimate Allergy-Friendly Vegan Red Velvet Bundt Cake with Sticky Aquafaba Marshmallow Icing (Gluten-Free & Top 8 Free)

Experience the magic of a perfectly moist red velvet cake, crowned with the most extraordinary, ethereal icing to ever grace the vegan dessert world: our signature sticky marshmallow icing. This innovative adaptation of classic cloud frosting brilliantly utilizes aquafaba instead of egg whites, yet it astonishingly replicates the exact taste and texture of traditional marshmallow fluff. It’s an undeniable truth: this is the icing red velvet cake was always meant to be paired with. Whether for Valentine’s Day, a special occasion, or simply an everyday treat, this confection is a dream come true for those with dietary restrictions. It is thoughtfully crafted to be allergy-friendly, completely free of wheat, gluten, dairy, egg, soy, peanuts, and tree nuts, making it both vegan and top-8-free!

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For too long, a quintessential recipe has been conspicuously absent from my blog: the beloved red velvet cake. It’s a classic for a reason, cherished by many, and even held a special place as my best friend’s wedding cake flavor (a shout-out to Yesenia!). Knowing its significance, I was determined that when I finally unveiled my version, it wouldn’t just be good—it would be exceptional. After all, a cake with such a dedicated following deserves nothing less than perfection.

Crafting the Perfect Vegan & Gluten-Free Red Velvet Cake

My quest for an outstanding red velvet recipe began by consulting one of my most trusted culinary resources: America’s Test Kitchen. Their reputation for meticulously tested recipes is unparalleled, and I reasoned that if I could successfully adapt their well-regarded formula to be entirely allergy-friendly, I would truly have a winner on my hands. And I believe, with every fiber of my being, that I did just that.

If you’re among the fantastic community who follows me on Instagram (and if not, seriously, join us—it’s my favorite platform!), you might recall seeing an earlier glimpse of this cake a few weeks ago. However, I was genuinely appalled by how the photos turned out and consequently held back on posting it. While some of you kindly urged me to share the recipe regardless, insisting you only cared about the flavor, I couldn’t bring myself to do it. Who wants to feast their eyes on an unappealing cake? #ABitOfAPerfectionist. (And let’s be honest, trying to photograph a vibrant dark red cake with stark white icing is a monumental challenge! How does one even begin to expose for that contrast? Sigh. And yes, before you even say it, I know—I absolutely need to break free from my white dish obsession. If only my kitchen were as spacious as it is in my culinary dreams! #BustingOutOfIt)

Unlike some food bloggers who churn out recipes back-to-back, I prefer a different approach. I often let a recipe sit for months before attempting it again. This isn’t just about giving myself a break; it’s because my family and I genuinely eat everything I create, and I loathe the thought of growing tired of a dish. Yet, a deep sense of guilt gnawed at me, knowing that another Valentine’s Day might pass without all of you having access to a truly exceptional allergy-friendly red velvet cake. The thought was simply unbearable.

So, with mere days to spare before the holiday, I caved and decided to bake it again. I sincerely hope you’ll forgive this last-minute posting. When I tentatively asked my boys if they’d mind another round of “red cake,” they seemed absolutely thrilled with the idea!

Bundt vs. Sheet Cake: Your Choice for Presentation and Ease

Originally, I baked this red velvet cake in a classic 13×9 dish—my preferred method for most cakes. Layered cakes, while beautiful, rarely fit my typical home-cook style; I favor ease and minimal fuss. However, for photography, the flat sheet cake just didn’t pop on camera. So, while you absolutely *can* bake this recipe in a 13×9 pan for a simple, delicious sheet cake, I ultimately opted for a bundt pan. There’s something undeniably antique and elegantly fancy about the distinct shape of a bundt. Moreover, I found it perfectly showcases the dramatic contrast between the stark white icing and the rich red cake, with the icing gracefully cascading down its fun contours. The choice, of course, is entirely yours!

The Revolutionary Vegan Sticky Marshmallow Icing

And now, let’s talk about this vegan sticky marshmallow icing. Seriously, tell everyone you know—your mom, your friends, your grandma—because every single person in the vegan community needs to hear about this revelation. This might just be my proudest achievement in all my years of vegan baking. I’m not exaggerating.

To fully appreciate this, let me give you a little backstory. I have adored marshmallow fluff since childhood. I kid you not when I say I once asked Santa for a jar of it in my Christmas stocking (ask my mom, it’s true!). So, when I started seeing recipes for “7-minute frosting” or “cloud frosting” (as it’s often referred to in conventional baking) circulating, I simply couldn’t resist. I knew, deep down, that I had to find a way to recreate it without egg whites, making it completely vegan.

And then came the culinary hero of the vegan world: aquafaba. Also known as chickpea brine, this magical liquid whips up exactly like egg whites, delivering an astonishingly similar texture and consistency. It performed precisely the trick needed to transform this classic into a vegan marvel.

Important Notes on Working with Aquafaba Marshmallow Icing

A crucial detail about this vegan sticky marshmallow icing: it is not suitable for piping. Its consistency is more akin to a thick, luscious glaze—which, ironically, is precisely why it drapes so perfectly over a bundt cake, creating those beautiful, elegant drizzles. You’ll notice that if you opt for a bundt cake, you’ll likely have a generous amount of icing leftover. For a 13×9 cake, however, the quantity should be just right. I personally prefer having extra because I confess, I devoured the entire remainder with a spoon, only sparing a few spoonfuls for my kids. I wish I were joking! If you prefer less, feel free to half the recipe. I make this amount because my stand mixer sometimes struggles to whip smaller quantities of aquafaba effectively, so starting with a bit more liquid makes the process smoother. You really can’t go wrong with more of this deliciousness.

The Ultimate Allergy-Friendly Dessert for Every Celebration

So, consider this recipe an extra special treat—whether for your Valentine, a cherished gal-pal, a dear friend, or an amigo who adores classic red velvet cake but navigates the challenges of food allergies or other dietary restrictions. My deepest hope is that this Gluten-free Vegan Red Velvet Bundt Cake with Sticky Marshmallow Icing becomes a cherished staple, your go-to dessert for countless celebrations to come. Seriously, once you try this marshmallow icing, you’ll wonder why you ever considered cream cheese frosting again. But, just in case you need an alternative, here’s my recipe for dairy-free vegan cream cheese frosting.

Gluten-free Vegan Red Velvet Bundt Cake with Sticky Marshmallow Icing

Yield:
10-12 slices

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Moist red velvet cake topped with the most ethereal icing to ever hit the vegan world: sticky marshmallow icing. This adaptation of cloud frosting uses aquafaba instead of egg whites yet tastes exactly like marshmallow fluff and is what red velvet should have been paired with a long time ago. This Valentine (or anytime, really!) confection is allergy-friendly because it is free of: wheat, gluten, dairy, egg, soy, peanut & tree nuts. It’s vegan and top-8-free too!

Ingredients

RED VELVET CAKE:

12 Tablespoons vegan butter, room temp
1 and 1/2 cups granulated sugar
2 Tablespoons cocoa powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon xanthan
1 pinch salt
2 and 1/4 cups gluten-free flour
1 cup rice milk
2 flax eggs (equals 2 Tablespoons ground flax seeds
1 Tablespoon white vinegar
1 teaspoon vanilla extract
2 Tablespoons red food coloring (more or less to your liking)

STICKY MARSHMALLOW TOPPING:

4 aquafaba “egg whites” (6 Tablespoons of the liquid from a can of garbanzo beans]
pinch of salt
2/3 cup sugar
1 and 1/2 cup light corn syrup
2 teaspoons vanilla extract

Instructions

FOR THE CAKE:

Preheat the oven to 350 degrees F.

In a bowl, combine all of the liquid ingredients which comprise of: the food coloring, vanilla, white vinegar, flax eggs, and rice milk. Set it aside.

In a stand mixer with the paddle attachment, cream the butter and sugar. Next, add in the baking soda, salt and xanthan. Using a fine mesh strainer shift in the cocoa, to ensure there are no clumps. Stir to combine.

Next, alternate adding in the flour and the bowl of liquid until everything is incorporated.

Bake in a heavily greased bundt pan for 25-30 minutes, or until done.

Allow to cool in the pan for 5 minutes, then invert on a wire rack and remove the bundt pan. Allow it to cool completely while you make the icing.

FOR THE ICING:

In a stand mixer with the whisk attachment, beat on high the aquafaba and salt until it reaches soft peaks.

Once it’s hit the soft peak stage (when you pull the whisk out, it will form a peak that curves and falls over softly). Keep the mixture running and slowly add in the sugar and ensure it’s beat it enough to incorporate it (so it won’t be grainy.)

Meanwhile, in a small saucepan over high heat, heat your corn syrup until it’s boiling.

Turn the mixer back onto high and slowly pour in the corn syrup mixture. Beat for at least five minutes on high. You will notice it will become glossy and become thicker.

Add the vanilla and stir for one final minute.

Be sure to scrape the sides of the bowl and then bowl pour gently onto the cake.

The top of the icing will set, so if you ever want to do sprinkles, be sure to do them immediately. The icing does not keep well, so plan to serve the cake within the day it’s made. Enjoy the rest with a spoon!

Notes

Cake adapted from: http://www.geniuskitchen.com/recipe/red-velvet-layer-cake-from-the-americas-test-kitchen-460930

Icing adapted from the oh-so-wonderful (seriously, follow her!): https://www.blessthismessplease.com/white-cloud-icing/

Velvety Vegan Gluten-Free Bundt with Gooey Marshmallow Frosting