- 3 tablespoons cocoa powder, not dutch processed (.75 oz by weight)
- 1 ¼ cup white sugar (9.5 oz by weight)
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 ½ cups Gluten-Free Flour Blend (8.25 oz by weight) (I have only tested with my GF Cookie/cake blend
- ½ cup milk *see note
- ½ cup vegetable oil
- 2 eggs**see note
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- ½ - 1 tsp red food coloring***see notes
- 1 recipe Easy Cream Cheese Frosting **** see note
- Preheat oven to 350°F. Line cupcake pan with paper liners or lightly grease
- Mix together all the dry ingredients in a mixing bowl.
- In a large liquid measuring cup mix together all the wet ingredients. Add the wet ingredients to the dry ingredients and mix until combined.
- Fill the muffin pan cups ½-3/4 full and bake until the cupcake springs back when you touch it, about 20-25 minutes for regular gluten free red velvet cupcakes and 18-22 for mini red velvet cupcakes.
- Cool before frosting with Easy Cream Cheese Frosting or Vegan Frosting
*I have used dairy-free milk with the same results.
I have made GF on a shoestring's recipe with dairy-free milk and I thought it turned out great.
**I have used a flax egg substitute with almost the exact same results. For each egg mix 1 tablespoon ground flax seed with 3 tablespoons of warm water. Let it sit for 5 minutes to thicken before adding to the batter.
For this recipe you need the equivalent of 2 eggs. I used 2 TBS of flax seed with 6 TBS of warm water.
I also really like Bob's Red Mill's Egg Replacer and think it would work beautifully in this recipe.
*** I have no issues using food coloring to make red velvet. I use a concentrated gel color. If you use a liquid food coloring or natural food coloring you'll probably need a little more.
If you wanting to avoid artificial food coloring I would suggest using a natural food coloring, like THIS ONE.
**** If you need a dairy free or vegan frosting, do not fear. Either use a dairy cream cheese substitute to make my easy cream cheese frosting, flavor my vegan frosting with some super-strength cheesecake oil, or you could frost your cupcakes with a traditional roux-based frosting, subbing in dairy-free milk and vegan butter. I have made GF on a shoestring's roux frosting recipe with dairy-free milk and vegan butter and I thought it turned out great.
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Nutrition InformationYield 16 Serving Size 1 regular cupcake
Amount Per Serving Calories 159Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 26mgSodium 124mgCarbohydrates 20gFiber 0gSugar 16gProtein 2g
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