Moist gluten free red velvet cupcakes with a tender crumb and a hint of chocolate and vanilla. Easy dairy free and vegan red velvet cupcake recipe substitutions! This is the best gluten free red velvet cupcakes recipe ever!
- 3 tablespoons cocoa powder, not dutch processed (.75 oz by weight)
- 1 1/4 cup white sugar (9.5 oz by weight)
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 1/2 cups Gluten-Free Flour Blend (8.25 oz by weight) (I have only tested with my GF Cookie/cake blend
- 1/2 cup milk *see note
- 1/2 cup vegetable oil
- 2 eggs**see note
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 1/2 - 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 1/2-3/4 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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Serving Size:1 regular cupcake
Amount Per Serving: Calories: 159 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 26mg Sodium: 124mg Carbohydrates: 20g Fiber: 0g Sugar: 16g Protein: 2g
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