📖 Recipe

{BEST} Gluten Free Red Velvet Cupcakes
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!
Ingredients
- 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 teaspoon red food coloring***see notes
- 1 recipe Easy Cream Cheese Frosting **** see note
Instructions
- 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
Notes
*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 Information
Yield 16 Serving Size 1 regular cupcakeAmount Per Serving Calories 159Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 26mgSodium 124mgCarbohydrates 20gFiber 0gSugar 16gProtein 2g
If you like this recipe try these other recipes Perfect for Valentine's Day...
Gluten Free Dairy Free Baked Red Velvet Donuts
Gluten Free Red Velvet Layer Cake
Gluten Free Red Velvet Mug Cake