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gluten free vegan red velvet cupcakes

February 12, 2015 by Sarah 20 Comments

Gluten Free Vegan Red Velvet Cupcakes. The classic flavors of red velvet cake, only made gluten, dairy and egg free.One of my most requested recipes…red velvet cupcakes! So many of you have chimed in with your recipe requests and trust me, I do listen. I want to create recipes that I know you will love and share with your family and friends. For all of you who have been waiting for this one, the wait is over!

Now let’s get down to business. Red velvet cupcakes. I can honestly say that it has been so long since I have even attempted this recipe and I have no idea why. It’s crazy! Who doesn’t love a red velvet cupcake? I had made them gluten free before, but never without eggs and dairy. You know I’m always up for the challenge. I lucked out with this one and the first attempt was a success!

Come on now. Just look at that deep red, moist, slightly chocolatey cupcake? To give the buttercream (which is just plain dairy free goodness) that “cream cheese” flavor, I added 2 teaspoons fresh lemon juice. A little zing. Make these red velvet cupcakes for your sweetheart, for your tiny munchkins or for your bestest friend. Anyone and everyone will swoon over this most requested and soon-to-be most popular gluten free and vegan cupcake recipe!

Gluten Free Vegan Red Velvet Cupcakes. The classic flavors of red velvet cake, only made gluten, dairy and egg free.

4.5 from 2 reviews
gluten free vegan red velvet cupcakes
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cakes & cupcakes
SERVES: 14
INGREDIENTS
red velvet cupcakes
  • 1 1/2 cups, plus 2 tablespoons Sarah's gluten free flour blend
  • 2 tablespoons good quality cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup So Delicious Dairy Free unsweetened almond or coconut milk
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 1/3 cup sunflower seed oil (or mild flavor oil)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon red gel food coloring*
dairy free buttercream
  • 1/2 cup Earth Balance vegan butter, softened
  • 1/4 cup organic non-hydrogenated shortening
  • 3 1/2 cups powdered sugar, sifted
  • 2-4 tablespoons So Delicious Dairy Free unsweetened almond or coconut milk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
  2. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl, stir together coconut milk, water and vinegar. Allow to sit for 1 minute to curdle.
  4. Add sugar, oil, vanilla and gel food coloring. Slowly whisk in the flour mixture and beat until combined. Pour batter into prepared cupcake pan.
  5. Bake cupcakes for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place on cooling rack and cool completely.
  6. To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer.
  7. Add sifted powdered sugar, 2-3 tablespoons coconut milk, lemon juice and vanilla. Beat for an additional 2 minutes. Add another tablespoon of milk as needed.
  8. Continue to beat buttercream until light and fluffy. Place in piping bag with large star tip and pipe onto cooled cupcakes.
  9. Best enjoyed within 1-2 days.
NOTES
*If you don't want to use artificial gel food coloring, there are great all-natural options out there. I've used this one from India Tree and it works great!
3.5.3208

Filed Under: cupcakes & cakes Tagged With: chocolate, cupcakes, dairy free, desserts, egg free, gluten free, holidays, vegan

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Comments

  1. Theresa Nicholson says

    February 18, 2015 at 3:50 am

    FYI the frosting recipe just says 3 1/2 powdered sugar instead of 3 1/2 cups (I'm assuming). I can't wait to try out this recipe soon! I love your blog and all your recipes. Your food is always so beautifully done. 😉 xo

    Reply
  2. Isabella Smith says

    March 15, 2015 at 8:00 pm

    can i use liquid food coloring?

    Reply
  3. Saj says

    February 9, 2016 at 8:22 am

    Is it alright if I use apple cider vinegar instead? As well as liquid food coloring?

    Reply
    • Sarah says

      February 18, 2016 at 3:17 pm

      Yep!

      Reply
  4. irina says

    April 30, 2016 at 2:29 pm

    how is the salt content on the frosting? I’ve tried making frosting with just earth balance but it turns out too salty. Thank you.

    Reply
  5. Ashley says

    May 2, 2016 at 10:47 am

    I made these last night and they were absolutely perfect!! I almost cried! haha My husband couldn’t tell the difference between them and regular cupcakes, so it was a win-win.

    Reply
    • Sarah says

      May 2, 2016 at 9:46 pm

      yay! I’m so glad you enjoyed them!!

      Reply
    • Sarah says

      May 6, 2016 at 11:39 am

      Yay! Thanks for sharing!

      Reply
  6. Breanna says

    June 15, 2016 at 7:43 am

    Any idea how this recipe will hold up in a couple of shallow cake pans instead of as cupcakes?
    would love to make a modest double tiered thing!

    Reply
    • Sarah says

      June 16, 2016 at 9:39 pm

      You can use 2 8-inch round cake pans. Just watch them as they bake, as the bake time will differ a bit.

      Reply
  7. Brooke says

    June 22, 2016 at 3:01 pm

    Could I use country crock instead of earth balence and as the non hydrated shortening for the frosting?

    Reply
    • Sarah says

      June 22, 2016 at 3:13 pm

      I’m not sure if it would hold up in the frosting, but you could give it a try!

      Reply
  8. Rachel says

    July 23, 2016 at 7:56 pm

    In the frosting, is the lemon juice and milk a necessary addition, or is it only to add lemon flavor and for thinning?

    Reply
    • Sarah says

      August 6, 2016 at 10:31 am

      The lemon juice adds a tang like you would get in a classic cream cheese frosting.

      Reply
  9. agustina says

    August 22, 2016 at 1:02 pm

    Soy de Argentina y amo tus recetas 🙂

    Reply
  10. Tatiana says

    August 28, 2016 at 9:26 am

    I just made these!!! And they are amazing!!!! Thankyou so much for sharing!!!! Yummmmmm!!!!!

    Reply
    • Sarah says

      August 30, 2016 at 3:53 pm

      Thank you, Tatiana! I’m so glad you enjoyed them!

      Reply
  11. Leann says

    July 4, 2018 at 7:23 pm

    is it ok to freeze the un-iced cupcakes (need to do a bunch for a large gathering)

    Reply
  12. Ann says

    November 10, 2018 at 6:39 pm

    Can I use crisco shortening? I’m not sure of crisco is vegan.

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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