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Home » Dessert » Gluten-Free Red Velvet Cupcakes (Vegan, Allergy-Free)

Gluten-Free Red Velvet Cupcakes (Vegan, Allergy-Free)

Published: Jan 25, 2021 by Rebecca Pytell · This post may contain affiliate links.

Jump to Recipe·Print Recipe
bitten gluten-free red velvet cupcake with image text
collage image of gluten-free red velvet cupcakes

These rich and moist Gluten-Free Red Velvet Cupcakes are vegan, allergy-free, and topped with a homemade dairy-free cream cheese frosting! These naturally-dyed, soft and tender cupcakes have a perfect balance of sweetness and tang with mild notes of cocoa and vanilla. This simple recipe is so easy and quick, it's baked in just 15 minutes!

gluten-free red velvet cupcakes lined up in rows

Have you ever had red velvet? I had not (at least to my knowledge), but there's something so intriguing about that red-colored cake! Who wouldn't want to bite right in and find out what it tastes like? Is it cherry? Is it chocolate? Maybe vanilla? The flavor is hard to explain, but that just means it's time to bake up a batch of these super easy gluten-free red velvet cupcakes that are vegan and allergy-free! Top them off with homemade cream cheese frosting and there's no way you're not going to bake these today!

two vegan cream cheese frosted gluten-free red velvet cupcakes

What Does Red Velvet Taste Like?

Similar to chocolate cake, it's buttery and rich, with slight acidic notes from buttermilk, mild cocoa flavor, and a touch of sweet vanilla! Paired with tangy cream cheese frosting, you pretty much get a bite of all the flavor notes you could want!

What Makes it Red Velvet?

  • Gluten-Free Baking Flour + Baking Powder + Baking Soda: You want to use a baking flour, rather than an all-purpose so you get a light and fluffy cupcake. Add in some baking powder and baking soda to help your cupcakes rise. The baking soda gets activated by the white vinegar in the buttermilk you'll be adding in!
  • Unsweetened Cocoa Powder: You're only going to use ¼ cup of cocoa for these cupcakes. Remember, they're not "chocolate" and you don't want the cocoa to overpower the other flavor notes. Some people even like to use less cocoa, but for the amount of batter this recipe yields, I found that ¼ cup worked best!
  • Homemade Vegan Buttermilk: You're going to need an unsweetened plain non-dairy milk PLUS white vinegar. You're going to mix the two together and allow it to sit for at least 10 minutes to "curdle". If it doesn't fully curdle, don't worry, it will still be fine to use in the cupcakes.
  • Natural Red Dye: The most important ingredient! You can use your favorite brand of food dye, I recommend Watkins or Supernatural. Depending on the brand you use, the strength of the color will vary. I ended up using 2 teaspoons of Watkins red dye. You may need more or less!
  • Vanilla Extract + Sweetener: This is where the sweet undertones of vanilla come in to round out that mild cocoa and buttermilk!
  • Vegan Egg + Natural Oil: The last things you'll need are a powdered vegan egg replacement and some neutral-flavored oil to keep your cupcakes moist!

gluten-free red velvet cupcakes cooling on a wire rack

What Type of Frosting To Use

Cream cheese frosting! Using a cream cheese frosting is just another essential component to the red velvet flavor complex. Super simple and easy using this homemade dairy-free recipe! If you would rather use a simple vanilla frosting (even chocolate!), you can, I won't stop you, these cupcakes are still going to be delicious!

How to Make These Cupcakes

making red velvet cupcake batter process

  1. While you prep the cupcakes batter, preheat the oven to 350°F.
  2. In a small bowl, mix together the milk and vinegar to make your buttermilk. Separately, mix together your vegan egg replacer. Allow both of these to sit for 5 to 10 minutes while you prep the rest of your batter.
  3. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and sweetener. Then add in your wet ingredients, ONLY ¾ cup of the buttermilk, vegan egg, vanilla, oil, and finally your red food dye. Mix the batter until it is combined, smooth, and red!
  4. Now grease a standard cupcake baking pan and use the batter to fill about 9-10 cupcake molds ¾ of the way full. Then bake them in the preheated oven for just about 15-17 minutes, until a toothpick comes out clean when inserted into the center of the cupcakes.
  5. Remove them from the oven and allow them to cool slightly before popping them out of the pan and transferring them to a wire rack to cool completely before frosting.
  6. While the cupcakes cool, you can make the dairy-free cream cheese frosting! Simply combine the vegan cream cheese, butter, sweetener, and a splash of vanilla to a stand mixer, or use a large bowl if you are using a hand mixer. Then blend the ingredients until combined and smooth; allow it to chill in the fridge until you are ready to frost!
  7. Use a piping bag or pastry decorator to frost the cupcakes to you're liking! Add some red sprinkles or red sparkling sugar if you want to get a little more festive with the red!

hand grabbing a frosted gluten-free red velvet cupcake

Additional Tips and Storage Instructions

  • If you don't have a gluten-free baking flour, you can use a gluten-free all-purpose flour, but remove two tablespoons from the amount stated in the recipe and replace the 2 tablespoons with arrowroot starch or cornstarch.
  • You can make your cupcakes a day in advance so they are 100% cool and ready to frost! Simply store them in an airtight container at room temperature once they've cooled from the oven (Pro Tip: place a napkin or paper towel in the container to prevent moisture.)
  • Once you frost the cupcakes, you'll need to store the cupcakes in the fridge in a closed container to prevent the frosting from spoiling, because you are using cream cheese frosting (yes, even though it's dairy-free!)
  • Before serving the cupcakes, let them come to room temperature for the best taste!
  • You can store the finished cupcakes in the fridge for up to 1 week. You can freeze unfrosted cupcakes for up to 6 months. Thaw them in the fridge and then frost and decorate as the recipe suggests.

Great For Any Occasion

They're perfect for any holiday or celebration that calls for a delicious cupcake recipe! Valentine's Day always comes to mind when we think about red and pink, but don't let that stop you from making them any time of year too! You'll love them no matter what since they're:

  • Gluten-Free
  • Vegan
  • Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
  • Low in Sugar or Sugar-Free
  • Kid-Friendly
  • Quick and Easy

single gluten-free red velvet cupcakes with bite taken out

Print

Gluten-Free Red Velvet Cupcakes (Vegan, Allergy-Free)

single gluten-free red velvet cupcakes with bite taken out
Print Recipe

★★★★★

5 from 4 reviews

These rich and moist Gluten-Free Red Velvet Cupcakes are vegan, allergy-free, and topped with a homemade dairy-free cream cheese frosting! These naturally-dyed, soft and tender cupcakes have a perfect balance of sweetness and tang with mild notes of cocoa and vanilla. This simple recipe is so easy and quick, it's baked in just 15 minutes!

  • Author: Rebecca Pytell
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 9-10 Cupcakes 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

Red Velvet Cupcakes:

  • 1 ½ Cups + 1 TB Gluten-Free Baking Flour
  • 1 Cup Granulated Sweetener (or preferred granulated sugar)
  • ¼ Cup Unsweetened Cocoa Powder
  • ½ Tsp Baking Powder
  • ¼ Tsp Baking Soda
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 1 Cup Unsweetened Non-Dairy Milk
  • 1 TB White Vinegar
  • ¼ Cup Neutral Oil
  • 2 Tsp Red Food Dye
  • ¾ Tsp Pure Madagascar Bourbon Vanilla Extract

Cream Cheese Frosting:

  • 8 oz Plain Vegan/Allergy-Free Cream Cheese (softened)
  • 1 Stick Vegan/Allergy-Free Butter (softened)
  • 4 Cups Powdered Sweetener (or preferred powdered sugar)
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • Red Sparkling Sugar (optional, to top)

Instructions

To Make The Cupcakes:

  1. Preheat the oven to 350°F.
  2. In a small bowl, mix together the milk and vinegar to make your buttermilk and set it aside.
  3. Prepare your egg replacer according to package directions and set it aside to gel.
  4. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and sweetener.
  5. Add in ¾ cup of buttermilk, the vegan egg, vanilla, oil, and red food dye. Mix together to form a smooth, slightly thick cupcake batter.
  6. Line or grease a standard cupcake pan for 10 cupcakes. Add about 3 tablespoons of the cupcake batter to each mold (about ¾ of the way full).
  7. Bake the cupcakes in the oven for 15-17 minutes, until a toothpick comes mostly clean when inserted in the middle of a cupcake.
  8. Remove from the oven and allow the cupcakes to cool slightly before popping them out of the pan and transferring them to a wire rack to cool completely before frosting.

To Make The Frosting & Decorate:

  1. Combine the softened cream cheese, cubed stick of butter, vanilla, and powdered sweetener in a bowl and cream them together using a hand mixer or stand mixer.
  2. Chill the frosting until ready to use. When you are ready to frost the cooled cupcakes, add the finished frosting to a pastry decorator or pastry bag to frost the cupcakes to your liking.
  3. While the frosting is still wet, top the frosted cupcakes with red sparkling sugar or sprinkles if desired.

Notes

  • In place of gluten-free baking flour, you can use gluten-free all-purpose flour, but remove two tablespoons from the amount stated in the recipe and replace the 2 tablespoons with arrowroot starch or cornstarch.
  • Depending on the brand of flour, you may or may not need that extra tablespoon of flour. You can also add more than the ¾ cup of buttermilk. The batter should be thick but not too thick.
  • You can make this homemade vanilla frosting in lieu of cream cheese frosting.
  • Store unfrosted and cooled cupcakes in an airtight container at room temperature until ready to frost. Once frosted, store in the fridge for up to 1 week.

Nutrition

  • Serving Size: 1 Cupcake

Keywords: vegan red velvet cupcakes, gluten-free red velvet cupcakes, vegan cream cheese frosting

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

three frosted vegan gluten-free red velvet cupcakes

Ready to bake up a batch? Go turn that oven on or give this recipe a pin for later and let me know when you've tried them!

Check out more other yummy allergy-free cupcake recipes:

  • Funfetti Cupcakes
  • Coconut Cupcakes
  • Classic Chocolate Cupcakes
  • Classic Vanilla Cupcakes
  • Homemade Hostess Cupcakes

So tell me:

+ Have you ever had red velvet?

———————————————-

Stay connected:
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Twitter: @RebeccaGF666
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Reader Interactions

Comments

  1. Alesia

    February 04, 2022 at 7:51 am

    This recipe looks amazing! My fiancé has PKU, a condition because of which he has a very low-protein diet. Do you happen to know if carob powder would work instead of cocoa powder? I have a feeling it would affect the flavor notes differently… do you think I could try it?

    Reply
    • Rebecca Pytell

      February 04, 2022 at 8:46 am

      Obviously, it would change the flavor but you would know that if you regularly swap carob for cocoa.

      Reply
  2. Krystina

    December 02, 2021 at 1:34 pm

    These look awesome! YUM! Question - Do you think I can turn this into regular cake? I was thinking of doubling the recipe and splitting between round cake pans, and just watching them close to figure out timing. Thoughts? Thank you!! Kiddo requested Red Velvet cake for his birthday - GF and Vegan here.

    Reply
    • Rebecca Pytell

      December 02, 2021 at 5:04 pm

      It doesn't differ from any cupcake recipe. If you know the standard cake conversions, go ahead and let us know.

      Reply
  3. Janet

    February 04, 2021 at 3:07 pm

    I can't wait to make these the next time my daughter and son-in-law come to visit. My daughter is gluten-free which always makes baking fun, and my son-in-law's favorite cake is red velvet so these are perfect. Plus, the frosting is milk-free so my husband doesn't have to eat one without frosting.

    Reply
    • Rebecca Pytell

      February 04, 2021 at 4:27 pm

      I think these will be a staple in your family then!

      Reply
  4. Donna

    February 04, 2021 at 11:11 am

    You always photograph your recipes and food so well that it is like wanting to take a bite out of the screen. These look so yummy of course. Pinned.

    ★★★★★

    Reply
    • Rebecca Pytell

      February 04, 2021 at 11:51 am

      Bake up a batch asap!

      Reply
  5. Beverly

    February 03, 2021 at 9:44 pm

    Rebecca,
    OMG, I just want to take a bite out of one of those cupcakes. My sister is gluten free so I can make them for her and me of course.

    Reply
    • Rebecca Pytell

      February 04, 2021 at 7:15 am

      No one can pass up a red velvet cupcake!

      Reply
  6. Michele Morin

    January 31, 2021 at 6:07 pm

    It’s been ages since I made a red velvet cake!

    Reply
    • Rebecca Pytell

      February 01, 2021 at 7:20 am

      Great!

      Reply
  7. Bethany

    January 31, 2021 at 5:58 am

    I love red velvet! It messes with my mind! I will definitely have to try making these!

    Reply
    • Rebecca Pytell

      January 31, 2021 at 6:34 am

      Hahaha! Hope you enjoy 😉

      Reply
  8. Adrienne

    January 30, 2021 at 4:09 pm

    These look so yummy! I love the different photos and great step-by-step directions. Best part of your recipe is that not only is it gluten free (my family of six are all gluten free) it is also dairy free (two of my boys are also off of dairy). Such great news for me! My boys will love taste testing these.

    Reply
    • Rebecca Pytell

      January 30, 2021 at 4:18 pm

      Always, gluten-free and allergen-free here. Enjoy!

      Reply
  9. Create With Joy

    January 30, 2021 at 2:47 pm

    Mouthwatering and beautiful - thanks for sharing - delighted to feature you at Inspire Me Monday #472 at Create With Joy, Rebecca! 🙂

    Reply
  10. Marissa

    January 28, 2021 at 12:09 pm

    Love red velvet! Especially for Valentine's day coming up!

    Reply
    • Rebecca Pytell

      January 28, 2021 at 4:38 pm

      Mmhm, I think it's a must!

      Reply
  11. Phuong Mai

    January 28, 2021 at 10:46 am

    Love the recipe! Very good looking and healthy too! I love seeing how we all are paying attention to what we eat, not only for the taste but also for our health. Thank you for sharing this, really helpful!

    Reply
    • Rebecca Pytell

      January 28, 2021 at 4:37 pm

      Not really healthy, haha! But enjoy nonetheless!

      Reply
  12. Jennifer

    January 27, 2021 at 2:04 pm

    I needed this in my life!!! Thank you so much for sharing such an amazing recipe!

    ★★★★★

    Reply
    • Rebecca Pytell

      January 27, 2021 at 2:07 pm

      Yay! Glad to share the cupcake love!

      Reply
  13. Stephanie

    January 26, 2021 at 9:47 am

    Red velvet ANYTHING has always been one of my favorite treats! I love red velvet cupcakes, but I haven't had them in ages. You're giving me some serious cravings. I may need to make these soon!

    Reply
    • Rebecca Pytell

      January 26, 2021 at 2:11 pm

      Treat yourself this Valentine's Day!

      Reply
  14. June

    January 25, 2021 at 8:52 pm

    Rebecca, these look delicious! Do you know if a flax egg will work?

    Thank you.

    ★★★★★

    Reply
    • Rebecca Pytell

      January 26, 2021 at 6:56 am

      I may, but I don't feel they provide enough stability for baking cakes, bread cupcakes, etc. If you give it a try, please use 1 tablespoon of milled flax and 2 tablespoons of water (people do not make their flax eggs correctly!)

      Reply
  15. Kelly Diane

    January 25, 2021 at 1:48 pm

    Red Velvet is my favourite cupcake. These look absolutely delicious. Thank you for sharing the recipe, I'll definitely be giving it a try myself.

    ★★★★★

    Reply
    • Rebecca Pytell

      January 25, 2021 at 5:21 pm

      Red Velvet is a new favorite here! I can see why it's a fave!

      Reply
    • Katie Clark

      January 27, 2021 at 7:48 am

      Newly gluten-free. Sure looks delicious. Looking forward to trying these. I will need to alter the frosting because I'm dairy free also.

      Reply
      • Rebecca Pytell

        January 27, 2021 at 12:15 pm

        This is vegan...what are you talking about?

        Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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https://strengthandsunshine.com/gluten-free-snickerdoodles-vegan-allergy-free/
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#snickerdoodlecookies #snickerdoodles #snickerdoodle #homemadecookies #christmascookies #christmasbaking #egglesscookies #glutenfree #vegan #dairyfree #eggfree #soyfree #nutfree #allergyfree #celiac #foodallergies #feedfeed #thebakefeed #glutenfreelife #foodallergymom #glutenfreecookies #veganbaking #vegandessert #glutenfreedessert #chewycookies #glutenfreebaking #glutenfreeliving #celiacdisease #cookiestagram #vegancookies
Soft, chewy, rich, and smokey-sweet MOLASSES COOKI Soft, chewy, rich, and smokey-sweet MOLASSES COOKIES! 😱🍪✌️
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Gluten-Free Soft Molasses Cookies (Vegan, Allergy-Free) 😋🍪
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These Old-Fashioned Chewy Christmas Cookies are:👇
Gluten-Free ❤️
Allergy-Free 🧡
Vegan 💛
Low-Sugar 💚
Kid-Approved 💙
Easy, Quick, Simple Recipe & Ingredients 💜
Make-Ahead + Freezer-Friendly 💖
Christmas & Holiday Cookie Platter Staple 💗
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Soft and chewy with the rich and deep flavor of molasses, perfectly spiced, subtly sweet, with that hint of sparkly sugar crunch on the outside edges! Warm from the oven, these classic cookies are a cozy nostalgic bite of yum! With @kingarthurbaking GF flour, baking soda, a pinch of @simplyorganicfoods ginger, cinnamon, and cloves, some @countrycrock vegan butter, a splash of @watkins.1868 vanilla, brown sugar @swervesweetie and granulated, and of course @wholesomesweet molasses! 🎄🍪🎅
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Click the link in my bio @rebeccagf666 for the full recipe on the blog! 👆👆
https://strengthandsunshine.com/gluten-free-molasses-cookies-vegan/
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#molassescookies #molasses #blackstrapmolasses #homemadecookies #christmascookies #christmasbaking #egglesscookies #glutenfree #vegan #dairyfree #eggfree #soyfree #nutfree #allergyfree #celiac #foodallergies #feedfeed #thebakefeed #glutenfreelife #foodallergymom #glutenfreecookies #veganbaking #vegandessert #glutenfreedessert #chewycookies #glutenfreebaking #glutenfreeliving #celiacdisease #cookiestagram #vegancookies
Tart, Tangy, and Sweet! 😘✌️ * Gluten-Free C Tart, Tangy, and Sweet! 😘✌️
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Gluten-Free Cranberry Orange Muffins (Vegan, Allergy-Free) 😍🤤🍊🫐🧁
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These Cozy Christmas Cranberry Muffins are:👇
Gluten-Free ❤️
Allergy-Free 🧡
Vegan 💛
Kid-Approved 💚
Naturally Sweet 💙
Simple, Easy, & Quick 💜
Perfect Christmas Breakfast, Brunch, Snack, or Dessert 💖
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Bursting with pops of fresh @oceansprayinc cranberries and freshly squeezed orange juice (and zest), these soft and fluffy bakery-style muffins are made with @kingarthurbaking flour, applesauce, @so_delicious yogurt, and @swervesweetie. Topped with a simple glaze to make them extra special...they’re a bright and jolly Christmas bite to fuel your present opening! 😍🥰😋
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CLICK the LINK in my BIO @rebeccagf666 for the FULL RECIPE on the BLOG! 👆👆
https://strengthandsunshine.com/gluten-free-cranberry-orange-muffins-vegan/
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#muffins #cranberryorange #bakingfromscratch #cranberryorangemuffins #holidaybaking #veganbrunch #glutenfree #vegan #dairyfree #eggfree #soyfree #nutfree #allergyfree #celiac #foodallergies #feedfeed #thebakefeed #christmasbreakfast #glutenfreelife #cranberries #foodallergymom #glutenfreemuffins #veganbaking #veganbreakfast #glutenfreebreakfast #glutenfreefood #glutenfreebaking #glutenfreeliving #celiacdisease #veganmuffins