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

single gluten-free red velvet cupcakes with bite taken out

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!



Red Velvet Cupcakes:

Cream Cheese Frosting:


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 3/4 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 3/4 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.


  • 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 3/4 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.


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