These gluten-free and vegan red velvet cupcakes are moist, delicious and best of all relatively healthy! I sought out to make a gluten-free red velvet cupcake that replicates the taste of “Nothing Bundt Cakes” red velvet and this one comes pretty close!
Red velvet is my go-to favorite birthday dessert since I was a kid. My mom used to make the frosting with two sticks of butter, which honestly was amazing. These red velvet cupcakes are not only amazing, but also healthier! You won’t miss all the sugar and unhealthy fat. Best of all, these are a super easy dessert to bring to an event. I also discovered they store great in the freezer.
These cupcakes have a short ingredient list so are quick and easy. Always use the best quality ingredients for the best results. I’ve included links to the brands I use below in case you prefer to easy to your doorstep from Amazon Grocery.
- Coconut Oil – Nutiva
- Apple Cider Vinegar – 365 by Whole Foods Market
- Almond Milk – Blue Diamond
- Gluten-Free Flour – King Arthur Flour
- Cocoa Powder – 365 by Whole Foods
- Coconut Milk – 365 by Whole Foods
- Vegan Cream Cheese (Tofutti)
- Beetroot Powder – Cherie Sweet Heart
- Vegan Red Food Coloring – 365 by Whole Foods
Now, let’s talk tips.
For a lighter whipped frosting, use the frosting in this recipe. If you love more of a traditional cream cheese frosting, try the frosting recipe in my gluten-free pumpkin bars recipe.
These GF and vegan cupcakes are even better than the un-healthy version made with white flour and butter. In fact, my parents couldn’t tell they were gluten-free or vegan when I brought them to dinner last Friday! I also didn’t tell them the frosting was made with vegan cream cheese.
I always say, why wouldn’t you try a healthier option if it tastes as good or better? My GF version of red velvet cupcakes is one of the recipes I get asked for the most from family and friends. Now that it’s GF and vegan, I’m excited to share it with you!
The Best Gluten-Free + Vegan Red Velvet Cupcakes
These gluten-free and vegan red velvet cupcakes are moist, delicious and relatively healthy!
Ingredients
Cupcakes
- ⅓ cup coconut oil
- 1 tsp apple cider vinegar (mix with almond milk first)
- ⅔ cup almond milk or coconut milk
- 1 tsp vanilla
- 1 cup gluten-free flour
- ¾ cup organic sugar
- 2 tbsp cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 tst beetroot powder (or 2 tsp vegan red food coloring)
Cream Cheese Frosting
- 1 can coconut milk (full fat) (Chilled overnight or at least 6 hours)
- 1 tsp vanilla
- 6-8 tbsp powdered sugar
- ½ cup vegan cream cheese
Instructions
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Preheat oven to 350 degrees F and line a cupcake pan with cupcake liners. I used the tin foil liners with two linings and sprayed them also with coconut oil spray.
CUPCAKES
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Combine all the dry ingredients in a medium-size mixing bowl and set aside.
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Mix the almond milk and apple cider vinegar and set aside for 5-10 minutes.
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Add the coconut oil and vanilla extract to a separate bowl, then add the almond milk/apple cider vinegar mixture to this and whisk lightly.
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Pour the wet ingredients over the dry and mix until combined. Add the beetroot powder or vegan food coloring and mixed until combined.
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Fill cupcake liners ¾ full and bake 16-19 minutes or until toothpick comes out clean.
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Once done, remove from oven and let fully cool before frosting.
CREAM CHEESE FROSTING
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Remove the can of coconut milk from the fridge. Open and separate the cream from the liquid. Add the cream to the bowl.
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Add cream cheese and mix until combined.
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Add pure vanilla extract and powdered sugar and whip with a mixer until smooth. Add additional powdered sugar until desired consistency.
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Pipe frosting on cupcakes using piping bag or larger size ziploc bag with corner cut off.
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Sprinkle with red granulated sugar to finish with flair!
