Gluten-Free Vegan Red Velvet Cupcakes PT80M https://img2.recipesrun.com/201907/2019/1023/6a/a/563115/300x200x50.jpg 14 servings Ingredients: 1 tsp. pure vanilla extract 2 tsp. fresh lemon juice 2-4 tbsp. unsweetened almond or coconut milk 3 1/2 cups powdered sugar, sifted 1/4 cup organic non-hydrogenated shortening 1/2 cup vegan butter, softened 1/2 tsp. red gel food coloring* 1 1/2 tsp. pure vanilla extract 1/3 cup sunflower seed oil (or mild flavor oil) 1/4 cup brown sugar 3/4 cup cane sugar 1 tbsp. white vinegar 1/2 cup water 1/2 cup unsweetened almond or coconut milk 1/2 tsp. sea salt 1/2 tsp. baking soda 1 tsp. baking powder 2 tbsp. good quality cocoa powder 1 1/2 cups gluten free flour blend
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Gluten-Free Vegan Red Velvet Cupcakes

By Jennifer

14 Person
80 Minutes
0 Calories
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 best friend. Anyone and everyone will swoon over this most requested and soon-to-be most popular gluten-free and vegan cupcake recipe!

Ingredients

Dairy-Free Buttercream

  • 1 tsp. pure vanilla extract

  • 2 tsp. fresh lemon juice

  • 2-4 tbsp. unsweetened almond or coconut milk

  • 3 1/2 cups powdered sugar, sifted

  • 1/4 cup organic non-hydrogenated shortening

  • 1/2 cup vegan butter, softened

Red Velvet Cupcakes

  • 1/2 tsp. red gel food coloring*

  • 1 1/2 tsp. pure vanilla extract

  • 1/3 cup sunflower seed oil (or mild flavor oil)

  • 1/4 cup brown sugar

  • 3/4 cup cane sugar

  • 1 tbsp. white vinegar

  • 1/2 cup water

  • 1/2 cup unsweetened almond or coconut milk

  • 1/2 tsp. sea salt

  • 1/2 tsp. baking soda

  • 1 tsp. baking powder

  • 2 tbsp. good quality cocoa powder

  • 1 1/2 cups gluten free flour blend

Method

  • 01
    Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
  • 02
    In a large mixing bowl, stir together coconut milk, water, and vinegar. Allow sitting for 1 minute to curdle. Add sugar, oil, vanilla and gel food coloring. Slowly whisk in the flour mixture and beat until combined. Pour batter into prepared cupcake pan.
  • 03
    Bake cupcakes for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place on cooling rack and cool completely.
  • 04
    To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer.
  • 05
    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.
  • 06
    Continue to beat buttercream until light and fluffy. Place in a piping bag with large star tip and pipe onto cooled cupcakes. Best enjoyed within 1-2 days. *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!

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    Gluten-Free Vegan Red Velvet Cupcakes

    4.3

    ( By Jennifer )

    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 best friend. Anyone and everyone will swoon over this most requested and soon-to-be most popular gluten-free and vegan cupcake recipe!
    01 Information
    • Grade medium
    • Serving 14 servings
    • Prep Time 50 Mins
    • Cook Time 30 Mins
    • Total Time 80 Mins
    02 Ingredients
    Dairy-Free Buttercream
    1 tsp. pure vanilla extract
    2 tsp. fresh lemon juice
    2-4 tbsp. unsweetened almond or coconut milk
    3 1/2 cups powdered sugar, sifted
    1/4 cup organic non-hydrogenated shortening
    1/2 cup vegan butter, softened
    Red Velvet Cupcakes
    1/2 tsp. red gel food coloring*
    1 1/2 tsp. pure vanilla extract
    1/3 cup sunflower seed oil (or mild flavor oil)
    1/4 cup brown sugar
    3/4 cup cane sugar
    1 tbsp. white vinegar
    1/2 cup water
    1/2 cup unsweetened almond or coconut milk
    1/2 tsp. sea salt
    1/2 tsp. baking soda
    1 tsp. baking powder
    2 tbsp. good quality cocoa powder
    1 1/2 cups gluten free flour blend
    03 Method
    Step 1
    Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
    Step 2
    In a large mixing bowl, stir together coconut milk, water, and vinegar. Allow sitting for 1 minute to curdle. Add sugar, oil, vanilla and gel food coloring. Slowly whisk in the flour mixture and beat until combined. Pour batter into prepared cupcake pan.
    Step 3
    Bake cupcakes for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place on cooling rack and cool completely.
    Step 4
    To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer.
    Step 5
    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.
    Step 6
    Continue to beat buttercream until light and fluffy. Place in a piping bag with large star tip and pipe onto cooled cupcakes. Best enjoyed within 1-2 days. *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!
    04 Author
    Jennifer Jennifer
    104 Recipes

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