Then add in your wet ingredients, ONLY ¾ cup of the buttermilk, vegan egg, vanilla, oil, and finally your red food dye.

In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and sweetener.

Allow both of these to sit for 5 to 10 minutes while you prep the rest of your batter. Separately, mix together your vegan egg replacer. In a small bowl, mix together the milk and vinegar to make your buttermilk.While you prep the cupcakes batter, preheat the oven to 350☏.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 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!Ĭream cheese frosting! Using a cream cheese frosting is just another essential component to the red velvet flavor complex.Vanilla Extract + Sweetener: This is where the sweet undertones of vanilla come in to round out that mild cocoa and buttermilk!.

I ended up using 2 teaspoons of Watkins red dye. Depending on the brand you use, the strength of the color will vary. Natural Red Dye: The most important ingredient! You can use your favorite brand of food dye, I recommend Watkins or Supernatural.If it doesn't fully curdle, don't worry, it will still be fine to use in the cupcakes. You're going to mix the two together and allow it to sit for at least 10 minutes to 'curdle'. Homemade Vegan Buttermilk: You're going to need an unsweetened plain non-dairy milk PLUS white vinegar.Some people even like to use less cocoa, but for the amount of batter this recipe yields, I found that ¼ cup worked best! Remember, they're not 'chocolate' and you don't want the cocoa to overpower the other flavor notes. Unsweetened Cocoa Powder: You're only going to use ¼ cup of cocoa for these cupcakes.The baking soda gets activated by the white vinegar in the buttermilk you'll be adding in! Add in some baking powder and baking soda to help your cupcakes rise. 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.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? 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! This simple recipe is so easy and quick, it's baked in just 15 minutes! 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.

Gluten red velvet cake