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

Gluten-Free Red Velvet Cupcakes (Vegan, Allergy-Free)
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These Gluten-Free Red Velvet Cupcakes are a deliciously rich and moist treat that will brighten any occasion. With a perfect balance of sweetness, cocoa notes, and a vibrant color, these cupcakes are topped with a creamy dairy-free frosting that makes them irresistible. Easy to whip up in just 10 minutes of prep and 15 minutes of baking, they are the ideal dessert for celebrations or an everyday snack. Plus, they’re free from common allergens, making them safe for many diets.

Ingredients

Scale
  • 1 1/2 Cups + 1 TB Gluten-Free Baking Flour
  • 1 Cup Granulated Sweetener
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 1 Cup Unsweetened Non-Dairy Milk
  • 1 TB White Vinegar
  • 1/4 Cup Neutral Oil
  • 2 Tsp Red Food Dye
  • 8 oz Plain Vegan/Allergy-Free Cream Cheese (softened)
  • 1 Stick Vegan/Allergy-Free Butter (softened)
  • 4 Cups Powdered Sweetener
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • Red Sparkling Sugar (optional, to top)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine gluten-free flour, sweetener, cocoa powder, baking powder, and baking soda.
  3. In another bowl, mix together the egg replacement, non-dairy milk, white vinegar, oil, food dye, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 15 minutes or until a toothpick comes out clean.
  6. While cooling, beat the vegan cream cheese and softened butter until creamy; gradually add powdered sweetener and vanilla until fluffy.
  7. Once cooled, frost each cupcake generously with the cream cheese frosting.

Nutrition

Find it online: https://lowcarbflavor.com/gluten-free-red-velvet-cupcakes-vegan-allergy-free/