Red Velvet Cupcakes with Airy Cream Cheese Frosting (Vegan, Gluten-Free, No Artificial Dyes)
The Leafy Cauldron
The Leafy Cauldron
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  • 1 1/4 cup all purpose gluten-free flour (Here is mine; brown rice flour leads to a smoother end product)
  • 1 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup puréed red beets (I used two small ones; boiled and peeled after)
  • 2 tablespoons non-dairy milk
  • 3 tablespoons non-dairy sour cream (or sub silken tofu)
  • 1 tablespoon high quality vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1/3 cup canola oil (sub any neutral oil)
  • 350 F. Prepare your cupcake tin with liners. In a large mixing bowl, whisk together the dry ingredients and set aside. In a blender or food processor, blend the beets until they are smooth. Add the non-dairy milk, non-dairy sour cream and blend again until smooth. Add the vanilla, vinegar and oil and blend until you have a smooth liquid. It’s going to be a fun colour. Add the liquid to the dry ingredients and beat until smooth. Scoop the batter into the prepared pan; one tablespoon for mini or two tablespoons for regular. Bake for ~20 minutes, until the tops spring back at your light touch. Cool on a baking rack.
  • 1/2 cup non-dairy cream cheese, softened (I like Tofutti)
  • 1/4 cup non-dairy margarine, softened
  • 1 teaspoon high quality vanilla extract
  • 3 1/2 cups confectioner’s sugar



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