One of the most requested recipes from readers: gluten free vegan red velvet cupcakes. I’ve had countless messages asking for this one, and I finally made a version that’s free of gluten, dairy and eggs while still delivering the classic red velvet flavor and tender crumb. If you’ve been waiting for a moist, slightly chocolatey cupcake that fits special diets without sacrificing taste, this recipe is for you.
I hadn’t attempted red velvet in ages, and I’m honestly surprised it took me this long. The results were worth the wait: deep red, tender cupcakes with just the right hint of cocoa. The dairy-free buttercream mimics the tang of cream cheese frosting by adding a touch of fresh lemon juice, giving it that signature zing. These cupcakes are perfect for celebrations, school parties, or simply as a thoughtful treat for someone special.
The recipe is straightforward and forgiving, and it produces consistent results—light, moist cupcakes with a gentle chocolate undertone and a creamy, mildly tangy frosting. Whether you’re new to gluten free and vegan baking or you already have a few favorites, this takes classic red velvet to an inclusive, crowd-pleasing level.
- Red velvet cupcakes
- 1 1/2 cups, plus 2 tablespoons Sarah’s gluten free flour blend
- 2 tablespoons good-quality cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened almond or coconut milk (dairy-free milk of choice)
- 1/2 cup water
- 1 tablespoon white vinegar
- 3/4 cup cane sugar
- 1/4 cup brown sugar
- 1/3 cup sunflower seed oil (or another mild-flavored oil)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon red gel food coloring* (or natural red coloring if preferred)
- Dairy-free buttercream
- 1/2 cup vegan butter, softened (such as a plant-based spread)
- 1/4 cup organic non-hydrogenated shortening
- 3 1/2 cups powdered sugar, sifted
- 2–4 tablespoons unsweetened almond or coconut milk, as needed
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F (175°C). Line cupcake pans with paper liners.
- Whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.
- In a large mixing bowl, combine the dairy-free milk, water and white vinegar. Let the mixture sit for about 1 minute so it thickens slightly (this acts like a vegan “buttermilk”).
- Add the cane sugar, brown sugar, oil, vanilla and red gel food coloring to the milk mixture. Stir to combine, then gradually whisk in the dry ingredients until just combined. Do not overmix; a few small lumps are fine.
- Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove the cupcakes from the oven and transfer to a cooling rack. Allow them to cool completely before frosting to prevent the buttercream from melting.
- To make the dairy-free buttercream, beat the softened vegan butter and shortening together in the bowl of a stand mixer (or with a handheld mixer) for 1 minute until smooth.
- Add the sifted powdered sugar, 2–3 tablespoons dairy-free milk, fresh lemon juice and vanilla extract. Beat for 2 minutes, adding an extra tablespoon of milk if needed, until the frosting is light and fluffy. Taste and adjust lemon or vanilla if desired.
- Transfer the buttercream to a piping bag fitted with a large star tip and pipe swirls onto the cooled cupcakes, or spread the frosting with a knife for a more rustic look.
- For best texture and flavor, enjoy within 1–2 days. Store loosely covered at room temperature or refrigerated in a single layer; bring to room temperature before serving if chilled.