I made these delicious cupcakes for a bake sale at my children’s school in order to accommodate those with allergies. They were a hit and looked just as authentic as their counterpart, minus the red food coloring and using beet juice as a food dye instead. Enjoy!
Red Velvet Cupcakes (vegan, gluten-free, dairy-free, egg-free, soy-free, nut-free, peanut-free) by Rawevolution
- 2 cups all-purpose gluten-free flour (I use a homemade mix that is made of 1 cup sorghum or brown rice flour, 1 cup potato starch or tapioca starch, 1/2 cup gluten free millet or gluten free buckwheat flour, 1 tsp xanthan gum, and I will scoop out 2 cups from that mixture)
- 1 cup organic coconut milk (room temperature)
- 1 tblsp apple cider vinegar
- 1 cup coconut sugar
- 3 tblsp raw cacao powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Himalayan salt
- 1/3 cup coconut oil, melted
- 2 tblsp organic beet juice (the red color)
- 2 tsp organic vanilla extract
- 1 tblsp vanilla powder (I usually add extra vanilla extract)
- 2 tblsp flax seed meal
- Preheat oven to 350 degrees F.
- Mix the room temperature coconut milk with the apple cider vinegar in a bowl. Whisk it together and let it sit for 5 min.
- Add the dry ingredients to a large bowl (flour, flax seed meal, coconut sugar, baking powder, baking soda, salt, vanilla powder, raw cacao powder), and mix well.
- Add the beet juice and vanilla extract to the coconut milk/apple cider vinegar mixture and blend it gently together.
- Add the wet ingredients to the dry ingredients and stir in the melted coconut oil. Mix well.
- Add cupcake liners to a cupcake baking tray, and fill each liner 3/4 full.
- Bake for 20-22 min, depending on the size of your cupcakes. Test at 12-15 min. with a thin wooden bamboo stick
- Let the cupcakes cool off on a cooling tray
- Add your favorite allergy-free icing!