Main content

Red Velvet Cupcakes

Enjoy these delicious and gluten-free vegan cupcakes!


  • Cupcakes

  • Cream cheese icing


  • 1.

    Preheat oven to 180 C.

  • 2.

    Line a 12 hole muffin/cupcake tray with cupcake liners.

  • 3.

    Sift together in a large bowl the flour, sugar, soda bicarb, xantham gum, cocoa and salt. In a separate bowl, mix together the milk, oil, vinegar, vanilla and add to the dry ingredients, mixing well until smooth.

  • 4.

    Add red food colouring and mix again until all combined.

  • 5.

    Fill cupcake liners 2/3 full and bake in the oven for about 15 minutes, until risen and firm to touch.

  • 6.

    Cool in tray for 10 minutes then turn onto a wire rack to cool completely.

  • 7.

    Decorate with cream cheese icing and sprinkle with shredded coconut.

  • Cream cheese icing:

  • 1.

    Mix ingredients together until combined.


Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Red Velvet Cupcakes.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 4 ratings
Please login to comment
Posted by Report
i tried it;s not even nice i hate it
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine