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Red Velvet Cupcakes

Enjoy these delicious and gluten-free vegan cupcakes!


  • Cupcakes

  • 150g gluten-free plain flour (or regular plain flour)

  • ½ teaspoon xantham gum (omit if using regular plain flour)

  • 150g caster sugar

  • 50g cocoa powder

  • 1/4 tsp salt

  • 1 tsp soda bicarbonate

  • 225ml rice or soy milk

  • 50ml vegetable oil

  • 1 tbs white vinegar

  • 1 tbs vanilla extract

  • 4-5 drops of red food colouring

  • ¼ cup shredded coconut

  • Cream cheese icing

  • 250g light cream cheese (or dairy free cream cheese, use Tofutti)

  • 2 cups sifted icing sugar

  • 1 tsp vanilla extract

  • 1 tsp lemon juice


  • 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

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1 comment • 4 ratings
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Posted by Report
i tried it;s not even nice i hate it