Gluten and Dairy Free Red Velvet Cupcakes

serves / makes 12 cupcakes
20 prep time
20 mins cooking time


Everyone loves a cupcake and red velvet cupcakes have to be up there among the best. I’ve had a go at making a version that is gluten and dairy free. You can also make this recipe as a two layer 6″ cake by splitting the mix between 2 cake tins, baking for 25 minutes and sandwiching the cakes together with the frosting.




For the cupcakes:

For the frosting:



  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar
  3. Stir in the egg and then beat until well combined
  4. Add in the food colouring gel and cocoa powder
  5. Combine the lemon juice and milk and pour into the cake mix
  6. Add in the flour, xanthan gum, vanilla, baking powder and vinegar
  7. Beat until light and fluffy, adjust the colouring if you aren’t happy with the red shade
  8. Line a muffin tin with 12 paper cases
  9. Split the cake mix between the 12 muffin cases
  10. Bake in the centre of the oven for 20 minutes
  11. Remove from the oven and allow to cool completely before topping
  12. To make the frosting beat the butter and icing sugar together until light and fluffy
  13. Place in a piping bag and generously pipe onto your cupcakes