Wheat Free Vegan Red Velvet Cupcakes

Total time1 hr 17 min

Prep time25 min

Cook time22 min

4.7

(6)

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Ingredients

12 servings

For the cupcakes

2 tbsp ground flaxseed
6 tbsp water
1 cup dairy free milk
1 tbsp apple cider vinegar
1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup organic cane sugar
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup vegan butter, melted and cooled
2 tsp vanilla extract
2 tbsp red food coloring

For the frosting

8 oz vegan cream cheese, softened
¼ cup vegan butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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