Coeliac Sanctuary

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Red Velvet Cupcakes

Red velvet cake is one of those cakes that has grown so much is popularity, a light chocolate sponge with a distinctive red colouring topped with a fluffy cream cheese frosting. It's not something you see gluten free a lot let alone dairy free which we have done with the help of some vegan cream cheese.

Added 14th February 2015
Recipe by Alison Wheatley

This recipe is...

  • Dairy Free Dairy Free
  • Low Fat Low Fat
  • Vegetarian Vegetarian


For the Cake
100ml soya milk
1/2tbsp cider vinegar
180g gluten free plain flour
1/2tsp gluten free baking powder
150g caster sugar
1/2tsp salt
2 eggs
70ml sunflower oil
1/2tbsp red gel food colouring
1 tbsp vanilla extract

For the Topping
220g soya cream cheese (we used Sheese)
100g icing sugar
80g dairy free spread
1/2tsp vanilla extract
  • Preparation Time: 15 Mins
  • Cooking Time: 20 Mins
  • This recipe makes 22 cakes

This recipe is free from...

Tree Nuts


1. Place the soya milk and vinegar in a jug and leave to stand for 5 mins.

2. Meanwhile in a bowl mix together the flour, baking powder, sugar and salt.

3. In a large bowl whisk the 2 eggs for a couple of minutes until thick and creamy, add in the soya milk mixture, oil, food colouring and vanilla and continue to whisk for another minute or two until well mixed.

4. With the whisk on, slowly pour in the dry ingredients, continue to whisk until well combined, the mix is fairly liquidy, don't expect it to be thick like normal cake batter.

5. Heat oven to gas mark 4, line cupcake tins with paper cases and 3/4 fill each one with the mix. Place the cakes in the oven for about 20 minute until springy.

6. While the cakes are cooking whisk together all the ingredients for the topping until thick and creamy, place in the fridge until cakes are cool enough to spread it on the top.

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