Gluten-Free Red Velvet Cupcakes
This post may contain affiliate links. Please read our disclosure policy.
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
gluten-free red velvet cupcakes

Red Velvet Cupcakes are enjoyed by many. With its bright red color topped off with cream cheese frosting. Giving us that Valentine’s Day feels to it these cupcakes are made with plant-based coloring!

Lucky for you, we made gluten and dairy-free red velvet cupcake with white chocolate cream cheese frosting. The perfect touch of cacao and subtle sweetness from white chocolate. Yum!

matcha and red velvet cupcakes

What is Red Velvet?

red velvet cupcakes

Is red velvet a chocolate cake or a vanilla cake? It is actually a bit of both! Chocolate cakes are known to be made with pure chocolate or cacao powder making them a more rich and moist cake. While red velvet is a vanilla cake with some cacao powder added for its subtle chocolate flavor. Red Velvet is a soft and crumbly type cake. 

Fun Fact:  When using cacao or cocoa powder with vinegar or buttermilk there is a chemical reaction that changes the pH giving it that red-tinted color. Whoa!


Where Can I Find Natural Food Coloring?

What if you don’t get the bright scarlet-red color you know red velvet for? Not a problem! We found a vegan and all-natural food coloring by Supernatural! There are no artificial dyes, soy, palm oil, and is gluten-free! You still get that vibrant color without all the chemicals and additives. Yes!

food coloring by supernatural

Difference Between Cacao and Cocoa Powder

cocoa and cacao powder

According to Healthline, “Some experts use “cacao” for the pods, beans and ground-up contents of the beans, reserving “cocoa” for the powder left after pressing the fat out of the ground beans (1). Makers of raw (unroasted) or less processed cacao bean products often use the word cacao rather than cocoa, which may imply that they’re more natural products.”


  1. Fermentation: The beans (with some sticky pulp still clinging on) are put into bins and covered for a few days so microbes that feed on the pulp can ferment the beans. This starts to develop the distinctive chocolate flavor and aroma.
  2. Drying: The fermented beans are dried for several days. Once dry, they may be sorted and sold to chocolate makers.
  3. Roasting: The dried beans are roasted unless a raw product is desired. Roasting more fully develops the chocolate flavor and gives them some sweetness.
  4. Crushing: The beans are crushed and separated from their outer hulls, resulting in broken cacao pieces called nibs.
  5. Grinding: Nibs are ground, producing a non-alcoholic liquor. Now it’s ready to be made into chocolate products.

How To Make Red Velvet Cupcakes With Cream Cheese Frosting

Tools used: Counter Oven, Stand Mixer (optional), Medium Mixing Bowl, Measuring Cups & Spoons, 12-Cup Muffin Pan, Whisk, Cupcake Liners, Mesh Strainer, Piping Bag & Tips, Cooling Rack

Servings: 12 | Course: Breads, Side Dish | Cuisine: American


Red Velvet Cupcake

Cupcake Frosting

Prep: 15 minutes | Cook Time: 20 minutes

gluten-free red velvet cupcakes

Time needed: 35 minutes.


  1. Preheat the oven to 350°F and line your 12 cup muffin pan with cupcake liners and set it aside.

    cupcake pan lined

  2. Sift your dry ingredients.
    (gluten-free all-purpose flour, cacao powder, baking soda, arrowroot starch, salt)

    sifted cacao and flour in stand mixer

  3. Separate your yolk and egg whites. In your stand mixer, whip the egg white until you reach a stiff peak. Set the whipped egg whites aside in another bowl.

    stiff peak egg white

  4. Back in your stand mixer, add in your ghee. Whipped the ghee until it is creamy for about 1-2 minutes at medium-high speed. Then, add the sugar and whip it together with the ghee for another 1-2 minutes.

    beat ghee in stand mixer

  5. Once your ghee and sugar are incorporated, add in your egg yolks. Mix for about 1-2 minutes at medium speed.

    mixing eggs yolk and sugar with butter

  6. Take your Supernatural Red Food Coloring and add it into your sugar ghee egg mixture.

    add natural food coloring in mix

  7. Once the coloring is fully incorporated, add in your dry ingredients.

    red velvet wet mix with dry ingredients

  8. Now, add the oat milk (or milk of choice). Mix everything for about 1-2 minutes at medium speed.

    red velvet cupcakes mixed

  9. In your cupcake/muffin tins, line them with cupcake liners. With a cookie scoop or spoon, fill your cupcake liners in your pan.

    cupcake batter in muffin pan

  10. Now bake the cupcakes at 350°F for 17 to 20 minutes. You will know that it is done when the toothpick comes out clean.

    baking cupccakes in oven

  11. In your clean mixing bowl, whip your cream cheese at medium-high speed until it is creamy for about 2 minutes. Then add in your ghee to the cream cheese and let that whip for about 2 minutes until creamy. While that is mixing, melt your white chocolate chips with some coconut oil that will be added into the cream cheese. Lastly, mix the powdered sugar.

    white chocolate cream cheese frosting

  12. Transfer your white chocolate cream cheese into a piping bag with a plain tip #808.

    piping frosting to cupcake

  13. Start piping the cream cheese frosting onto your cooled cupcakes. Then, garnish with a bit of matcha powder.

    frosted cupcakes

Did you make this recipe or diy?

Tag @Madeguiltfree on Instagram #madeguiltfree!


Leave a Reply

Your email address will not be published. Required fields are marked *

MGF Top Health Aid Drinks Ebook

Looking for more guilt free recipes?

Subscribe now and we’ll send you an email with our guilt free recipes AND our FREE ebook!