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Wheat and Gluten Free Red Velvet Cupcakes

Updated on December 28, 2013
Lizam1 profile image

Liza is a passionate self taught creative vegetarian, vegan & gluten free cook/baker. A wine enthusiast, watercolour artist & optimist.

what and gluten free red velvet cupcakes
what and gluten free red velvet cupcakes | Source

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5 stars from 1 rating of Wheat and Gluten Free Red Velvet Cupcakes

Wheat and Gluten Free Red Velvet Cupcakes.

Learning to bake without wheat and gluten can be tricky. Sometimes the textures or after taste is just not right and disappoints.

The recipe for these red velvet cupcakes is truly delicious.

However -if you like to "lick the bowl: be warned that although the mixture tastes perfect after it is cooked, pre-cooked there is a slight after taste.

Red Velvet Cup Cakes

Red Velvet Cupcakes - wheat and gluten free - with cream cheese icing
Red Velvet Cupcakes - wheat and gluten free - with cream cheese icing | Source

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: 24



Line with papers or grease cupcake pans

Combine flour mixture, cocoa powder, xantham or guar gum, salt, baking soda and powder in a medium bowl and mix well

Beat sugar and butter until fluffy (about 5 minutes with an electric mixer). Beat in eggs one at a time. Mix in Vanilla, food colour , sour cream and buttermilk

On a low speed gradually add the flour mixture and then beat on high speed for about 1 minute.Spoon batter into cupcake papers or greased pans to about 2/3 full.

Bake in centre of oven for 25 minutes until cakes are ready. Test with a toothpick inserted into a couple of the cakes. After about a minute remove cakes to a wire rack to cool.


2 ¼ cups all-purpose gluten free flour mix (see page

½ cup unsweetened cocoa powder

2 tsp xantham gum

1 ½ tsp baking powder

1 ½ tsp baking soda

½ tsp salt

1 cup butter (soft at room temperature)

2 ¼ cups white sugar

4 eggs

1 cup sour cream

½ cup buttermilk

½ tsp red gel colouring or 1 x 1oz bottle red food colouring (optional)

2 tsp vanilla

Cream Cheese Icing

  • 8oz (1 cup) cream cheese, softened
  • ¼ cup of butter or margarine, softened
  • 2 tbsp of sour cream
  • 1tsp vanilla
  • 16 oz (2 cups) icing sugar


  • Beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy.
  • Gradually beat in the icing sugar, continue beating until smooth.

© 2013 Lizam1


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    • Lizam1 profile imageAUTHOR


      2 years ago from Scotland

      Nadine thanks for finding me. I hope you enjoy the baking

    • Nadine May profile image

      Nadine May 

      2 years ago from Cape Town, Western Cape, South Africa

      Thanks for this post, especially around these times neared Christmas. I found you on aa lite comment section where I learned that you are also a Zazzle designer.

    • profile image


      3 years ago

      OMG I'm so excited to see your rvieew!!!! I got diagnosed with Celiac about 4 moths ago and I've been having a very hard time following my new diet, especially since I love to bake. A couple of days ago I saw this product on a gluten free website and I was debating on trying it. My husband found a couple of stores in my area that carries them and now I'm really excited to try them out. We are going to the store tomorrow!!!

    • Lizam1 profile imageAUTHOR


      4 years ago from Scotland

      Thanks teaches. Red velvet seems to have become very popular and they are very delicious. Glad you liked the photo.

    • Lizam1 profile imageAUTHOR


      4 years ago from Scotland

      So you could substitute the dairy for no-dairy. If you go to your local health store they will have products. I do bake for a dairy free friend too.

    • teaches12345 profile image

      Dianna Mendez 

      4 years ago

      Oh my, the opening photo pulled me in! What a wonderful recipe idea. My hubby loves red velvet ever since we lived in the southern states. Thanks for sharing!

    • tirelesstraveler profile image

      Judy Specht 

      4 years ago from California

      Looks tasty, but I have to be dairy free as well as gluten.

    • Lizam1 profile imageAUTHOR


      4 years ago from Scotland

      Thanks Blossom - hope you enjoy them. happy New Year to you.

    • BlossomSB profile image

      Bronwen Scott-Branagan 

      4 years ago from Victoria, Australia

      This looks good. I've printed it off and will try it soon. Thank you.


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