Recipe: Gluten Free Red Velvet Cupcakes

Gluten Free Red Velvet Cupcakes

Happy Halloween!

This is the final recipe for Halloween. I previously posted a recipe for popcorn balls, caramel apples and am pleased to share a recipe for Red Velvet Cupcakes.

It is not my recipe, but it is one that I successfully made from Elana Amsterdam’s new cookbook “GLUTEN-FREE CUPCAKES”.

I have tried red velvet cupcakes before and have found that the amount of red food coloring required for the recipe really upsets my stomach. I try to eat as naturally as possible and the thought of making a homemade goodie and then using a lot of red food coloring is not appetizing for me.

Even Elana’s recipe required red dye, although she asks us to use a natural red dye. It is something I have not been able to find, but was pleased to find red beet powder at Community Foods and thought, why not use that?

Gluten Free Red Velvet Cupcakes

It worked out fabulous in the cupcakes and I even added it to the cream cheese icing I made.

I am excited to try more of her cupcake recipes using coconut flour and also found that the recipes make 8-10 cupcakes. I am not feeding a lot of people in my house anymore, so am thrilled to find smaller amount recipes.

Recipe: Gluten Free Red Velvet Cupcakes

½ cup coconut flour
2 Tbsp unsweetened cocoa powder (I like to use Bernard Callebeaut)
¼ tsp salt
¼ tsp baking soda
4 large eggs
2 Tbsp grapeseed oil
½ cup agave nectar
1 Tbsp red food coloring (I used red beet powder)

Preheat oven to 350 degrees.
Line 8-9 muffin cups with paper liners.

In a large bowl, combine the coconut flour, cocoa powder, salt and baking soda.

Gluten Free Red Velvet Cupcakes

In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar and food coloring.

Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

Gluten Free Red Velvet Cupcakes

Scoop batter into each prepared muffin cup.

Gluten Free Red Velvet Cupcakes

Bake for 18-22 minutes.

Gluten Free Red Velvet Cupcakes

Let cupcakes cool and then icing.

I made a cream cheese icing that I added 1 Tbsp of cocoa powder and 1 tbsp of red beet powder too.

Gluten Free Red Velvet Cupcakes

Gluten Free Red Velvet Cupcakes

9 comments add yours

  1. I really like the idea of using beets for colouring versus dyes.

  2. YUM!! I need to make these! I love the idea of using the beets…very creative! I would never think of that haha.


  3. Jamie
    Most recipes for red velvet cupcakes uses almost a whole bottle of red food coloring and that in itself makes my stomach hurt. With the red beet powder there is no guilt for you are using a healthy addition.

  4. I try to avoid food coloring as much as I can. Why not use healthy alternatives instead?

  5. These sound so great! I love red velvet so much that it was our wedding cake – beautiful satiny white cream cheese icing on the outside and gorgeous red fluffy goodness on the inside. That was before the food allergies 🙂

    Congrats on your top 25 Food Allergy Mom Blog nomination! I’m listed as well and it’s given me an idea. I’m starting a blog hop for anyone dealing with allergies, eczema, or asthma – adults or parents helping their children. If you’re interested in joining, please visit my page and post a comment asking to join, or just reply to this email.

    Hopefully we can create a circle of blogs to support each other in battling these conditions.

    Thank you. I look forward to hearing from you!

  6. These red velvet cupcakes are quite tasty and I hope you try out this recipe. I will check out your site.

  7. YUM YUM and YUM, you are killing me with these awesome cupcakes! I am so hungry! Got them tweeted and pinned to the Gluten Free Fridays board! Thanks for linking up!

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