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All Natural Gluten Free Red Velvet Cupcakes


Red Velvet Cupcakes are always popular at our family get togethers but I shy away from making them because of the nasty red food colour in them.....until I started using beetroot powder!


I've used Bob's Red Mill Gluten Free All Purpose Baking Flour because it is rice free (perfect for my son) and because I love the results I get with it! This flour does not have any xanthan or guar gum so I added it to the recipe. Let me know how you go in the comments if you make any changes to my recipe and are happy with the results :-) 


I've created a frosting recipe below that is top 8 allergy free and refined sugar free - I've also made an alternative with regular icing sugar. Both recipes are yummy but definitely not the same as real cream cheese frosting. If you can use real cream cheese or even soy cream cheese do that - nothing beats cream cheese frosting!


Gluten Free Red Velvet Cupcakes - Happy Tummies

 

All Natural Gluten Free Red Velvet Cupcakes

Gluten free, wheat free, dairy free, soy free, nut free - can be egg free

Cake Ingredients:

150g Bob’s Red Mill GF All Purpose Baking Flour
1 tsp xanthan gum (or guar gum)
2 tsp baking powder
¼ tsp bi-carb soda
100g rapadura sugar (or sweetener of choice)
2 tbsp raw cacao powder
15g beetroot powder
100g coconut oil, melted
1 egg (or egg replacer - see method below)
100mls dairy free milk
1 tsp gluten free white vinegar (I use Cornwell’s)

Cake Method:

  • Pre-heat oven to 180° C
  • To replace egg: mix 1 tbsp chia seeds with 3 tbsp water. Leave to sit for 5 minutes or so until it gels and add as you would an egg
  • Grind together all of the dry ingredients thoroughly in a food processor (if using a Thermomix grind on speed 9 for 10 secs)
  • Add wet ingredients and mix together until just combined (if using a Thermomix combine on speed 4 for about 5 secs). Scrape down if needed and finish mixing by hand or a few more secs on speed 4
  • Place in If You Care Large Cupcake Pans using ice cream scoop for even size cakes – this mix made 11 large cupcakes for me
  • Cook for approx. 20 minutes until just cooked

Frosting Ingredients - Refined Sugar Free         Frosting Ingredients - Using Icing Sugar

400g can coconut cream                                       400g can coconut cream
2 tbsps honey                                                          50g pure icing sugar, sifted
1 tbsp coconut flour                                               1 tsp apple cider vinegar
2 tsps apple cider vinegar                                      ½ to 1 tsp nutritional yeast(sifted if flakes) - optional
1 tsp vanilla extract                                                1 tsp vanilla extract

Frosting Method:

  • Place coconut cream in the fridge overnight
  • Scrape out the solid cream from the top of the can (use the rest of the coconut cream in smoothies or other baking) - I got about 200g from a 400g can of Honest to Goodness Coconut Cream
  • Whip the coconut cream with a hand mixer in a cold bowl - it might look lumpy and like it's never going to go creamy but keep whipping, it will come together!
  • Add coconut flour, honey and apple cider vinegar and whip thoroughly (or if making recipe with icing sugar just add all other ingredients - start with 1/2 tsp nutritional yeast and add a little more if you think it needs it)
  • Ice cupcakes
  • Decorate with finely grated dairy free chocolate

 Recipe From happytummies.com.au - Copyright 2015 Happy Tummies



Enjoy! Lisa x

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