Red Velvet Vegan Beetroot Gluten Free Cupcakes

Adapting your favourite treats to a gluten free version can be tricky. But making them vegan at the same time, well let me tell you, that’s another feat altogether! That’s why I am so happy to share these red velvet vegan gluten free cupcakes! I’ve cracked it with this one. They’re lovely and moist and great for sharing!

The thing about vegan recipes is that they often contain nuts in some form – this recipe doesn’t have those either! This is my second time making these cupcakes, I’ve perfected the recipe a bit and I will definitely be making them again. My boyfriend loves them too, so it must fare well against regular cupcakes to!


Dry Ingredients

  • 150g rice flour
  • 1 1/2 tbsp cacao powder
  • 2tsp gluten free baking powder
  • pinch of salt
  • 80g brown sugar

Wet Ingredients

  • 110g pureed cooked beetroot
  • 80ml sunflower oil
  • 2tsp vanilla extract
  • 120ml rice milk


In a large bowl, sift together the flour, cacao, baking powder and salt.

In a separate container, chop up some cooked beetroot and whizz with a blender to make a puree. Combine well with sunflower oil, sugar and the vanilla extract. Gradually, add the dry ingredients into the mixture. Once combined, add the rice milk. Your batter is ready! You can preheat your oven to 160°C and prepare your cupcake baskets. This recipe makes 8 large cupcakes. Fill your baskets about 3/4 of the way. Bake for 25 minutes or until a toothpick comes out clean when poked in the middle.


  • 175g icing sugar
  • 120g sunflower spread
  • 1tsp vanilla extract
  • pinch of salt

Sift the icing sugar into a bowl. With a wooden spatula, mix half of the sugar to the spread, then add vanilla extract, salt and the rest of the sugar. Make sure to stir gently, otherwise the frosting will loose its consistency. Allow your cupcakes to cool down on a rack  for about 10 minutes. With a butter knife, decorate them with the frosting. I also added some red sugar sprinkles on top (which you can buy pre-made) for a bit of colour.

I love making these cupcakes as a weekend treat and either sharing them around or having them with my tea during the week. I’m pretty sure you’ll be hooked if you try them!

Love, Joules


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