Love is in the air, which means Red Velvet Cake is a must. Are you a red velvet cake fan? If so, you are going to love this recipe. These easy one-bowl red velvet cupcakes are the most delicious you’ll find and you won’t believe how fast + simple they are to make! These are great without the glaze as well! You can make the glaze less sweet by omitting the strawberries as well. Often, I find that I love red velvet cake but the commercial versions are SO sweet and dense and sit heavy in my digestion, I can never finish the whole piece. These Red Velvet Cupcakes are the perfect few bites of that red velvet cake with a slightly lighter texture, but with no sacrifice on flavour!
Commercial Baking, such as Red Velvet Cake is often never in a gluten-free version, and if it is the cost for this cake in a gluten-free or dairy-free form is very expensive as a “specialty” item. If you have diabetes, finding blood-sugar-friendly sweets can also be a real issue and not financially accessible to many people. This leaves people with food allergies or intolerances at a disadvantage in that they have to pay more for many commercial products as a result of a medical diagnosis or health issue.
This is why I am mindful about providing “inclusive recipes” with my clients. I provide options in the recipe below such as “sweetener of choice” or “flour of choice” with a list of some options so that whatever ingredients you use or have access to are honored. Everyone deserves to “have their cake and eat it too”! So I hope that this inclusive approach to baking helps you approach nutrition with a flexible mindset. If you make red velvet cake with any of the swaps to make it your way, leave me a comment I would love to hear from you how it turned out.
Eat the Cake!
One-Bowl Red Velvet Cupcakes
- 1 muffin tin
- 24 muffin liners
- 1 bowl
- 1 electric mixer or you can mix it buy hand
Red Velvet Cupcakes
- 6 tbsp softened, unsalted butter ghee, or coconut butter
- 1 cup granulated sugar of choice cane, monk fruit, or date sugar
- 1/2 tsp salt
- 4 tsp melted coconut oil or avocado oil
- 1 medium egg or use flax or chia egg as your vegan substitute
- 2/3 cup buttermilk or coconut milk
- 1.5 tsp vanilla extract
- 2 tbsp red velvet emulsion
- 1.5 cups all-purpose flour or use gluten-free or almond flour
- 2 tbsp cacao powder cocoa powder
- 1/2 tsp baking soda
Strawberry Cream Cream Glaze
- 1/2 cup strawberries, washed and sliced or berries of choice
- 1 tsp lemon juice
- 1 tbsp maple syrup or liquid sweetener of choice
- 4 oz cream cheese use dairy-free or vegan cream cheese as desired
- 3 tbsp icing sugar
- Preheat oven to 375 degrees
- Put all wet cupcake ingredients into a bowl and blend until well combined. Add dry ingredients, and mix again until fully combined.
- Add your paper muffin liners to your muffin tin (or grease your muffin tin if you don't have liners). Fill liners halfway with cupcake batter and bake for 20 minutes. Let cool on a wire rack.
- Meanwhile, put all the glaze ingredients into the bowl and blend until smooth. You also can put the ingredients into a blender but I like to use the same bowl so it's less messy! (One-bowl win). Dip the cupcake top into the glaze & then place on a wire rack to set then enjoy