by Debbie Adler
Your gluten-free sweetheart needn’t be deprived on Valentine’s Day. Thanks to allergy-free/vegan chef Debbie Adler, there’s a safe Red Velvet Cupcake recipe that is a great way to say “I Love You!”
Debbie is the owner of Sweet Debbie’s Organic Cupcakes in Los Angeles (a favorite of celebs like Gwyneth Paltrow and Ray Romano). She is also the author of Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery (Harlequin).
Her recipes were developed out of love for her son. At just three-years-old, he nearly died from an allergic reaction to frozen yogurt. That’s when she transformed her bakery to offer goods that are totally safe for anyone with food intolerances.
This red velvet cupcake recipe took her 7 years to develop and it is her most popular item for Valentine’s Day. Enjoy!
Makes 12 cupcakes
Must Have Cupcakes
12 standard-size paper baking cups
10 ounces of frozen (thawed) cranberries
1/4 cup water
2 tablespoons unsweetened plain rice milk
1 teaspoon apple cider vinegar
2 cups all-purpose gluten-free flour
1 tablespoon cacao powder
11/2 teaspoons sodium-free baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon fine sea salt
1/4 cup grapeseed oil
1/4 cup coconut nectar
1 teaspoon vanilla extract
3/8 teaspoon stevia powder
1/4 cup fresh squeezed lemon juice
1/4 teaspoon baking soda
2 tablespoons coconut oil
2 tablespoons coconut nectar
21/2 cups powdered erythritol
1/4 cup cranberry puree (leftover from
1/4 teaspoon stevia powder
1/4 teaspoon fine sea salt
1. Preheat oven to 325°F. Line a standard 12-cup cupcake tin with paper baking cups.
2. To make the cupcakes, place the cranberries and water in a food processor
or blender and puree until smooth.
3. Mix together the rice milk and apple cider vinegar in a small bowl.
4. Whisk together the flour, cacao powder, baking powder, xanthan gum and salt in a large bowl. Make a well in the middle.
5. Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the rice milk mixture and
1 cup of the cranberry puree, and stir until the liquid is absorbed and the batter is smooth.
6. Mix together the lemon juice and baking soda in a small bowl, wait till it fizzes, and then quickly stir it into the batter. Act swiftly
here so the baking soda doesn’t lose its potency once it hits the citric acid.
7. Spoon the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 22 to 23
minutes, or until they bounce back slightly to the touch. Rotate the cupcake tin from front to back halfway through baking.
8. Transfer the cupcake tin from the oven to a wire rack and let sit for 30 minutes before removing the cupcakes to cool completely.
9. To make the cranberry frosting, microwave the coconut oil and coconut nectar in a medium-size microwave-safe bowl for 20 seconds. Add the powdered erythritol, the remaining 1/4 cup of cranberry puree, stevia and salt and stir until smooth and well combined.
10. Frost the completely cooled cupcakes. Keep unfrosted cupcakes in an airtight container for no longer than 1 day, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container.