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Ingredients

• 2 1/2 cups gluten-free cake flour
• 3 Tbsp unsweetened cocoa powder
• 1 tsp salt
• 1 cup white sugar
• 1/8 cup light agave syrup
• 1 1/2 cup canola oil
• 2 large eggs at room temperature
• 3/4 tsp. red gel/paste food coloring
• 1 tsp vanilla extract
• 2 rounded tablespoons Tofutti “cream cheese”
• almond or soy milk (directions below)
• 1 Tbsp plus 2 tsp distilled white vinegar, separated
• 1 1/2 tsp baking soda.

Description

These Are The Best Gluten-and-dairy-free Red Velvet Cupcakes I Have Ever Eaten. Both Moist And Crumbly And Containing That Classic Cocoa Flavor, They Are My Roommates New Favorite…

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