red velvet cupcakes (vegan & gluten-free) Something Vegan

RECIPE
Cupcakes:
2 cups gluten-free oat flour
3/4 cup white rice flour
1 cup organic sugar
1 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
3/4 cup almond milk (or other non-dairy milk)
1/3 cup oil (canola, vegetable, or light olive)
1/2 Tbsp. vegan red food coloring
1 tsp. white vinegar
1 tsp. vanilla extract
Frosting:
3 cups organic powdered sugar
1/4 cup vegan margarine (I used Smart Balance Light with flaxseed)
3 Tbsp. plain vegan cream cheese (I used Tofutti better than cream cheese)
1 tsp. vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Put twelve cupcake liners into a cupcake pan, and grease them with cooking spray. To a bowl, add oat flour, rice flour, sugar, cocoa powder, baking powder, and salt. Stir well. Add almond milk, oil, red food coloring, vinegar, and vanilla. Stir until well combined. Scoop the batter into the prepared cupcake pan. Bake 28-30 minutes. Let the cupcakes cool a bit in the pan, and then move to a cooling rack to cool completely. While they are cooling, make the frosting. To a bowl, add powdered sugar, vegan margarine, vegan cream cheese, and vanilla. Mix well with an electric mixer. Frost the cooled cupcakes. Makes 12 cupcakes.

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