Vegan, Gluten-Free Red Velvet Mini Cakes (Healthy Holiday Dessert Recipe)

Looking for a holiday dessert that’s both indulgent and nourishing? These mini red velvet cakes are vegan, gluten-free, and full of love — without the refined sugar or heavy ingredients often found in traditional baking.

This recipe was shared by Mylen Gagnon, Certified Nutritional Practitioner & Functional Health Practitioner at Nourish Wellness in Comox, BC. Whether you’re celebrating with loved ones or enjoying a solo moment of sweetness, these festive little cakes are the perfect treat.

Why You’ll Love This Recipe

These mini cakes are:

• Free of gluten, dairy, and refined sugar

• Naturally coloured with beets or beet powder

• Easy to batch for parties or freeze for later

• A conversation starter that also happens to be nutrient-dense

They’re proof that holiday treats can be beautiful, delicious, and support your health goals — all at once.

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Ingredients

Dry Ingredients

• 2 cups gluten-free flour (Bob’s Red Mill 1-to-1 Baking Flour)

• 2 tsp organic cacao powder

• 2 tsp beetroot powder

• ⅓ cup pitaya powder (red dragon fruit)

• 1 tsp sea salt

• 1 tsp baking powder (aluminum-free)

Wet Ingredients

• 1 flax egg (1 tbsp flax meal + 3 tbsp water, mixed and set aside for 5 minutes)

• 2/3 cup brown rice syrup

• 1/3 cup vanilla coconut yogurt

• 1/2 cup vegan buttermilk (½ cup rice milk + 1 tbsp apple cider vinegar)

• 1/4 cup organic avocado oil

Instructions

1. Preheat your oven to 350°F (175°C) and line or lightly grease a muffin tin.

2. Prepare the flax egg by mixing 1 tbsp flax meal with 3 tbsp water. Set aside for 5 minutes to thicken.

3. In a large bowl, whisk together all dry ingredients: gluten-free flour, cacao powder, beetroot powder, pitaya powder, sea salt, and baking powder.

4. In a separate bowl, combine wet ingredients: flax egg, brown rice syrup, coconut yogurt, vegan buttermilk, and avocado oil. Mix until smooth.

5. Pour wet ingredients into the dry ingredients and gently stir until just combined — avoid overmixing.

6. Divide batter evenly into the muffin tin, filling each cup about ¾ full.

7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool completely before frosting, dusting with powdered coconut sugar, or topping with dairy-free icing and festive sprinkles.

Enjoy totally guilt free!