Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

In a large bowl, whisk together the gluten-free flour blend, sugar, cocoa powder, baking soda, and a pinch of salt.

In another bowl, combine the vegetable oil, almond milk, apple cider vinegar, and vanilla extract. Mix until smooth.

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Add red food coloring until desired hue is achieved.

Fill each cupcake liner about two-thirds full with the batter.

Bake for 15-18 minutes, or until a toothpick comes out clean. Check for doneness early.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.