Pre-heat oven to 350°F.
In a large bowl, whisk flours, cocoa powder, cinnamon, baking powder, baking soda, sea salt, egg replacer and organic sugar.
In a separate large bowl, add almond or soymilk and apple cider vinegar. Set aside to curdle for 3 minutes.
Slowly whisk curdled almond or soymilk, pureed strawberries, vanilla extract, natural red dye and oil into dry ingredients.
Grease cupcake pan lined with papers. Bake for about 18-22 minutes or until toothpick comes out clean.
Cool cupcakes before frosting.