Fluffy Vegan Red Velvet Cupcakes made with decadent, rich and red chocolate cake and creamy vegan frosting will become an all-occasion favourite! They are moist, light and have a vibrant red colour.
This has been my first try making vegan red velvet cupcakes and they are not so much different from the traditional ones. With this recipe, you won’t even recognise that they are vegan and to be fair they are easier to make than a normal one. All you need is one bowl, 10 minutes and a few ingredients you can find in your pantry. To balance the sweetness of the cake I frosted the cupcakes with my favourite vegan cream cheese frosting that is light, fluffy and taste delicious.
These cupcakes are the perfect Valentine’s day treat but of course, this red velvet cupcake recipe isn’t restricted to only Valentine! You can make them all year round for birthday celebrations, engagement parties or Christmas 🙂
- Plant-Based Milk
- Apple Cider Vinegar
- Vegetable Oil
- Plain flour
- Cacao Powder
- Baking Soda and Powder
- Red Food Colouring
- Vegan Butter
- Vegan Cream Cheese
DO NOT overmix the batter – This is a really important step. Mix the batter just until everything is incorporated. Anything else than this will change the texture of cupcakes
Use room temperature butter – For the frosting, you always want to use room temperature butter. It will ensure that the frosting will be lump-free and creamy. If you forget to take out your butter just place cold butter in the microwave for 10 to 20 seconds.
Can I substitute any ingredients?
Yes! You can use any type of plant-based milk I often use oat, almond or soy milk.
In this recipe, any type of vegetable oil will work too. However, I would avoid using olive oil because of its strong taste.
If you want to make these cupcakes healthier use spelt, wholemeal or buckwheat flour which will make them also gluten-free.
To make them lower in sugar, reduced the amount of sugar to 1/3 cup/ 80 grams or use sugar-free sweeteners like xylitol or erythritol.
How do store the cupcakes?
Store in an airtight container for up to 5 days. Before serving let them come to room temperature.
MORE VEGAN RECIPES YOU WILL LOVE
- Vegan Linzer Cookies
- Pistachio Loaf Cake (Vegan)
- 3 Ingredients Peanut Butter Cookies
- Vegan Banana Bread
- Vegan Chocolate Cake with Buttercream Frosting
Vegan Red Velvet Cupcakes
- Mixing Bowl
- Balloon Whisk
- Muffin Tin
- Cupcakes Liners
- Stand Mixer
- 1 cup / 250ml, oat milk or other plant-based milk room temperature
- 1 tablespoon apple cider vinegar
- 1/3 cup / 75 ml vegetable oil (sunflower, rapeseed, coconut)
- 3/4 cup / 160 grams sugar
- 1 1/2 cup / 180 grams plain flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoons red food colouring
Vegan Cream Cheese Frosting
- 4 ounces / 150 grams vegan cream cheese
- 1/2 cup / 150 grams vegan butter room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 cup / 150 g powdered sugar, sifted
- Line muffin cups with cupcakes liners and preheat the oven to 350ºF/180ºC.
- In a cup mix the oat milk with apple cider vinegar and let it curdle to form buttermilk.
- In a large bowl whisk the buttermilk, oil and sugar until combined.
- Stiff in the flour, cacao powder, baking powder and baking soda. Using a balloon whisk, whisk until everything is incorporated.
- Add in the red food colouring and mix until combined. The amount of colouring you add will depend on the colour you want to achieve. I used 2 teaspoons.
- Divide the batter between 10-12 cupcake liners about 2/3 full.
- Bake for 18-20 minutes or until the toothpick comes out clean.
- Remove from the oven and let it cool down in the pan for 5-10 minutes.
- Then remove and let it cool completely on the wire rack.
Vegan Cream Cheese Frosting
- In a bowl of a mixer beat the butter and sugar until fully incorporated around 3-4 minutes.
- Add in the cream cheese and vanilla, mix until just combined.
- If the frosting is too thin add more powder sugar to achieve your desired consistency.
- After the muffins are cooled frost with prepared frosting and some muffins crumbs.
- Store in an airtight container for up to 5 days. Serve at a room temperature.