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0 from 6 votes

Vegan Red Velvet Cupcakes

Light and fluffy vanilla cupcakes that are vibrant in colour with a hint of chocolate.

Prep Time
15 mins
Cook Time
15 mins
Servings: 12 cupcakes
Calories: 457 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

For the cupcakes:
  • 280 ml soy milk (1 cup + 2 Tablespoons)
  • 1 Teaspoon white or apple cider vinegar
  • 230 g self-raising flour (1+ ¾ cups)
  • ½ Teaspoon baking soda
  • 2 Tablespoons unsweetened cocoa powder
  • 180 g caster sugar (¾ cup + 2 tablespoons)
  • 6 Tablespoons vegetable oil (or melted vegan butter)
  • 3 Teaspoons vanilla extract
  • ½ Teaspoon Red gel colouring (Make sure it's vegan friendly. I like PME)
To Frost:
  • 1 Batch Vegan cream cheese frosting

Notes

  • Soy milk works best but feel free to sub for any other vegan milk alternative.
  • Store in an airtight container in the fridge for up to 4 days.
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