Vegan Red Velvet Cupcakes with Cream Cheese Frosting
User Reviews
5.0
3 reviews
Excellent
Vegan Red Velvet Cupcakes with Cream Cheese Frosting
Report
Easy and delicious dairy-free and egg-free red velvet cupcakes with a thick and fluffy vegan cream cheese frosting.
Share:
Ingredients
- 2 ½ cups cake flour SEE NOTE
- 1 tablespoon + 1 teaspoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened plant-based milk anything except coconut milk will do
- 2 tablespoon lemon juice
- ¾ cup canola oil
- 1 ½ cups sugar
- 1 tablespoon pure vanilla extract
- Egg replacer for 2 eggs SEE NOTE
- 3 tablespoon vegan red food dye SEE NOTE
- 1 teaspoon white or apple cider vinegar
- ½ cup boiling water
- FOR THE VEGAN CREAM CHEESE FROSTING
- 1 cup powdered sugar sift it to prevent lumps in the frosting
- 8 ounce plain vegan cream cheese we recommend Kite Hill
- 8 tablespoon vegan butter almost room temperature (See Note)
Instructions
- Preheat oven to 350°F (176°C) and fill each cupcake tin with a cupcake liner.
- Mix the lemon juice and plant milk until combined and let sit for 10 minutes. This is your vegan buttermilk.
- In a large mixing bowl, whisk the 2 ½ cups cake flour, 1 tablespoon + 1 teaspoon cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until completely combined.
- In a medium mixing bowl, whisk the ¾ cup canola oil, 1 cup buttermilk, 1 ½ cups sugar, 1 tablespoon vanilla, egg replacer, 2 teaspoon apple cider vinegar, and 3 tablespoon red dye until combined. Add beet root powder by the tablespoon until it turns a nice red color if you don’t use the food dye.
- Pour the wet oil mixture into the dry mixture and beat with a paddle attachment until just combined. Slowly add the boiling water until combined. The batter will be thin, not thick.
- Fill each skull mold until almost full. Bake for approximately 45 minutes, or until a wooden toothpick comes out clean when inserted in the center.
- Cool in the pan for 10 minutes and then invert onto a cooling rack until they’re completely cool.
- When the cakes are completely cool, frost with the vegan cream cheese frosting. Crumble an extra cupcake and sprinkle the crumbs over the frosting for a pop of color.
- FOR THE FROSTING
- Beat the 8 oz of vegan cream cheese, the 8 tablespoon of vegan butter, and the 1 cup of sifted powdered sugar with a whisk or paddle attachment until it forms a thick and creamy frosting.
- We prefer the whisk attachment as it creates air bubbles in the frosting, making it light and fluffy.
- Frost the completely cooled cupcakes with a frosting knife or with a frosting bag and your favorite frosting tip.
Notes
- If you want to make a cake instead of cupcakes, lightly grease two 8-inch round cake pans and fill three quarters full. Bake for approximately 50 to 60 minutes, or until a toothpick comes out clean when inserted in the center of the cake.
- Cool for 10 minutes in the pan and then invert the cakes onto a wire cooling rack to cool completely.
- NUTRITION DISCLAIMER
- Cake flour makes the best cakes. You can use all-purpose flour but the texture won’t be as good.
- We used 6 tablespoon of JUST egg replacer for this. You can use EnerG, Bob’s Red Mill egg replacer, or Follow Your Heart egg replacer, just follow the instructions to make 2 eggs.
- If you want to make a cake instead of cupcakes, lightly grease two 8-inch round cake pans and fill three quarters full. Bake for approximately 50 to 60 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Cool for 10 minutes in the pan and then invert the cakes onto a wire cooling rack to cool completely.
Nutrition Information
Show Details
Serving
1g
Calories
476kcal
(24%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Sodium
346mg
(14%)
Potassium
61mg
(2%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
434IU
(9%)
Vitamin C
2mg
(2%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 476kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Sodium | 346mg | 14% |
| Potassium | 61mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 434IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Red Velvet Cake with Cream Cheese Frosting
European, North American, American, Canadian
5.0
(3 reviews)
