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Vegan Red Velvet Cupcakes

This one-bowl vegan Red Velvet Cupcakes with Cream Cheese Frosting recipe makes cakes that are so moist, fluffy and delicious that nobody would ever guess that they're vegan. They're super quick, easy and dairy free.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12
Calories: 176 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 200 ml (¾ cup) soy milk (or almond, oat, rice milk etc)
  • 4 teaspoon white vinegar (or apple cider vinegar or lemon juice)
  • 75 ml (⅓ cup) vegetable oil (canola, rapeseed or other flavorless oil)
  • 3 teaspoon vanilla extract
  • 2 teaspoon red food colouring paste/gel *see note
  • 200 g 1 ¾ cups plain (all purpose) flour
  • 2 ½ teaspoon baking powder
  • ¼ teaspoon bicarb of soda (baking soda)
  • 150 g (¾ cup) sugar
  • 2 tablespoon unsweetened cocoa powder
Frosting
  • 1 batch Vegan Cream Cheese Frosting

Instructions

    Cup of Yum
  1. Preheat oven to 180C (350F) and line a 12 cup muffin tray with paper cases.
  2. In a large mixing bowl, stir the soy (or other non-dairy) milk and vinegar together and set aside for 5 minutes to turn it into vegan buttermilk.
  3. Add the oil, vanilla and food colouring to the milk mixture and mix well.
  4. Sift in the flour, sugar, cocoa powder, bicarbonate of soda and baking powder and gently combine.
  5. Spoon the batter into the prepared muffin cases until each is ¾ full, then bake in the oven for 15 minutes or until an inserted skewer comes out clean. Allow to cool in the tray for 10 minutes, then carefully move each cupcake to a wire rack to cool completely before frosting.
Frosting:
    Cup of Yum
  1. When completely cooled, decoratively frost with Vegan Cream Cheese Frosting
To decorate:
  1. For the pretty red crumbs (that classic red velvet look), you’ll need to sacrifice one of those precious cupcakes. Take one and use your fingers to rub the cake into crumbs. You won’t need the whole thing, so feel free to have a sneaky taste test with some of the sacrificed cupcake. I won’t tell anyone.

Notes

  • **Nutrition calculated without frosting** The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
  • Tips:
  • You'll need to use gel food dye, rather than liquid. The color of liquid won't work as well.
  • Be sure to check that your food dye is vegan. Most are nowadays, but glance at the ingredients list to be sure that it doesn't contain cochineal or carmine. 
  • Keep them in an airtight container for up to 4 days. 
  • Once frosted with my vegan cream cheese frosting, they should be kept in the fridge (for up to 5 days). 

Nutrition Information

Calories 176kcal (9%) Carbohydrates 26g (9%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 5g (25%) Sodium 36mg (2%) Potassium 160mg (5%) Sugar 13g (26%) Vitamin A 65IU (1%) Vitamin C 1.2mg (1%) Calcium 72mg (7%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 26g 9%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 5g 25%
Sodium 36mg 2%
Potassium 160mg 3%
Sugar 13g 26%
Vitamin A 65IU 1%
Vitamin C 1.2mg 1%
Calcium 72mg 7%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.