These vegan red velvet cupcakes have a rich cocoa flavor with a hint of vanilla. They're a soft, fluffy treat that's sweet and slightly tart. They're topped with a classic vegan buttercream frosting that perfectly balances the flavor of this classic cupcake.
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I've made so many vegan cake recipes for Daily Dish, like this decadent chocolate bundt cake and this Biscoff cheesecake. And you guys love them!
So, I got to thinking that I've never made a vegan cupcake recipe. And what better place to start than with a classic - Introducing vegan red velvet cupcakes.
A classic red velvet cupcake is tender and soft with a deep rich flavor. And these cupcakes are no exception. You'd never guess that they're dairy-free and eggless. And, if you want to make them gluten-free, I've given you instructions below.
Related Post: You might also like my luscious vegan strawberry cake recipe.
💚Reasons You'll Love This Recipe
💚Vegan red velvet cupcakes are the perfect sweet Valentine's Day gift.
💚Because these cupcakes are dairy-free and eggless, they're perfect for kids' parties where allergies may be a concern.
💚There's no flaxseed eggs or complicated ingredients here! And, these cupcakes are ready to eat in under 30 minutes.
🛒Ingredients & Notes
- Sugar: Granulated sugar is what works best for this recipe. I have not tried coconut sugar or any alternative sugars.
- Flour: All purpose flour is the best choice here. If you want to make gluten-free and vegan red velvet cupcakes, you can swap your favorite gluten-free flour blend for all purpose flour. I like Bob's Red Mill gluten free flour.
- Red Food Coloring: I recommend using a gel based food coloring. In the recipe, I have said 1-2 teaspoons of food coloring, but different food colorings produce different results, so please use enough to get a fairly intense, deep red color.
- Cocoa Powder: For the best results in this vegan red velvet cupcake recipe, I recommend using a high-quality unsweetened cocoa powder. Brands like Ghirardelli, Valrhona, or Dutch-processed cocoa powders such as Droste or Cacao Barry are excellent choices.
- Plant-Based Milk: Soy milk has the highest protein content of all the plant based milks, so it's the best choice for making vegan buttermilk. However, you can also use almond milk if that's what you have on hand.
- Apple Cider Vinegar: When combined with non-dairy milk, apple cider vinegar creates a reaction that mimics the effect of buttermilk. This reaction helps leaven the cupcakes, which is what will make your cupcakes light and fluffy.
- Baking Powder & Baking Soda: These are the leavening agents that make your cupcakes rise. Please be sure that your baking powder and baking soda are fresh. Expired leavening agents is a known culprit in flat baked goods!
- Vegetable Oil: Vegetable oil works perfectly here. It has a neutral flavor that doesn't overpower any of the other flavors. You can also use coconut oil. If you do, I recommend using refined coconut order, which has a neutral flavor that won't make your vegan red velvet cupcakes taste tropical!
- Salt: Salt enhances all the other flavors.
👨🍳How To Make Vegan Red Velvet Cupcakes
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a vegan buttermilk.
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegan buttermilk mixture, vegetable oil, vanilla extract, cocoa powder, and red food coloring until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
🥣Make The Frosting
The frosting I've paired with these cupcakes is stiff enough to pipe and the flavors complement the red velvet flavors perfectly. It's based on my classic vegan buttercream recipe. If you'd like to use a classic cream cheese frosting, I have a great recipe here : Vegan Cream Cheese Frosting ~ Dairy Free
- In a large bowl, beat the vegan butter until creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until well combined.
- Add the vanilla extract and non-dairy milk, starting with 2 tablespoons. Beat until smooth and creamy. If the frosting is too thick, add more non-dairy milk until you reach your desired consistency.
- Once the cupcakes are completely cooled, frost them with the vegan white frosting.
- You can decorate the cupcakes with vegan sprinkles or a dusting of cocoa powder if you like. Enjoy!
⭐Recipe Tips For Success
- If you don't have a kitchen scale, use leveled measuring cups for flour and sugar to maintain the correct ratios and achieve the desired texture.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to dense, tough cupcakes. Gently fold the ingredients together to keep your cupcakes light and fluffy.
- Use high-quality cocoa powder and red food coloring for the best flavor and vibrant red color. I recommend gel food coloring. I have made this recipe with both kinds and have found that gel food coloring produces the best results.
- To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add ½ teaspoon of xanthan gum per cup of gluten-free flour to help with the structure. Adjust the amount of flour or liquid if needed to achieve the right consistency.
❄️Storage Instructions
Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Be sure they are completely cool before storing them.
If you plan to keep them for a longer period, refrigerate the cupcakes in an airtight container for up to 5-7 days.
To freeze, wrap each unfrosted cupcake individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2-3 months. Thaw them in the refrigerator before bringing them to room temperature.
🙋Frequently Asked Questions
Yes, you can use white vinegar or lemon juice as a substitute for apple cider vinegar. The acidity is necessary to react with the baking soda and create the leavening effect.
Certainly, you can use other neutral oils like canola or grapeseed oil as a substitute for vegetable oil in the cupcake batter. You can also use refined coconut oil.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to help with the structure.
Beetroot powder is a great alternative to red food coloring. I highly recommend it, if you don't want to use artificial food coloring. You can also use beet juice or pomegranate juice, but it does introduce an additional flavor to the cupcakes.
You Might Also Enjoy These Vegan Recipes
Vegan Cookie Dough + Cookie Dough Truffles
Easy Vegan Blueberry Cobbler In A Skillet
📖 Recipe
Vegan Red Velvet Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup non-dairy milk such as almond or soy milk
- 1 tablespoon apple cider vinegar
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder
- 1-2 teaspoons red food coloring adjust to your desired shade
Frosting
- ½ cup unsalted vegan butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons plant-based milk I used soy milk
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a vegan buttermilk.
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegan buttermilk mixture, vegetable oil, vanilla extract, cocoa powder, and red food coloring until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
For The Frosting
- In a large bowl, beat the vegan butter until creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until well combined.
- Add the vanilla extract and non-dairy milk, starting with 2 tablespoons. Beat until smooth and creamy. If the frosting is too thick, add more non-dairy milk until you reach your desired consistency.
- Once the cupcakes are completely cooled, frost them with the vegan white frosting.
- You can decorate the cupcakes with vegan sprinkles or a dusting of cocoa powder if you like. Enjoy!
Notes
- Food Coloring: I recommend using a gel based food coloring. In the recipe, I have said 1-2 teaspoons of food coloring, but different food colorings produce different results, so please use enough to get a fairly intense, deep red color.
- Gluten Free: To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add ½ teaspoon of xanthan gum per cup of gluten-free flour to help with the structure. You may need to slightly adjust the amount of flour or liquid needed to achieve the right consistency.
Storage Instructions
Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Be sure they are completely cool before storing them. If you plan to keep them for a longer period, refrigerate the cupcakes in an airtight container for up to 5-7 days. To freeze, wrap each unfrosted cupcake individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2-3 months. Thaw them in the refrigerator before bringing them to room temperature.
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