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 Time10 mins
Cook Time15 mins
Total Time25 mins
- 200 ml (¾ cup) soy milk (or almond, oat, rice milk etc)
- 4 tsp white vinegar (or apple cider vinegar or lemon juice)
- 75 ml (⅓ cup) vegetable oil (canola, rapeseed or other flavorless oil)
- 3 tsp vanilla extract
- 2 tsp red food colouring paste/gel *see note
- 200 g 1 ¾ cups plain (all purpose) flour
- 2 ½ tsp baking powder
- ¼ tsp bicarb of soda (baking soda)
- 150 g (¾ cup) sugar
- 2 tbsp unsweetened cocoa powder
Preheat oven to 180C (350F) and line a 12 cup muffin tray with paper cases.
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.
Add the oil, vanilla and food colouring to the milk mixture and mix well.
Sift in the flour, sugar, cocoa powder, bicarbonate of soda and baking powder and gently combine.
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.
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.
**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.
- 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).
Calories: 176kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 36mg | Potassium: 160mg | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 1.2mg | Calcium: 72mg | Iron: 1.1mg