Red Velvet Cupcakes (vegan)
Cakes & Cupcakes
What You’ll Need:
🌾 1 1/2 cups all-purpose flour
🍩 1 cup granulated sugar
🍫 1 tbsp cocoa powder
🧂 1 tsp baking soda
🧂 1/2 tsp salt
🥛 1 cup unsweetened non-dairy milk (almond, soy, oat)
🫙 1 tsp apple cider vinegar
🛢️ 1/3 cup vegetable oil
🍠 1 tbsp beet root powder (for natural red color)
🌼 1 tsp vanilla extract
For the frosting:
🧈 1/2 cup vegan butter, softened
🍩 2 cups powdered sugar
🌼 1 tsp vanilla extract
🥛 2–3 tbsp non-dairy milk
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Preheat and prep: Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix plant milk with apple cider vinegar and let sit 5 minutes (this is your vegan “buttermilk”). Then add oil, red food coloring, and vanilla extract.
- Make the batter: Pour wet ingredients into dry and mix until smooth and combined.
- Bake: Divide batter evenly among cupcake liners. Bake 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Prepare frosting: Beat vegan butter until creamy, then gradually add powdered sugar, vanilla, and plant milk until fluffy and spreadable.
- Frost and serve: Frost cooled cupcakes generously and enjoy!
Substituttions
Red Velvet Cupcakes (vegan)
Ingredients:
🌾 1 1/2 cups all-purpose flour
🍩 1 cup granulated sugar
🍫 1 tbsp cocoa powder
🧂 1 tsp baking soda
🧂 1/2 tsp salt
🥛 1 cup unsweetened non-dairy milk (almond, soy, oat)
🫙 1 tsp apple cider vinegar
🛢️ 1/3 cup vegetable oil
🍠 1 tbsp beet root powder (for natural red color)
🌼 1 tsp vanilla extract
For the frosting:
🧈 1/2 cup vegan butter, softened
🍩 2 cups powdered sugar
🌼 1 tsp vanilla extract
🥛 2–3 tbsp non-dairy milk
Features:
Instructions:
- Preheat and prep: Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix plant milk with apple cider vinegar and let sit 5 minutes (this is your vegan “buttermilk”). Then add oil, red food coloring, and vanilla extract.
- Make the batter: Pour wet ingredients into dry and mix until smooth and combined.
- Bake: Divide batter evenly among cupcake liners. Bake 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Prepare frosting: Beat vegan butter until creamy, then gradually add powdered sugar, vanilla, and plant milk until fluffy and spreadable.
- Frost and serve: Frost cooled cupcakes generously and enjoy!
