Red Velvet Cupcakes (Vegan)
Ingredients:
- 180 g (1½ cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 5.4 g (1 tbsp) cocoa powder
- 4.7 g (1 tsp) baking soda
- 3 g (½ tsp) salt
- 240 ml (1 cup) unsweetened non-dairy milk
- 5 ml (1 tsp) apple cider vinegar
- 80 ml (⅓ cup) vegetable oil
- 1 tbsp beet root powder (for natural red color)
- 4.3 g (1 tsp) vanilla extract
- 115 g (½ cup) vegan butter
- 240 g (2 cups) powdered sugar
- 4.3 g (1 tsp) vanilla extract
- 2–3 tbsp non-dairy milk
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
.svg){kind=small}
.svg){kind=small}
Let the plant milk and vinegar mixture sit until it looks slightly curdled before mixing it in — this vegan buttermilk is what helps the cupcakes rise properly.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Line a cupcake pan with 12 liners.
- Mix Dry Ingredients: In a large bowl, whisk together 180 g (1½ cups) all-purpose flour, 200 g (1 cup) granulated sugar, 1 tbsp cocoa powder, 1 tsp baking soda, and ½ tsp salt.
- Make Vegan Buttermilk: Mix 240 ml (1 cup) non-dairy milk with 1 tsp apple cider vinegar and let sit 5 minutes. Then add 80 ml (⅓ cup) vegetable oil, 1 tbsp beetroot powder, and 1 tsp vanilla extract.
- Combine: Pour wet into dry and mix until smooth.
- Bake: Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely before frosting.
- Make the Frosting: Beat 115 g (½ cup) softened vegan butter until creamy. Gradually add 240 g (2 cups) powdered sugar, 1 tsp vanilla, and 2–3 tbsp non-dairy milk until fluffy and spreadable.
- Frost and Serve: Pipe or spread frosting generously on cooled cupcakes.
Notes: Use beetroot powder for a natural red color — it’s more vibrant and healthier than artificial red food dye. Cupcakes must be completely cool before frosting or the buttercream will melt.
Storage: Room temperature for 1–2 days, fridge for up to 4 days. Freeze unfrosted cupcakes for up to 2 months.
Swaps: Use vegan cream cheese frosting instead of buttercream for a classic red velvet flavor.
Tips: Let the vegan buttermilk sit the full 5 minutes for the best rise and texture.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The cocoa powder adds rich, deep chocolate flavor. The baking soda provides lift so the texture stays light rather than dense.
Red Velvet Cupcakes (Vegan)
Ingredients:
- 180 g (1½ cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 5.4 g (1 tbsp) cocoa powder
- 4.7 g (1 tsp) baking soda
- 3 g (½ tsp) salt
- 240 ml (1 cup) unsweetened non-dairy milk
- 5 ml (1 tsp) apple cider vinegar
- 80 ml (⅓ cup) vegetable oil
- 1 tbsp beet root powder (for natural red color)
- 4.3 g (1 tsp) vanilla extract
- 115 g (½ cup) vegan butter
- 240 g (2 cups) powdered sugar
- 4.3 g (1 tsp) vanilla extract
- 2–3 tbsp non-dairy milk
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The cocoa powder adds rich, deep chocolate flavor. The baking soda provides lift so the texture stays light rather than dense.
Prep:
Let the plant milk and vinegar mixture sit until it looks slightly curdled before mixing it in — this vegan buttermilk is what helps the cupcakes rise properly.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Line a cupcake pan with 12 liners.
- Mix Dry Ingredients: In a large bowl, whisk together 180 g (1½ cups) all-purpose flour, 200 g (1 cup) granulated sugar, 1 tbsp cocoa powder, 1 tsp baking soda, and ½ tsp salt.
- Make Vegan Buttermilk: Mix 240 ml (1 cup) non-dairy milk with 1 tsp apple cider vinegar and let sit 5 minutes. Then add 80 ml (⅓ cup) vegetable oil, 1 tbsp beetroot powder, and 1 tsp vanilla extract.
- Combine: Pour wet into dry and mix until smooth.
- Bake: Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely before frosting.
- Make the Frosting: Beat 115 g (½ cup) softened vegan butter until creamy. Gradually add 240 g (2 cups) powdered sugar, 1 tsp vanilla, and 2–3 tbsp non-dairy milk until fluffy and spreadable.
- Frost and Serve: Pipe or spread frosting generously on cooled cupcakes.
