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Red Velvet Cupcakes (Vegan)
Cakes & Cupcakes
Ingredients:
- 180 g (1½ cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 240 ml (1 cup) unsweetened non-dairy milk (almond, soy, oat)
- 1 tsp apple cider vinegar
- 80 ml (⅓ cup) vegetable oil
- 1 tbsp beet root powder (for natural red color)
- 1 tsp vanilla extract
For the frosting:
- 115 g (½ cup) vegan butter, softened
- 240 g (2 cups) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp non-dairy milk
Equipments:
- 12-cup cupcake pan and liners
- Whisk and spatula
- Two mixing bowls
- Electric hand mixer (for frosting)
- Piping bag (optional)
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Red Velvet Cupcakes (Vegan)
12 Cupcakes
Prep 10 min
Bake 18–20 min
Ingredients:
- 180 g (1½ cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 240 ml (1 cup) unsweetened non-dairy milk (almond, soy, oat)
- 1 tsp apple cider vinegar
- 80 ml (⅓ cup) vegetable oil
- 1 tbsp beet root powder (for natural red color)
- 1 tsp vanilla extract
For the frosting:
- 115 g (½ cup) vegan butter, softened
- 240 g (2 cups) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp non-dairy milk
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
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.
