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Vegan Red Velvet Cupcakes

Vegan Red Velvet Cupcakes

Delicious vegan red velvet cupcakes, moist and flavorful, topped with dairy-free cream cheese frosting.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 7 cupcakes
Calories 307 kcal

Equipment

  • mixing bowl
  • electric mixer
  • cupcake tray
  • Spoon
  • measuring cups

Ingredients
  

Wet

  • 0.5 cup granulated cane sugar
  • 0.5 cup soy milk
  • 3 tablespoons oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 1.5 tablespoons liquid red food coloring or about 1 teaspoon gel food coloring

Dry

  • 0.5 cup blanched almond flour
  • 0.75 cup gluten free all-purpose baking flour can substitute regular
  • 4 teaspoons cocoa powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

Frosting

  • 4 ounces plain vegan cream cheese at room temperature
  • 0.25 cup vegan butter at room temperature
  • 1 teaspoon vanilla
  • 1.5 to 2 cups powdered sugar
  • pinch of salt
  • 1 to 2 tablespoons non-dairy milk as needed

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a cupcake tray with liners, this recipe makes 7 cupcakes. Set aside.
  • Add all wet ingredients (aside from the food coloring) to a large mixing bowl and beat together with an electric mixer.
  • Add in the dry ingredients, making sure to spoon and level the flour. For the all-purpose flour, I find it easiest to measure 1 cup worth, then subtract 2 tablespoons (for 1 batch) which will equal ¾ cup + 2 tbsp.
  • Beat together just until combined but careful not to overmix.
  • Whisk in the food coloring until evenly incorporated.
  • Scoop into your prepared cupcake tray, filling each about ¾ of the way full.
  • Bake for 23-28 minutes, or until a toothpick comes out clean. 25 minutes is perfect in my oven, but all ovens are different.
  • To make the buttercream, beat together the butter and cream cheese until well incorporated. Beat in the powdered sugar, 1 cup at a time until smooth and creamy. Finally, beat in the salt and vanilla.
  • Once the cupcakes have fully cooled, pipe on the frosting and enjoy!

Notes

If you don't like to use food coloring, you can definitely leave it out! The cupcakes will taste exactly the same. You can also try adding some beet root powder or extract for a natural color. I used gluten free all purpose flour, but if you are not gluten free, regular will do!

Nutrition

Serving: 1cupcakeCalories: 307kcalCarbohydrates: 51gProtein: 6gFat: 19gCholesterol: 9mgFiber: 2gSugar: 29g
Keyword Baking, cupcakes, dessert, Red Velvet, sweet, vegan
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