These Vegan Red Velvet Cupcakes are perfectly moist and fluffy with a subtle note of chocolate flavor. They are easy to make and downright delicious!
Valentine’s Day is just around the corner and red velvet is the perfect way to celebrate! It’s a silly holiday, but it’s certainly fun making sweet treats for the ones you love or for yourself. Wouldn’t you agree?
We’re staying home this year, so I’m making a batch of these for the big day and my Easy Vegan Alfredo Sauce over fettuccine for dinner.
WHAT DO RED VELVET CUPCAKES TASTE LIKE?
Well, they taste very similar to chocolate cupcakes except they are less chocolatey. They have a slight tang from vegan buttermilk and I like to add a little almond extract for added depth.
Then you can frost them with a tangy Vegan Cream Cheese Frosting or this Vegan Buttercream Frosting that I used for my Chocolate Peppermint Cupcakes (just omit the peppermint).
If you don’t have time to make the frosting, you can purchase a Vegan Store-Bought Variety to make life easier.
HOW TO MAKE VEGAN RED VELVET CUPCAKES
(full ingredient amounts in recipe card below)
- Mix the soy milk and apple cider vinegar together in a medium bowl and let sit for 10 minutes to create vegan buttermilk.
- Sift together the flour, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine well
- Add the oil, applesauce, sugar, red coloring, and vanilla to the buttermilk and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk until just combined.
- Bake at 350 °F (177 °C) for 20-24 minutes. Lightly press the surface to check for doneness – It should spring back.
- Let the cupcakes cool in the pan for 10 minutes before removing. Then let them cool on a rack for at least 30 minutes before frosting.
Can I make Vegan Red Velvet Cupcakes without the food coloring?
Yes, you can leave out the food coloring and it won’t affect the taste at all. They won’t be vibrant red, but you can dress them up with cute cupcake liners and crushed dried strawberries on top.
IS RED FOOD COLORING VEGAN?
Not all coloring is vegan and may contain animal byproducts. This one by Americolor is vegan-friendly. I called the company myself to confirm.
CAN I FREEZE THEM?
Absolutely! I haven’t tried freezing them with the frosting, but the cupcakes will last in the freezer for 3-5 months. Just thaw them out at room temp for 10-20 minutes before enjoying.
Looking for more sweet treats? Here are my faves:
I’D LOVE TO HEAR FROM YOU
If you make these Vegan Red Velvet Cupcakes, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
- 1 batch Vegan Cream Cheese Frosting (sub store-bought)
Wet Ingredients:
- 1 cup soy milk
- 1 tablespoon apple cider vinegar (sub lemon juice)
- 1 cup granulated sugar
- 1/4 cup grapeseed oil or any neutral flavored oil
- 1/4 cup applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (*optional)
- 2 teaspoons red food coloring gel , more if desired (*see note)
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder , unsweetened
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Instructions
- Preheat your oven to 350 °F (177 °C). Fill a 12-Slot Cupcake Pan with your favorite Cupcake Liners.
- In a medium Mixing Bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create a vegan buttermilk. It will thicken and curdle slightly. Set aside.
- In a large mixing bowl with a Mesh Strainer on top (or use a Flour Sifter), sift together the flour, cocoa powder, baking soda, and salt. Now whisk to combine well. Set aside.
- In the medium bowl with the buttermilk, add the oil, applesauce, granulated sugar, red coloring, and vanilla. Whisk to combine well.
- Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Whisk together until just combined. Small lumps are fine. (*Don't over mix or it can create a dense and chewy cupcake)
- Divide batter evenly into each slot about 2/3 the way full (an ice cream scoop works great for this). Bake them in the oven for 20-24 minutes. To check for doneness, lightly press the surface - It should spring back (You can also use a toothpick and push it through the center - it should come out clean).
- Let the cupcakes cool in the pan for 10 minutes before removing. Then let them cool on a rack for at least 30 minutes before frosting.
Notes
- Note: not all coloring is vegan. This one by Americolor is vegan-friendly. I called the company myself to confirm.
- You can omit the coloring and the cupcakes will taste the same, they just won't be red. You can decorate them with crushed dried strawberries/raspberries and use red cupcake liners to make them festive.
- You can also frost them with Vegan Buttercream Frosting.
- If you want to save time, you can use store-bought Vegan Frosting.
- Make sure your baking soda is not expired. Fresh baking agents are important for a successful baking experience.
Nutrition
Angela
The recipe list says baking soda but instructions say baking powder. Not sure which is correct. Also, the instructions don’t mention when to add the granulated sugar. Regardless, I used soda hoping that it would react with the vinegar to make a lighter cake. Just dumped the sugar in after adding wet ingredients To the dry ingredients and mixed it well. I made this in a glass Pyrex rectangular dish ( a little smaller than a standard 9×12). Turned out great! Used a store bought “accidentally vegan” cream cheese frosting.
Melissa Huggins
Hi Angela, thank you for catching the error with the baking soda/baking powder issue. I used only baking soda for this recipe. The sugar goes in with the wet ingredients. It was written there, but it just said ‘sugar’, so it was easy to miss. I fixed it to say ‘granulated sugar’ to make it more noticeable. I’m so glad it worked out for you 🙂
Angela
I also forgot to mention that I didn’t use any dye and left it natural in color. Everyone loved it and didn’t miss the red color. Great recipe!
Carol
Hi,
I was wondering – instead of the food coloring, would an 1/8th or 1/4 cup pureed red beet work just as well?
Thank you,
Carol
Melissa Huggins
Hi carol, I haven’t tried it with this recipe so I’m not sure of the outcome. I have seen recipes use beet purée but I haven’t tried any. I wish I could be more help. Baking is so precise and any changes can yield an undesired result. I’d love to hear how it turns out for you. Thank you for stopping by. 😀
Jani Revas
I made these last night and they’re so good. The cupcake is perfect! I wish I could post a picture.
Melissa Huggins
Thank you, Jani! So happy to hear this 🙂
Marcela
Hi! How much cocoa powder did you use? It’s not stated and I want to make this recipe so much!!!! Thanks 💞
Melissa Huggins
Hi Marcela, thanks for catching that – not sure what happened. It’s a 1/4 cup of cocoa powder. I fixed it in the recipe card too. Have a great day! 🙂
Marcela
Thank you!!!
daisy skinner
Hi there. I am so wary about food colors I am wondering if a boiled down beet solution would work.
thoughts?
Isn’t a red velvet cake without coloring just a chocolate cake?
Melissa Huggins
Hi Daisy, I’d imagine it would take a lot of beet juice to get a vibrant color and that wouldn’t work for this particular recipe. I’ve seen recipes that use beet juice and they look lovely. I do want to experiment with beets and I’ll let you know when I do. Sorry I couldn’t be more help.
Yes, red velvet is just like chocolate cake, but less chocolatey. So, if you leave out the color, there won’t be a change in taste. I add almond extract for more depth too. It’s delish!