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Vegan Red Velvet Cupcakes

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 people
Calories 176kcal



Wet Ingredients:

  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar (sub lemon juice)
  • 1 cup granulated sugar
  • ¼ cup grapeseed oil or any neutral flavored oil
  • ¼ cup applesauce
  • 2.5 teaspoons vanilla extract
  • ½ teaspoon almond extract (*optional)
  • 1 tablespoon red food coloring gel (vegan-friendly)

Dry Ingredients:

  • 1 ¾ cups cake flour (sub all-purpose)
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Batch of Frosting (choose your favorite)


  • Preheat your oven to 350 °F (177 °C). Fill a 12-Slot Cupcake Pan with 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.
  • When the buttermilk is ready, add the oil, applesauce, granulated sugar, red coloring, vanilla, and almond extract. Whisk to combine well.
  • In a large mixing bowl with a mesh strainer on top, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine well and set aside.
  • Now slowly pour the wet ingredients into the dry ingredients. Whisk together until just combined (*Don't over mix or it can create a dense and chewy cupcake).
  • Divide batter evenly into each slot about ⅔ 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.


Measuring Flour: For accurate results, don’t scoop the flour with a measuring cup directly from the container. Instead, aerate it first, then scoop it out of the container with a spoon and then into a measuring cup. Don’t pack or tap the cup. Now, lightly sweep a butter knife across the top to remove the excess.
Food Coloring - not all food coloring is vegan and may contain animal ingredients. Americolor and Wilton food coloring gels are both vegan-friendly. 
If you don't want to use food coloring, you can omit it altogether and the cupcakes will taste the same, they just won't be red.  Make them festive by topping the frosting with crushed dried strawberries/raspberries and use red cupcake liners, or place a fresh strawberry on top. You can also bump up the chocolate flavor with 2 more tablespoons of cocoa powder.  


Serving: 1cupcake | Calories: 176kcal | Carbohydrates: 31g | Protein: 1g | Fat: 4g | Sodium: 237mg | Potassium: 23mg | Sugar: 17g