Vegan Red Velvet Cupcakes
These stunning vegan red velvet cupcakes are moist and tender with a classic tangy cocoa flavor topped with a luscious dairy-free cream cheese frosting. This vegan recipe replaces eggs and dairy seamlessly to create cupcakes that are completely indistinguishable from the traditional version.
Moist and vibrant vegan red velvet cupcakes crowned with silky dairy-free cream cheese frosting.
Nutrition per serving
Ingredients
dry
wet
frosting
Instructions
Make Vegan Buttermilk
Preheat oven to 350 degrees Fahrenheit and line a 12 cup muffin tin with cupcake liners. Combine almond milk and apple cider vinegar in a bowl and let sit for 5 minutes to curdle into a vegan buttermilk.
Mix Dry Ingredients
In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, and a pinch of salt until evenly combined.
Combine and Fill
Add the oil, red food coloring, and vanilla extract to the vegan buttermilk and stir. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Divide the batter evenly among the 12 cupcake liners filling each about two thirds full.
Bake the Cupcakes
Bake in the preheated oven for 20 to 22 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack before frosting.
Frost and Serve
Beat the vegan cream cheese with powdered sugar and a splash of vanilla until smooth and fluffy. Pipe or spread the frosting generously onto each cooled cupcake and serve.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.