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I’ve wanted to try the Red Velvet Cake for a long time. In all my honesty, I’d never had it before I became vegan, so I don’t have “the original” to compare to. But! When The Baking Fairy Valentina invited a few bloggers to join the Cupcakes for Cupcake Lovers Day online event, the vegan red velvet cupcakes were the first to come into my mind!
They are so classy!
They are chocolatey but not overwhelming.
And these vegan Red Velvet Cupcakes are so moist and oh-so-good!
Aaaand they are so easy to make!
They require a few ingredients which can be found in almost any kitchen.
I even “cheated” using a store-bought whipped cream for the frosting.
I was (!) planning on making the vegan cheese cream frosting. But, between home, work, and my classes, I just didn’t have time to make the vegan cheese cream at home and forgot to pick it up in a store.
So, no judging, the store-bought whipping cream was good and kids’approved 😉
Vegan Cupcakes are so easy to make!
By the way, because they don’t contain any animal products, the batter is so delicious as well. Lol Are you like me, impatient, and try the batter?
Anyway, if you were still hesitating to make them, trust me! I am NOT a baker! Moreover, the idea of decorating a cake (or a cupcake) makes me sweat 🙂
But, because they taste sooooo good, whoever tries them will forgive you all small (or big) decorating fails!
So, what are we waiting for? Let’s just jump to the recipe right away!
Oh-So-Good Vegan Red Velvet Cupcakes Recipe
The recipe is calling for vegan “buttermilk” which is a mixture of soy milk and apple cider vinegar.
I like using soy milk for homemade buttermilk, as I find it curdles better than other plant-based milk. Almond milk is good too, but I think cashew milk is probably not ideal.
But you can try and make it with other plant-based milk as well.
I used organic coconut sugar, as it adds colour and flavour to the cupcakes. But you can use the cane or white sugar as well. Just make sure it is suitable for vegans, as some sugar’s been processed with bone char.
For colour, I used a teaspoon of Wilton gel colour, as according to Wilton, it does not contain any animal by-products and is suitable for vegans. Of course, you can use other brands too 🙂
If you want the cupcakes to be redder, you can use less cocoa powder in the recipe.
We like the taste of cocoa in the cupcakes, therefore, we don’t worry about the red too much.
An easy, universal dessert for any occasion!
- 1 1/4 cup (250 ml) soy milk or other plant-based milk
- 1.5 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/3 cup (80 ml) melted and cooled coconut oil
- 1 1/4 cup (250 g) unbleached organic flour
- 1 cup ( 140 g) coconut sugar
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/2 tsp no-aluminum baking soda
Turn the oven to 350F (160C).
In a smaller bowl mix soy milk with apple cider vinegar to make "buttermilk", stir and set aside.
In a bigger bowl mix all dry ingredients.
Add vanilla extract and coconut oil to "buttermilk" and stir well.
Add the "wet" ingredients to the dry ingredients bowl and mix.
Line the cupcakes or muffin pan with either paper or silicone cupcakes liners and distribute the batter evenly.
Bake the cupcakes for about 15 minutes (final time depends on the oven).
Let them cool before applying frosting.
Use vegan buttercream or whipped cheese-cream to decorate the cupcakes, or, like me, use this whipped cream.
Just let the cupcakes cool down before you add frosting!
I hope you like them!
They are great for any occasion! Canada Day (Independence Day), Christmas, Birthday, wedding, anniversary, weekend, well, anything you can think of!
Sprinkle the red edible spray colour on it and it becomes a perfect Halloween treat too!
Also, they freeze well, so you can make them in advance and simply take out and decorate the day of the event 😉
Do I need more arguments to convince you? 🙂
Please share in the comments if you do try to make them or if you just like cupcakes 🙂 and remember to share the recipe with your friends!
There is more!
Check out those lovely food bloggers who have participated in the event sharing their cupcakes recipes! *Please note, not all of them are vegan.
Cupcakes for Cupcake Lovers Day!
Hosted by Valentina | The Baking Fairy
Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy
Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm
Brown Cow Cupcakes by Palatable Pastime
Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks
Busy Bee Honey Vanilla Cupcakes by For The Love of Food
Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
Cheesecake Cupcakes by Walking on Sunshine Recipes
Cherry Limeade Cupcakes by That Recipe
Cherry Vanilla Cupcakes by The Freshman Cook
Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul
Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes
Cookies & Cream Cupcakes by Karen’s Kitchen Stories
Creamsicle Cupcakes by Red Cottage Chronicles
Gluten Free Rocky Road Cupcakes by Frugal & Fit
Honey Lemon’s HoneyBee Cupcakes by Simply Inspired Meals
Lemon Cupcakes with Coconut Frosting by The Olive Blogger
Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla
Lost Princess Cupcakes by Seduction in the Kitchen
Orange You Glad Cupcakes by Cindy’s Recipes and Writings
Peanut Butter & Jelly Cupcakes by The Beard and The Baker
Pineapple Coconut Cupcakes by Crumb Top Baking
Pink Lemonade Cupcakes by Bowl Me Over
Pudding Pop Cupcakes by Nik Snacks
Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair
Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie
Strawberry Cupcakes by Confessions of a Baking Queen
And if that was not enough strawberries,
Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats
Sweet Summertime Cupcakes by Cooking with Carlee
Vanilla Bourbon Bacon Cupcakes by Our Good Life
Watermelon Themed Cake & Cupcakes by The Mandatory Mooch
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen