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+ servings
5 from 2 votes
Vegan Red Velvet Cupcakes - Moist, Chocolaty, and Delicious
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

An easy, universal dessert for any occasion!

Course: Dessert
Keyword: red velvet cupcakes, vegan cupcakes
Servings: 12 cupcakes
Author: Nat
Ingredients
"Wet" Ingredients
  • 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
"Dry" Ingredients
  • 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
Instructions
  1. Turn the oven to 350F (160C).

  2. In a smaller bowl mix soy milk with apple cider vinegar to make "buttermilk", stir and set aside.

  3. In a bigger bowl mix all dry ingredients.

  4. Add vanilla extract and coconut oil to "buttermilk" and stir well.

  5. Add the "wet" ingredients to the dry ingredients bowl and mix.

  6. Line the cupcakes or muffin pan with either paper or silicone cupcakes liners and distribute the batter evenly.

  7. Bake the cupcakes for about 15 minutes (final time depends on the oven).

    Let them cool before applying frosting.

    Enjoy!