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5 from 2 votes

Vegan Red Velvet Cupcakes - Moist, Chocolaty, and Delicious

An easy, universal dessert for any occasion!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Keyword: red velvet cupcakes, vegan cupcakes
Servings: 12 cupcakes
Author: Nat


  • cupcakes mold


"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


  • 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.