Vegan Red Velvet Cupcakes

Vegan Red Velvet Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 20 minutes


For the Red Velvet Cupcakes:

2 cups All-Purpose Flour (250g)

1 cup White Granulated Sugar (200g)

1 tsp Baking Soda

1/2 tsp Salt

1 Tbsp Cocoa Powder Unsweetened

1 cup Vegan Buttermilk (240ml) 1 Tbsp Lemon Juice + Soy Milk up to the 1 cup (240ml) line

2 tsp Vanilla Extract

1/2 cup Canola Oil (120ml) or Vegetable Oil

1 Tbsp Distilled White Vinegar

1 tsp Red Gel Food Color

For the Red Velvet Frosting:

1/2 cup Vegan Butter (112g)

4 cups Powdered Sugar (480g)

1 Tbsp Cocoa Powder Unsweetened

1 tsp Vanilla Extract

1/4 tsp Red Gel Food Color

2-3 Tbsp Soy Milk


1Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners. Set aside.

2Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and cocoa powder and mix together.

3Prepare the vegan buttermilk by adding 1 Tbsp lemon juice into a measuring jug and then adding soy milk up to the 1 cup (240ml) line and allowing to sit for a minute to curdle into buttermilk.

4Add the vegan buttermilk, vanilla extract, oil, vinegar and red gel food color to the mixing bowl and whisk briefly with a hand whisk to combine into a batter. Don't over-mix.

5Divide the batter evenly between the cupcake liners.

6Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

7Allow to cool completely before frosting.

8Add vegan butter, powdered sugar, cocoa powder, vanilla extract, red gel food coloring and 2 Tbsp soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add the extra soy milk.

9Pipe the frosting on top of your completely cooled cupcakes and serve.

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