Vegan Red Velvet Cupcakes

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(from 41 reviews)
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Vegan Red Velvet Cupcakes

Hello friends, hope you all had a wonderful Christmas, happy New Year and a lovely Pongal! I know that I went missing again but back with a decadent vegan red velvet cake recipe! As I have mentioned before I'm trying to cut back on baking to get back on a healthy lifestyle. I have to do this because I completely lack self-control when it comes to sweets. So I have decided to cut it at the source itself!

Vegan Red Velvet Cupcakes

During Christmastime I got an order to bake some cupcakes. Initially, I was requested to make egg free red velvet cupcakes but I told them that I haven't tried it so far and will stick to vanilla and chocolate itself. Actually, I have been avoiding the red velvet cupcakes all these days because I'm not comfortable using food colors and that too this particular recipe uses so much of it.

Also, it is quite difficult to find a vegetarian red food color. But being the baking enthusiast that I am, I did not want to miss the opportunity to try something new. So I started searching the web for a vegan red velvet cupcake recipe and found this in Food.com.

The recipe is all over the internet and supposedly has featured in Vegan Cupcakes Take Over the World too. This recipe is quite similar to the vegan chocolate cake recipe I have posted earlier, except that it does not use as much cocoa powder. These vegan red velvet cupcakes were crimson in color instead of bright red and looked more like beet cupcakes. When I try this recipe the next time for my family I'm going to use pureed beets instead of the food color.

This red velvet vegan cupcake recipe can also be used to make vegan red velvet cake. You can bake two layered cake. The recipe should be good enough to bake two 8 or 9 inch round cakes. What special way than to celebrate your special occasion with a vegan red velvet cake with vegan cream cheese frosting! Another interesting idea is to bake them in a mini muffin tin to make cute little red velvet vegan cupcakes. This size will be perfect if you are baking it for small children especially.

TOP RATED

Vegan Red Velvet Cupcakes Recipe

Prep TimeCook TimeMakes
20 Mins17 Mins12 cupcakes
AuthorCategoryMethod
CupcakesBaking
Vegan Red Velvet Cupcakes
4.9 from 41 reviews
Make your special occasions even more special by baking these vegan red velvet cupcakes. Frost it with your favorite frosting and add sprinkles to suit the celebration.
Ingredients:
  • 1 cup Non Dairy Milk (I used almond milk)
  • 1 teaspoon Apple Cider Vinegar
  • 1 1/4 cups All Purpose Flour
  • 1 cup sugar
  • 2 tablespoons Cocoa powder
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/3 cup Oil
  • 2 tablespoons Red Food Coloring (make sure that it's vegan)
  • 2 teaspoons Vanilla Extract
  • 1/4 teaspoon Almond Extract

For Frosting, Check this Vegan Butter cream Icing recipe

Procedure:
  1. Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with paper liners and grease it lightly.
  2. In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.
  3. Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.
  4. Once the milk has curdled, stir in the oil, food color and the extracts. Whisk it well to combine.
  5. Make a well in the dry ingredients and slowly add the wet ingredients to it, stirring it until all the ingredients come together. Small lumps are okay. Take care to see that you do not over mix it otherwise you will not get fluffy cupcakes.
  6. Fill each muffin tin 3/4ths full of the batter.
  7. Bake it for about 16-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean or with very little crumbs is okay too. Mine were done after 17 minutes.
  8. Transfer the pan to a wire rack and let it remain there for 5 minutes. After that remove the cupcakes from the pan and let it cool completely before you can frost it.
Taste:
  1. Since I have not tasted a regular red velvet cupcake before I have nothing to compare this vegan red velvet cupcake with, but I firmly believe that even those who have tasted the original version will love this vegan version too. It doesn't taste very "chocolaty" or doesn't have an overpowering vanilla flavor either. The original recipe uses some chocolate extract, which as the author suggests makes this cupcake stand out. I was not able to find it though.
My Notes:
  1. My red velvet cupcakes looked more like purple Velvet cupcakes. I think I should have used the entire bottle (28ml) of red food color instead of just the 2 tablespoons. The color of the cake depends upon the brand of food color you use. Mine looked more like cupcakes made with beets, which actually is a very good alternative for the red food color.
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Suggested Reading: Eggless Red Velvet Oreo Cake
Vegan Red Velvet Cupcakes

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207 COMMENTS

  1. Tasanee jordan

    can you use agave nectar insteand of refined white sugar?

    • Madhuram

      You could but you will have to adjust the quantity of other liquid ingredients that you are using.

    • fizz

      u could tell well for me it was yummy

      • Madhuram

        Thanks Fizz.

  2. Renuka

    Hi Madhuram,

    I tried the Red Velvet Vegan cupcakes and it turned out amazingly well. I substituted the Almond with Soya milk and reduced the sugar by about 1 tabsp.

    Thank you so much.

    Regards,
    Renuka

    • Madhuram

      You’re very welcome Renuka.

  3. Renuka Muthaiah

    Hi Maam,

    Can soya milk be substituted instead of almond milk for the red velvet cupcake recipe.

    Thank you,

    Your recipes are really great.

    Regards,
    Renuka

  4. alice

    I have made this beautiful red velvet cup cakes they were just so awesome and all loved it. I now want to try with eggs, please help

    • Madhuram

      There are so many good recipes out there with eggs Alice. Just Google for it and try the one with the highest rating.

  5. Sarah

    Hey, this recipe is from Isa Chandra Moskowitz & Terry Hope Romero’s VEGAN CUPCAKES TAKE OVER THE WORLD

  6. diva

    Thanks for sharing this recipe is awesome!!! Thank you thank you thank you

    • Madhuram

      You’re very welcome Diva.

  7. Briannen holyoak

    OMG I AM ALLERGIC TO EGG AND THIS WEB SITE HAS SAVED ME !!!!!!!! THANK YOU

    • Madhuram

      Thank you very much Briannen.

  8. dipti bandekar

    Hi,
    What would be the measure for beet if we decide to use it for red velvate cup cakes and how to use it.

  9. shruti

    it was a really nice recipe can we try this on already made muffins.

  10. Sangeeta

    Hi, first of all I would like to say that this recipe is awesome! My entire family and kids loved it! I would like to find out if this can be made into 1 whole cake itself? Would it still turn out the same and moist?

    Thanks

    • Madhuram

      Thanks Sangeeta. Yes you can make it into one 13×9 inch cake or two 8/9inch cakes.

  11. Seema

    Hi Madhuram, thanks for the recipe. Tried it. Mine turned out to be a bit – just a tinge bit- bitter! Not sure if it’s the Cocoa or white vinegar and also while making an eggless cake is it necessary to add vinegar or lemon? Cheers.

    • Madhuram

      You’re welcome Seema. I’m not able to guess the reason for the bitterness if you followed the recipe exactly. Sometimes using white vinegar does give a “vinegary” after taste that’s why I prefer using apple cider vinegar. Vinegar or lemon juice gives fluffiness to egg less cakes. But you should be careful about the quantity you use.

  12. Seema

    Hi Madhuram,
    Thanx for the recipe….tried it…mine turned out to be a bit – just a tinge bit- bitter!..not sure if its the Cocoa or white vinegar…also while making an eggless cake is it necessary to add vinegar or lemon?..would highly appreciate your take on this..cheers

    • Madhuram

      Sorry for the late reply Seema. I think the bitterness could have been because of the baking soda (do you think it’s too old) or could be the white vinegar too. I feel that white vinegar has an after taste that’s why I prefer using apple cider vinegar. Adding vinegar or lemon juice gives cakes and cupcakes fluffiness. So adding a little might be helpful.

  13. nizha

    Hi,
    Can I use dairy milk (fresh milk) replacing the non dairy milk? And can I also omit the almond extract?
    Thanks

    • Madhuram

      Yes Nisha.

  14. Payal

    Lovely recipe this one! I used buttermilk instead of the the milk and vinegar.. Turned out just great!!

    • Madhuram

      Thanks Payal.

    • Subasri

      If using buttermilk what is the measurement

      • Madhuram

        It will be 1 cup of buttermilk.

  15. Archana

    I made these and they turned out perfect ! I also used the recipe and made chocolate cake by adding more cocoa and melted chocolate , they also were perfect . Now I wanted to know can I use this recipe for plain vanilla cake by omitting color and cocoa ? Please reply soon , I wanna make it tomorrow for a bday !

    • Madhuram

      It won’t work Archana. Please check out my eggless vanilla cupcake/cake recipes.

  16. Nikki

    These are HEAVENLY

    So light and fluffy. Can’t get enough of them.

    Used some plain buttercream frosting with black food dye. Just beautiful <3

    • Madhuram

      Thanks Nikki.

  17. Viju

    Hi Madhuram

    I would like to try adding pureed fresh beets. Can you recommend how much I should add? Also do you think the color will be the nice red that red velvet cakes usually have? Thanks

  18. radha

    Hi

    Where do you buy vegan friendly red color?
    Thanks

    • Madhuram

      These days most of the red color does not use any animal product, or at least that’s what I read. But you can be sure by writing to the company to ascertain that it’s vegan. That’s what I did.

  19. VR

    Hi Madhuram

    I would like to substitute the red food coloring with pureed beets as you suggested. How much pureed beets should I use?
    Also will the color be red if I used only pureed beets? Thanks

  20. Priyanka

    I don’t have apple cider vinegar. What can I substitute it with?
    I really wanna make these!
    Thanks!

    • Madhuram

      Try white vinegar or double the quantity of lemon juice.

      • Priyanka

        Great! Thanks!

  21. Valentine’s Day Red Velvet Cupcakes | The Kind Life

    […] Source: egglesscooking.com […]

  22. Sanchi

    can i use normal vinegar instead of apple cider vinegar

    • Madhuram

      Yes, Sanchi. Personally I prefer apple cider vinegar because I feel that white vinegar leaves an after taste/smell.

  23. deepali

    can you use normal milk for just an eggless recipe and do you need the almond extract?

    • Madhuram

      Yes any milk is fine, Deepali. You can use vanilla extract instead.

  24. shalani

    I tried this recipe and it came out excellent. Thank you.

    • Madhuram

      You’re welcome Shalani.

  25. Vanessa

    WHAT IS BAKING SODA, IS IT THE SAME AS BICARBONATE SODA ?????

    • Madhuram

      It’s the same.