Vegan Red Velvet Cupcakes


(from 37 reviews)
178

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! But don't worry guys, I will keep updating here at least once a week and more often at VegCorner.com.

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 colour.

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 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

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Prep TimeCook TimeMakes
20 Mins17 Mins12 cupcakes
AuthorCategoryMethod
CupcakesBaking
Vegan Red Velvet Cupcakes
4.8 from 37 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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Vegan Red Velvet Cupcakes


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178 COMMENTS

    • You can try it with whole wheat pastry flour instead. Use the same quantity as the cupcakes but you will have to bake it as two 8/9 inch cakes or one 9×13 inch cake.

  1. I tried your recipe. I used regular milk though. It didn’t curdle, so I whisked yogurt and half of milk+vinegar mix. Still it came out pretty good. Thank you so much for wonderful recipe.

  2. How big a cake pan do you need to use the exact same recipe and get no left over or no need to make more?
    PS, I tried beet juice, but it didn’t work. How do you juice a beet to get the juice?

    • A 9×13 inch pan or two 8-inch pans should work if my guess is correct. I once tried buying canned beets and blended it and used the puree. It doesn’t get red though. More like a dark violet cake.

    • You have to purée it in a magic bullet or a juicer. If you juice it you’ll need to watch the liquid you add to the batter and trade out some of the water for it.

    • Yes you can use dairy milk, fat or non-fat. What is air fryer? I have only baked in an electric oven. So not sure how it will turn out.

  3. It’s been 10min my milk did not curdle so I added one more teaspoon apple cider vinegar still it did not curdle…

      • My milk never curdled either, and I have used this recipe a few times already (I tried cow milk, lactose-free milk and soy milk, one at a time of course). I asked my grandma what could be wrong and she told me that you have to heat up the milk and then add vinegar. I tried and it worked (with lactose-free milk), I just had to cool it to a room temperature after.
        Off topic: I LOVE THIS RECIPE, I just leave the red colouring out and make delicious brownies/cupcakes.

  4. I have rice vinegar. Can I use it instead of apple cider?? Also can you suggest a replacement for Egg replacer powder. It’s not available here.

    • I haven’t used rice vinegar before so not able to guess. The replacement depends upon the recipe and will vary accordingly.

  5. Awesome it comes out light and fluffy I did not believe there were no eggs, I tried one with eggs and this came out lighter, thanks

  6. Hi, I am planning to make this red velvet cake (not vegan though). I usually use King Arthurs cake flour to make cakes. Should I replace it with the same quantity or should i decrease it ?
    Or making it with all purpose flour is a better idea rather than the cake flour ?

    • I think it’s better that you use all-purpose flour itself. Recently I baked the eggless plain vanilla cake with cake flour instead of all-purpose flour, which has vinegar too in the recipe like these cupcakes and the cake was too fluffy/crumbly. If you are planning to cut/decorate make it into fancy cake it might not hold it’s shape. It should be ok for straight forward filling and frosting.

  7. Hii Ma’am!
    I love these cupcakes! I make them quite frequently and all my friends at office loves it 🙂
    I am following your blog for 2-3 months and simply love it …Thanks a lot.

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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.

    • 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.

  13. 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

    • 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.

  14. 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 !

  15. 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

  16. 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

    • 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.

  17. 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

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

  18. Hi,
    If I were to bake this into a 2 layer cake instead of cupcakes, what would the baking time be and at what temperature? Thank you.

    • If it’s a 9-inch cake, I would check around 20-22 minutes and little more for an 8-inch cake. The temperature would be the same. Do the toothpick test.

  19. Hi Madhuram ,

    Thank you so much for sharing this recipe. It absolutely worked wonders! Turned out exactly as what the recipe says 🙂 I made this for family get together and every one loved it and couldn’t stop talking how good it was 🙂 Cupcake turned out really soft. Now I’m going to try all the other recipe on this website. Simply the best recipe and it truly works

    Thank you !!

  20. Could you please write the recipe for the Red Velvet Frosting and the eggless cake separately. Just a curious question but are eggless cakes very nice, and have the normal flavour like the egg cakes normally have!

    • There is a link to the frosting recipe in the cucpake recipe itself. Not all cakes with eggs can be made egg free. But the recipes I have posted here have been actually tested by me and tasted/tried by my friends/family and I get wonderful comments. So yes, you can make good egg free cakes.

  21. Just did this velvet it was awesome shared it with other, one lady say it looks as beets i say you say that when it is finish baking, will be sharing this and telling all my friends about this site, thank you now I can bake for my friends who cannot use egg ever regret the day I found this page, going and make the butter frosting now

  22. I made a batch of these for my vegan niece. So far everyone that has tried them thinks they are divine, including myself. Nice and moist and yummy.

  23. yes, it does work for me by using the rice flour
    I also replaced the sugar with brown sugar. Maybe it doesn’t sweet like using the granulated sugar. but it’s ok
    since I only have them on hand
    and I didn’t bake the cake, I steamed them. the texture is fine and moist 🙂
    I steamed them for 15-20 minutes

  24. I tried this recipe, taste so gooood. I replace the all purpose flour with rice flour and replace the sugar with palm sugar. It works well. Thanks for the eggless red velvet cupcake this recipe help me a lot when the egg’s price increase :))

  25. This recipe was perfect. The cupcakes were delicious, made them for some friends and almost ate all of them after the test taster. Only problem was I only got 9 instead of 12. Please if you could tell me what I might of done wrong. I followed the recipe to the T.

  26. Hi Madhuram

    Just made this awesome eggless red velvet cake but used whole milk and it was just beautiful very tasty and had a very good texture too. The boys loved it and had no idea it was eggless.

    Thanks Madhuram, and now I am ready to try this using a big jumbo size cup cake. Wish me luck.

        • Hi Alice, I checked the Wilton’s website and saw the pan you are talking about. There was also a recipe for that pan, a chocolate pound cake. Based on those measurements I think the closest you can get is by doubling this recipe. This is just a guess. I wouldn’t know for sure unless I try the recipe.

    • You could still use the apple cider vinegar (not anything else) because I recently came to know that ACV is added in red velvet cupcakes even which is made with eggs because it increases the color.

  27. Tried these cupcakes today and they are light, fluffy and have that perfect moist crumb, loving them. Thank you so much for such a wonderful recipe.
    May Allah be pleased with you.

  28. Hi! i was wondering why use a non diary milk? and which is a good brand for a non diary milk. I have been wanting to try out eggless red velvet cupcakes! with your recipe i just cant wait!

    • Non-dairy milk is used to make it vegan. Vegans do not consume any dairy products. I prefer almond milk and rice milk. You will have to try a couple of brands to decided which is your favorite. If you are not a vegan, then you could use dairy milk itself. The vinegar is used to mimic buttermilk. So maybe you could try using buttermilk directly.

  29. I was wondering if you have tried making regular cakes from the cupcake recipes you have listed? I am a traditional baker but have been asked to make an egg-less birthday cake for a client, having never tried this I was looking up recipes and found yours. Thank you for the help!

  30. I have made this recipe on number of occasions and has been a hit with my family and friends. Thank you for sharing your wonderful recipes!

  31. Very good recipe, didnt think they would rise, without the eggs, but they did.
    I used a teaspoon of paste food colouring and it worked well.
    Thanks OP

  32. To make red velvet cake red, traditionalists use powdered food coloring. Works much better. You also don’t have to worry about having too much liquid.

  33. Hi, the recipe looks really enticing and I would love to try it out at home. My only query is can I skip the almond extract? If not, then what can I substitute it with? I’m unable to find any extract within my vicinity.

    Thank you.

    • Almond extract is purely optional. I can’t deny that it gives a nice flavor to the cake but simple vanilla extract is enough. Look for almond extract next to the vanilla extract in the baking aisle of the grocery stores.

  34. I made a healthier “vegan plus” recipe if anyone is interested. I substituted whole wheat flour for regular, raw sugar, and used applesauce instead of oil. All the flavor with less fat! I also used a teaspoon and a half of Ener-G egg replacer mixed with 2 tablespoons of warm water to make them fluffier. Mix it separately and then stir it in with the rest of the liquids. I also used only a tablespoon of food coloring and they came out much brighter than pictured. Thanks for the great recipe!

  35. Hi

    Made this today and they all sank before my eyes after rising really nicely. Like adviced, I beat it minimally… Any ideas or suggestions?

    Thanks

    Aadhyanta

    • Usually muffin sinks when the batter is too thin, over beating or the temperature being too high. Did you happen to use more liquid than mentioned in the recipe? It’s your oven temperature if you have experienced similar problems with other recipes too.

    • I have to work on it Namrata. Somewhere in the comments section of this post, there is a link to such a recipe by another reader. Please check it out.

  36. These are AMAZING! I never even liked red velvet cupcakes in my pre-vegan days, but I LOVE these! Nice work – my RV loving coworkers are going to be very pleased tomorrow! 🙂

  37. Madhuram, these cakes are just gorgeous. I’ve never been a huge fan of red velvet, but yours look mouthwatering. Love all that colorful frosting too.

  38. I have been trying to perfect a vegan recipe, but don’t see what you substitute for eggs. What are your thoughts on structure. They look great. I actually think the less you use on the red along with a small amount of cocoa does the trick.

  39. Thank you for this! I just had my first red velvet cupcake – and a vegan red velvet cupcake at that – from Sprinkles in La Jolla, CA and was blown away by how good it was. Which made me think: I must try and make my own (since I live in OK and won’t be getting back to Sprinkles any time soon)!

  40. Even I’m hesitant to use food colors.
    Been waiting to go find something in Whole Foods, haven’t been there yet.
    I liked your first cupcake more than the ones with icing 🙂

    A question – does it make a difference if I use the regular white vinegar instead of apple cider vinegar as asked in this recipe?
    Thanks!

  41. Lovely. Red Velvet cupcakes are my favourite. I have seen a recipe that uses beets for the colour…have you ever tried that?

    Aparna from Square Meals

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