These vegan red velvet cupcakes are soft, moist and fluffy, just like the ones from a bakery. They’re topped with a creamy, tangy vegan cream cheese frosting, and they’re so good you won’t believe they’re completely egg and dairy free. They’re easy to make with simple ingredients, and perfect for any occasion.
⭐⭐⭐⭐⭐ wow, I can’t believe these are egg and dairy free! a treat everyone can enjoy. – sarah
Red velvet cupcakes have always been one of my favourite flavours. I think it’s because they feel a little bit more special than just a simple vanilla cupcake.
This recipe produces cupcakes that are so light and fluffy plus they taste amazing. My non vegan taste testers all agreed it was one of the best cakes to come out of my kitchen and I guarantee you won’t be able to tell that these cupcakes are completely egg and dairy free.
They are also made with real ingredients and nothing fancy that you have to hunt down at the health food store and will probably never use again.
These cupcakes have a super soft and moist texture which is balanced out perfectly by a very generous amount of tangy cream cheese frosting. This frosting is so good I was eating it straight out of the bowl as it tastes just like cheesecake! It may easily become your go to for all desserts from now on.
So, what flavour is red velvet exactly?
The common question that is asked around red velvet cake is, is it a vanilla cake or chocolate cake? And the answer is that it’s both and it is neither.
A red velvet cake has the perfect sweetness of a vanilla cake balanced out with a rich undertone of cocoa. The balance here has to be just right otherwise one flavour dominates the other.
The other key to red velvet is the tang. Using a bit of vinegar in the batter creates not only a chemical reaction which results in a super soft cake, but also balances out the sweetness and again helps shape that classic flavour profile.
Make sure to also try my vegan red velvet cake or my red velvet crinkle cookies!
Key Ingredients
These dairy free red velvet cupcakes are made with simple, easy to find ingredients that you may already have on hand in your pantry.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free milk – I usually use almond milk or oat milk when baking but you can use any dairy free milk you like.
- White vinegar – is added to the milk to create a dairy free buttermilk substitute which is essential for red velvet. You can substitute apple cider vinegar or lemon juice instead.
- Plain flour – also known as all purpose flour in the US. I haven’t tested these cupcakes with a gluten free flour blend, but if you do make sure to use a one to one blend that also contains xanthan gum for the best results.
- Cocoa powder – just a little bit gives a subtle chocolate flacour to the cupcakes. We’re using dutch processed cocoa powder.
- Vanilla – the other essential flavour of these red velvet cupcakes. Make sure to use a good quality vanilla extract for the best flavour.
- Baking powder – to give the cakes rise.
- Bicarbonate of soda – also known as baking soda in the US, this is going to react with our ‘buttermilk’ and create a soft, light texture.
- White sugar – for sweetness.
- Canola oil – or any light tasting oil, this keeps the cupcake soft and moist.
Equipment & Tools
- Cupcake / muffin tin – I always recommend using light coloured baking pans as they allow for a much more even heat distribution. My favourite is this USA Pan muffin pan.
- Paper muffin liners – these are the ones I use and honestly they are expensive but they are the best paper liners I’ve used. They will not stick to your cupcakes and are the perfect size giving your cupcakes that professional finish.
- Piping bags – I prefer to use disposable piping bags just to keep clean up super easy.
- Piping tip – you can use any piping tip you like to decorate your cupcakes.
A note on the red food colouring
Keep in mind that if you are vegan or making these for someone who is, that not all red food colouring is vegan as colourings often contain animal by-products. I love Americolor food gels as they are super concentrated and produce beautiful strong hues unlike a lot of others I’ve tried. This is the red gel colouring I use, which is also vegan.
To produce a really vibrant coloured cupcake, you will need to use more dye than you think as the cakes will darken as they cook and the brown colour from the cocoa powder will come through.
For this recipe I used a few drops of the red colour and then let the batter sit for about 5-10 minutes just to let the colour develop a bit so it was stronger. The colour really is only for looks however so if you don’t like the idea of using food dye, simply omit it.
Step-By-Step Instructions
These cupcakes are so easy to make! This recipe actually yields 14 cupcakes rather than 12 so you’ll need 2 muffin/cupcake pans or simply cook the final two after the first batch is done – either works.
Step 1: Mix the dairy free milk with the vinegar and set it aside to make your buttermilk. In a second bowl, whisk together the dry ingredients, and in a large bowl whisk together the sugar, oil and vanilla.
Step 2: Add the dry ingredients to the wet a little at a time, alternating with the buttermilk, until you have a smooth batter, then mix in the red food colouring until you reach the colour you want.
Step 3: Spoon the batter into the liners, filling them only halfway.
Step 4: Bake at 180°C/350°F for about 20 minutes, until the tops spring back when lightly pressed. Cool completely before frosting.
Frosting and decorating: For a the traditional red velvet flavour combination, I am using a knife to spread the tops of the cupcakes with my vegan cream cheese frosting, however you can choose to frost these cupcakes with a vegan vanilla buttercream if you prefer. If you’re using the buttercream, I recommend adding a little lemon juice to give it a slight tang.
I also sacrificed one of the additional cupcakes to break into crumbs for decoration as it looks super pretty, however if you’d prefer not to do this you can use sprinkles for decorating as well. These tiny heart sprinkles work really well if you’re making these for Valentines Day!
Storing and Freezing
These cupcakes will keep at room temperature for 2-3 days in a cool dry place. As I live in a hot and humid environment, I prefer to store my cupcakes in an airtight container the fridge instead, where they will last up to a week.
You can also freeze the cupcakes frosted or unfrosted for up to 3 months. Allow the cupcakes to thaw at room temperature or overnight in the fridge before serving.
Recipe FAQs
Yes. The colour is only for looks, so you can leave it out. Your cupcakes will just be more of a natural light cocoa brown rather than red, but they’ll taste exactly the same.
I haven’t tested them with gluten free flour, but if you want to try, use a good one to one gluten free baking blend that contains xanthan gum for the best chance of a similar texture.
Yes! This amount of batter can be split between 3 6 inch pans to make a little layer cake which is perfect to serve about 6 people.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan cupcake recipes:
Vegan Vanilla Cupcakes
Cookies and Cream Cupcakes (Vegan)
The BEST Vegan Chocolate Cupcakes
Vegan ‘Snickers’ Cupcakes
Easy Vegan Red Velvet Cupcakes
Ingredients
For the cupcakes:
- 250 ml (1 cups) dairy free milk
- 2 tablespoons white vinegar
- 300 grams (2 cups) plain flour/all purpose flour
- 2 tablespoons cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda/baking soda
- ¼ teaspoon salt
- 180 grams (¾ cups) white sugar/granulated sugar
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- ¼ teaspoon red gel food colouring optional
For the cream cheese frosting:
- 250 grams vegan cream cheese softened to room temperature
- 60 grams (¼ cup) dairy free butter
- 1 teaspoon vanilla extract
- 5 cups icing sugar
- ¼ teaspoon salt to taste
Instructions
- Preheat the oven to 180°C/350°F. Line one muffin tin with 12 patty cases/cupcake liners and a second tin with 2.
- In a small bowl, combine the 250 ml dairy free milk and 2 tablespoons white vinegar. The milk may split, which is fine. Set aside.
- In a medium bowl, whisk together the 300 grams plain flour/all purpose flour, 2 tablespoons cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon bicarbonate of soda/baking soda and ¼ teaspoon salt.
- In a large bowl, whisk together 180 grams white sugar/granulated sugar, ⅓ cup canola oil, and 2 teaspoons vanilla extract until combined.
- Slowly add the dry ingredients to the oil and sugar mixture, alternating with the milk, until the batter comes together, scraping down the sides of the bowl as necessary.
- Add the ¼ teaspoon red gel food colouring, if using, and mix through, adjusting until you reach your desired colour. You can let the batter sit for 5 minutes for the colour to develop further.
- Spoon the batter into the patty cases, filling them only ½ full. Bake for 20 minutes, or until lightly springy to the touch. Let cool completely before frosting.
For the cream cheese frosting:
- Using a hand mixer, or a stand mixer with the paddle attachment fitted, beat the 250 grams vegan cream cheese, 60 grams dairy free butter and 1 teaspoon vanilla extract for 1–2 minutes until creamy.
- Add 2 cups of the 5 cups icing sugar and beat on low until combined. Gradually add the remaining icing sugar, 1 cup at a time, mixing slowly until the frosting is thick and pipeable.
- Scrape down the sides of the bowl to make sure all the sugar is incorporated, then add the ¼ teaspoon salt to taste and mix through. If the frosting is too soft to pipe, chill it in the fridge for 15–30 minutes.
- Place the frosting into a piping bag fitted with a round tip and pipe onto the cooled cupcakes.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Carly says
Would this work with apple cider vinegar instead of white vinegar? xx
Sally says
Hi Carly, yes that would work just fine!
Sarah says
Wow I can’t believe these are egg and dairy free, the look amazing! And a treat everyone can enjoy 🙂
Sally says
Thanks Sarah!
Robyn says
These are so beautiful, and what a great idea to make this classic into a vegan cupcake, so everyone can enjoy it!
Sylvie says
Such cute little cupcakes, I love that it is a vegan alternative to the classic red velvet ones! I have never tried a vegan cream cheese but Im really curious to know what it tastes like. Gonna have to give it a go!
Sally says
Thanks! Some brands are definitely better than others so you have to be cautious. The woolworths home brand is inedible, but the Sheese brand is pretty close to the real thing!