Fluffy and moist vegan red velvet cupcakes with a tangy cream cheese frosting. They come together in one bowl and use only common pantry ingredients. The cupcakes can also be made gluten-free and without food dye.
Ingredients you'll need
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Vegan-friendly red food coloring OR beetroot powder. If using red food dye, make sure it doesn't have carmine which is made of beetles. Some brands include AmeriColor, Wilton, and Queen Fine Foods (Australia). There are also brands that sell natural liquid food coloring or you can use beetroot powder.
Dairy-free milk. Any variety will work (or even water). However, for more tender cupcakes, I recommend a creamy variety such as soy milk or oat milk.
Apple cider vinegar reacts with dairy-free milk to make vegan buttermilk and makes these cupcakes more tender. Alternatively, you can use white vinegar or lemon juice.
Cocoa powder helps give the cupcakes a lighter crumb and a hint of chocolate flavor!
Making the cupcake batter
The cupcake batter is easy to make as you're just mixing the dry and wet ingredients in one bowl until combined. However, here are a few tips for the best vegan red velvet cupcakes:
- Add most (or all) of your food coloring when you add the wet ingredients. When you mix it in early, you'll be less likely to overmix it later.
- Don't overmix your final batter! Some lumps are fine, as long as they aren't lumps of flour.
Tips for assembling and baking the cupcakes
I recommend using a cookie or ice cream scoop to divide your cupcake batter. It's easier and neater than using spoons.
Each cupcake cavity should be filled by around two-thirds for the cupcakes to rise to the top but not overflow. I used all of my cupcake batter and it nicely filled a standard USA Pan Muffin Pan.
Finally, make sure you don't overbake your cupcakes. If your toothpick comes out with wet batter, they aren't done. If your toothpick has a few crumbs but no batter, the cupcakes are ready! The cupcakes will continue baking when you remove them from the oven. If your toothpick is completely clean, they might be overbaked.
Decorating the cupcakes
These cupcakes are delicious with a dairy-free cream cheese frosting! Alternatively, you can top the cupcakes with:
- Vanilla buttercream. I suggest adding lemon juice so it mimics the tanginess of cream cheese frosting.
- Dairy-free whipped cream
- Strawberry frosting
- Strawberry cream cheese frosting
For something extra special, you can also top your cupcakes with:
- red velvet cake crumbs
- red or pink sprinkles
- candy love hearts
- dairy-free chocolate chips
Expert Tips
Yes, beetroot powder works for these vegan red velvet cupcakes! Compared to food dye, beetroot powder is more likely to fade in baked goods (this depends on the brand of your beetroot powder and how old it is). I recommend adding more beetroot powder than you think you'll need. It'll also make the cupcakes pink rather than red in color.
Yes! I tested a few ratios and types of gluten-free flour and my top recommendation is to use 50% gluten-free all-purpose flour and 50% almond flour. The cupcakes rise well and aren't gummy or dry. I also tried the recipe with Bob Red Mills 1:1 flour but the cupcakes were flat and slightly gummy.
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Vegan Red Velvet Cupcakes (customisable)
Ingredients
Dry ingredients
- 1 ¾ cups (220g) all-purpose plain flour, (note 1 for gluten free)
- 1 cup (200g) granulated sugar
- 1 tablespoon cocoa powder
- 1 tablespoon baking powder
- Pinch of salt
Wet ingredients
- 1 cup (250g) dairy-free milk
- ⅓ cup (80g) neutral flavored oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ~1 teaspoon vegan red food coloring gel, or 3 tablespoons beetroot powder, as needed (note 2)
Vegan Cream Cheese Frosting (note 3 for tips and alternatives)
- ¾ cup (190g) vegan cream cheese, room temperature
- ¾ cup (170g) vegan butter, room temperature
- 4 cups (400g) powdered sugar / icing sugar, (note 4)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners.
Make the cupcakes:
- Add all the dry ingredients to a large mixing bowl and whisk until there are no lumps. Add all the wet ingredients and mix until just combined. If desired, add more food coloring or beetroot powder and gently mix until the batter is your desired color. Keep in mind that the color may fade when baked.
- Use an ice cream scoop or a large spoon to divide the batter between your cupcake liners. Each cupcake cavity should be two-thirds full.
- Bake the cupcakes for 20-25 minutes. They are ready when you insert a toothpick in the center of a cupcake and it comes out with no wet batter on it (a few crumbs are fine).
- Cool the cupcakes in the tray for 5 minutes then transfer them to a wire rack.
Make the frosting:
- Add the cream cheese and butter to a large bowl or stand mixer. Beat until just combined. Add the sugar and beat until just combined. If you overmix the frosting, it will become loose and may not hold up. Add more powdered sugar for a firmer frosting. Chill until needed.
- When the cupcakes have fully cooled, use a spatula or piping bag to frost the cupcakes. Decorate as desired.
- Serve the cupcakes immediately. Alternatively, store the cupcakes in an airtight container in the fridge up to 3 days. The cupcakes can be frozen up to 1 month but it's easiest to freeze the cupcake seperately from the frosting. Allow them to come to room temperature before serving.
Notes
- For gluten-free cupcakes, replace the flour with 1 cup (160g) gluten-free all-purpose flour and ¾ cup (75g) almond flour. Some 1:1 gluten-free flour blends will work but I don't recommend using Bob Red Mills 1:1 flour by itself because it makes these cupcakes gummy.
- All brands of food coloring and beetroot powder vary in color and intensity so you may need to adjust accordingly. If you use liquid food coloring (not gel), you'll need around 1-2 tablespoons. If you use beetroot powder, add it with the dry ingredients rather than the wet ingredients.
- If you don't have vegan cream cheese, I recommend making a classic buttercream. Simply omit the cream cheese and add some lemon juice to taste. The lemon flavor mimics the tanginess of the cream cheese.
Nutrition
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Hi,
Do you think raspberry powder instead of beetroot powder could also work maybe for a more pink colour?
Yes, it could work but it depends on the individual raspberry powder as all brands vary in colour. Hope that helps!
Thanks so much for this recipe. Can't wait to try it. Can i use grapeseed oil?
My pleasure! Grapeseed oil is fine!
Those are some of the best red velvet cakes I've ever seen! I'm still hunting for the perfect formula, so I have to try yours next.
Aw thanks so much Hannah! If you try them, let me know how you go :). I've baked them a few times with success!