Vegan Red Velvet Cupcakes that Everyone Will Love!
Deliciously moist and vibrant Vegan Red Velvet Cupcakes that are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tbsp cocoa powder
- 1 tbsp red food coloring (vegan)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, red food coloring, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Notes
- For a cream cheese frosting, use vegan cream cheese and powdered sugar.
- Store leftovers in an airtight container for up to 3 days.
- Feel free to add vegan chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg