Vegan Red Velvet Cupcakes
Vegan Red Velvet Cupcakes
Recipe type: Dessert
  • 1 cup soymilk
  • 1 teaspoon apple cider vinegar
  • 1¼ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • 2 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 teaspoon chocolate extract (optional)
Buttercream Frosting
  • ½ cup Earth Balance Butter, at room temperature (or other non-dairy butter)
  • 3 cups confectioners' sugar
  • 1½ teaspoons vanilla extract
  • 2 tablespoons nondairy milk (I used almond)
  1. Preheat oven to 350 degrees and line muffin pans with liners.
  2. Whisk together the soy milk and vinegar and set aside to curdle.
  3. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
  4. Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
  5. Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
  6. Do not over mix, or cupcakes will turn out gummy - small lumps are okay.
  7. Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
  8. Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in center comes out clean.
  9. Cool cupcakes in the pan for five minutes, and then transfer to a cooling rack or surface to cool completely
  1. With an electric hand or stand mixer, cream butter until it is smooth and begins to fluff. With the mixer on low speed, add confectioners' sugar, vanilla and non-dairy milk. Fluff for another few minutes. Add 1 or 2 tablespoons more of milk to achieve the right consistency. Cover the icing to prevent it from drying out until ready to use. Rewhip before using.
calories from fat 76
Nutrition Information
Calories: 280 each
Recipe by Ordinary Vegan at