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!
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 color.
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 a 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.
Recipe
Vegan Red Velvet Cupcakes
Ingredients
- 1 cup Almond Milk (Non Dairy milk)
- 1 teaspoon Apple Cider Vinegar
- 1 ¼ cups All-purpose Flour
- 1 cup Sugar
- 2 tablespoons Cocoa powder
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ⅓ cup Oil
- 2 tablespoons Red Food Coloring (make sure that it's vegan)
- 2 teaspoons Vanilla Extract
- ¼ teaspoon Almond Extract
Instructions
- Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with paper liners and grease it lightly.
- In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.
- Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.
- Once the milk has curdled, stir in the oil, food color and the extracts. Whisk it well to combine.
- 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.
- Fill each muffin tin ¾ths full of the batter.
- 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.
- 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.
My Notes
Taste & Texture
Nutrition
Courtney Patel says
Can you substitute Almond Extract for something different as a family member has a tree nut allergy? Thank you!
Madhuram says
Yes, vanilla extract is fine too.
Anna says
Can you provide baking times for mini cupcakes instead of full size? Thank you!!
Madhuram says
I think it should be done in 12-14 minutes, Anna.
Doreen says
Loved your eggless blueberry muffins! Going to attempt this red velvet cupcake, do you think I can sub with 1 tbsp of beetroot powder instead of the food coloring?
Madhuram says
Thank you, Doreen. You can try it out and see because I don't have experience using beetroot powder.
Victoria Hamilton says
Thankyou for your amazing recipes for all of us vegan foodies. Quick question. Can I use a sugar substitute such as maple syrup instead of sugar?
Madhuram says
You're welcome, Victoria. Substituting maple syrup for sugar doesn't work always. You will have to adjust the other ingredients in the recipe accordingly because of the consistency of maple syrup. It's by trial and error you can ascertain.
Anna says
These cupcakes were a hit with non-vegans at a friend's birthday! Can't wait to make them again. Whole Foods has plant-based food coloring, but make sure you buy enough! I didn't, and my cupcakes turned out pretty brown, but nobody minded
Madhuram says
Thank you very much, Anna.
Devina says
Do you have to add cocoa powder? Is there anyway I can take this out?
Madhuram says
You can, but then technically it won't be a red velvet cake, I believe.
Reena says
You have the best vegan cake recipes.
Madhuram says
Thanks, Reena.
Dina Grinstead says
When do you add the sugar?
Madhuram says
I have mentioned that in the 3rd point, Dina. You have to mix it along with the flour.