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.
If you tried this Vegan Red Velvet Cupcakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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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
Aadhyanta says
Hi
Made this today and they all sank before my eyes after rising really nicely. Like adviced, I beat it minimally... Any ideas or suggestions?
Thanks
Aadhyanta
Madhuram says
Usually muffin sinks when the batter is too thin, over beating or the temperature being too high. Did you happen to use more liquid than mentioned in the recipe? It's your oven temperature if you have experienced similar problems with other recipes too.
namrata shastri says
Hi, your recipe sounds great. How much beets do I add to substitute the red color?
Madhuram says
I have to work on it Namrata. Somewhere in the comments section of this post, there is a link to such a recipe by another reader. Please check it out.
Jan Marie says
These are AMAZING! I never even liked red velvet cupcakes in my pre-vegan days, but I LOVE these! Nice work - my RV loving coworkers are going to be very pleased tomorrow! 🙂
Madhuram says
Thanks Jan.
Erin says
I really love the recipe and the pictures Madhuram! Thank you!
Madhuram says
You're welcome Erin.
chetna vasani says
It's just awesome. Really very delicious.
Madhuram says
Thanks Chetna. Could you rate the recipe?
passingby says
May be you will alter your recipe for red velvet cup cakes if you read the history behind this traditional southern delicacy.Just red food color is not good enough to call them red velvet, you need to dive deep in history to bring true essence to recipe.
http://www.gilttaste.com/stories/2290-the-unknown-history-of-red-velvet-cake
Your site has exhaustive information, pleasure to visit it.
Madhuram says
Thanks for the link Passingby. That was an interesting read.
Harini says
Wow! The red velvet cakes look pretty. I think I will go with beets. I have some! Maybe I will make it tomorrow. 🙂
Kenny says
Is it ok to skip the cocoa powder?
Madhuram says
I think a hint of cocoa is necessary in this recipe.
Vaishali says
Madhuram, these cakes are just gorgeous. I've never been a huge fan of red velvet, but yours look mouthwatering. Love all that colorful frosting too.
Nupur says
Its simply Brilliant.
Kim says
Wow! this is just awesome! Try a vegan brownie too.
Candi says
I have been trying to perfect a vegan recipe, but don't see what you substitute for eggs. What are your thoughts on structure. They look great. I actually think the less you use on the red along with a small amount of cocoa does the trick.
Madhuram says
Sometimes it's tofu, pureed fruits or vinegar. The texture was as good as cupcakes with eggs.
Pattu says
I don't know how you got that color and looks, but the cup cakes looks very yummy and inviting. The velvety look is fetching.
chitra says
Love its red color..with icing its too good.. 🙂
Hema says
This really looks great. Nice texture, but how did you color them.
Thanks.
Annie says
Thank you for this! I just had my first red velvet cupcake - and a vegan red velvet cupcake at that - from Sprinkles in La Jolla, CA and was blown away by how good it was. Which made me think: I must try and make my own (since I live in OK and won't be getting back to Sprinkles any time soon)!
Nisha says
Oh hey, you may ignore the question - I got my answer in your Whacky Vegan Choc Cake post 🙂
Nisha says
Even I'm hesitant to use food colors.
Been waiting to go find something in Whole Foods, haven't been there yet.
I liked your first cupcake more than the ones with icing 🙂
A question - does it make a difference if I use the regular white vinegar instead of apple cider vinegar as asked in this recipe?
Thanks!
Aparna says
Lovely. Red Velvet cupcakes are my favourite. I have seen a recipe that uses beets for the colour...have you ever tried that?
Aparna from Square Meals
Madhuram says
I too have seen a couple of recipes Aparna, but yet to try.
Notyet100 says
They look perfect ,still to try red velvet cupcake 🙂