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
arimbi says
I tried this recipe, taste so gooood. I replace the all purpose flour with rice flour and replace the sugar with palm sugar. It works well. Thanks for the eggless red velvet cupcake this recipe help me a lot when the egg's price increase :))
Madhuram says
Wow! Does it really work with rice flour? Did you make any other changes?
Yan says
This recipe was perfect. The cupcakes were delicious, made them for some friends and almost ate all of them after the test taster. Only problem was I only got 9 instead of 12. Please if you could tell me what I might of done wrong. I followed the recipe to the T.
Madhuram says
Do you think you overfilled the batter in the muffin tin?
Alice Kumar says
Hi Madhuram
Just made this awesome eggless red velvet cake but used whole milk and it was just beautiful very tasty and had a very good texture too. The boys loved it and had no idea it was eggless.
Thanks Madhuram, and now I am ready to try this using a big jumbo size cup cake. Wish me luck.
Madhuram says
You're welcome Alice. Do share with us your feedback after you try the jumbo cupcake.
Jaspreet says
Hi Madhuram,
Thanks for the cake pan measurements. Do you know for how long I should bake it (in 8 inch pans)?
Thanks
Madhuram says
I would guess somewhere between 20-30 minutes.
Reiazsas says
Hi Maduram, can I use this recipe to make a whole cake ?
Madhuram says
Yes, it should be fine. I think you can bake a 2 layered 8-inch cake with this recipe.
Alice Kumar says
Hi Madhuram,
Would like to bake this eggless Red velvet cake in a gaint cup cake. How can I up size this receipe.
Madhuram says
Can you tell me the size of the pan you want to use?
Alice Kumar says
Hi Madhuram
Thanks, my measurement for the pan is
15 1/2 in. x 8 1/4 in. x 3 3/4 in.; 10 cup capacity
Madhuram says
Hi Alice, I checked the Wilton's website and saw the pan you are talking about. There was also a recipe for that pan, a chocolate pound cake. Based on those measurements I think the closest you can get is by doubling this recipe. This is just a guess. I wouldn't know for sure unless I try the recipe.
reham says
Can I use evaporated milk?
Madhuram says
Yes, you can use evaporated milk or just plain dairy milk too.
Misa says
If I use buttermilk as a substitute for non-dairy milk, can i still add the vinegar?
Madhuram says
You could still use the apple cider vinegar (not anything else) because I recently came to know that ACV is added in red velvet cupcakes even which is made with eggs because it increases the color.
leemz says
Tried these cupcakes today and they are light, fluffy and have that perfect moist crumb, loving them. Thank you so much for such a wonderful recipe.
May Allah be pleased with you.
Hastha says
Hi! i was wondering why use a non diary milk? and which is a good brand for a non diary milk. I have been wanting to try out eggless red velvet cupcakes! with your recipe i just cant wait!
Madhuram says
Non-dairy milk is used to make it vegan. Vegans do not consume any dairy products. I prefer almond milk and rice milk. You will have to try a couple of brands to decided which is your favorite. If you are not a vegan, then you could use dairy milk itself. The vinegar is used to mimic buttermilk. So maybe you could try using buttermilk directly.
Shubha Satish says
Thanks for the easy recipe. I made this as a cake for my hubby's birthday and it came out really soft.
Madhuram says
You're welcome Shubha.
Bethany says
Thank you so much!
Bethany says
I was wondering if you have tried making regular cakes from the cupcake recipes you have listed? I am a traditional baker but have been asked to make an egg-less birthday cake for a client, having never tried this I was looking up recipes and found yours. Thank you for the help!
Madhuram says
Eggless Vanilla Cake recipe and the Whacky Vegan Chocolate Cake recipe works well as cakes and cupcakes. I have tried these 2 recipes both ways.
RadhaBalaji says
Hi madhuram
Can you please post plum cake (eggless) and carrot cake.
Thanks in advance
Madhuram says
Please check the eggless cake page Radha and you will find 2 carrot cake recipes and a fruitcake recipe.
Pooja says
I have made this recipe on number of occasions and has been a hit with my family and friends. Thank you for sharing your wonderful recipes!
Madhuram says
You're welcome Pooja. We will look into the rating issue you have mentioned.
emma says
Very good recipe, didnt think they would rise, without the eggs, but they did.
I used a teaspoon of paste food colouring and it worked well.
Thanks OP
Madhuram says
You're welcome Emma.
Elizabeth says
To make red velvet cake red, traditionalists use powdered food coloring. Works much better. You also don't have to worry about having too much liquid.
Madhuram says
I did'nt know that you can get food color powder.
Anushree says
Hi, the recipe looks really enticing and I would love to try it out at home. My only query is can I skip the almond extract? If not, then what can I substitute it with? I'm unable to find any extract within my vicinity.
Thank you.
Madhuram says
Almond extract is purely optional. I can't deny that it gives a nice flavor to the cake but simple vanilla extract is enough. Look for almond extract next to the vanilla extract in the baking aisle of the grocery stores.
Chantal says
I made a healthier "vegan plus" recipe if anyone is interested. I substituted whole wheat flour for regular, raw sugar, and used applesauce instead of oil. All the flavor with less fat! I also used a teaspoon and a half of Ener-G egg replacer mixed with 2 tablespoons of warm water to make them fluffier. Mix it separately and then stir it in with the rest of the liquids. I also used only a tablespoon of food coloring and they came out much brighter than pictured. Thanks for the great recipe!
Madhuram says
Chantal, thanks for sharing the substitutions you have made and for rating the recipe.