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
Nikki says
These are HEAVENLY
So light and fluffy. Can't get enough of them.
Used some plain buttercream frosting with black food dye. Just beautiful <3
Madhuram says
Thanks Nikki.
Viju says
Hi Madhuram
I would like to try adding pureed fresh beets. Can you recommend how much I should add? Also do you think the color will be the nice red that red velvet cakes usually have? Thanks
Madhuram says
I have not tried it yet Viju. It's been on my pending list forever. Maybe you can try this one: http://alimentageuse.com/home/2013/06/14/natural-red-velvet-cupcakes-made-with-beets/
radha says
Hi
Where do you buy vegan friendly red color?
Thanks
Madhuram says
These days most of the red color does not use any animal product, or at least that's what I read. But you can be sure by writing to the company to ascertain that it's vegan. That's what I did.
VR says
Hi Madhuram
I would like to substitute the red food coloring with pureed beets as you suggested. How much pureed beets should I use?
Also will the color be red if I used only pureed beets? Thanks
Madhuram says
Try this one: http://alimentageuse.com/home/2013/06/14/natural-red-velvet-cupcakes-made-with-beets/ I'm going to try it myself pretty soon.
Priyanka says
I don't have apple cider vinegar. What can I substitute it with?
I really wanna make these!
Thanks!
Madhuram says
Try white vinegar or double the quantity of lemon juice.
Priyanka says
Great! Thanks!
Sanchi says
can i use normal vinegar instead of apple cider vinegar
Madhuram says
Yes, Sanchi. Personally I prefer apple cider vinegar because I feel that white vinegar leaves an after taste/smell.
deepali says
can you use normal milk for just an eggless recipe and do you need the almond extract?
Madhuram says
Yes any milk is fine, Deepali. You can use vanilla extract instead.
shalani says
I tried this recipe and it came out excellent. Thank you.
Madhuram says
You're welcome Shalani.
Vanessa says
WHAT IS BAKING SODA, IS IT THE SAME AS BICARBONATE SODA ?????
Madhuram says
It's the same.
Dharrini says
Hi,
Could I make this into a 2 layer cake instead of cupcakes? Thank you.
Madhuram says
Yes Dharini. The baking time will vary though.
Dharrini says
Hi,
If I were to bake this into a 2 layer cake instead of cupcakes, what would the baking time be and at what temperature? Thank you.
Madhuram says
If it's a 9-inch cake, I would check around 20-22 minutes and little more for an 8-inch cake. The temperature would be the same. Do the toothpick test.
Meera says
Hi Madhuram ,
Thank you so much for sharing this recipe. It absolutely worked wonders! Turned out exactly as what the recipe says 🙂 I made this for family get together and every one loved it and couldn't stop talking how good it was 🙂 Cupcake turned out really soft. Now Im going to try all the other recipe on this website. Simply the best recipe and it truly works
Thank you !!
Madhuram says
You're very welcome Meera.
Trilok says
Could you please write the recipe for the Red Velvet Frosting and the eggless cake separately. Just a curious question but are eggless cakes very nice, and have the normal flavour like the egg cakes normally have!
Madhuram says
There is a link to the frosting recipe in the cucpake recipe itself. Not all cakes with eggs can be made egg free. But the recipes I have posted here have been actually tested by me and tasted/tried by my friends/family and I get wonderful comments. So yes, you can make good egg free cakes.
jacqueline says
Just did this velvet it was awesome shared it with other, one lady say it looks as beets i say you say that when it is finish baking, will be sharing this and telling all my friends about this site, thank you now I can bake for my friends who cannot use egg ever regret the day I found this page, going and make the butter frosting now
Madhuram says
Thanks Jacqueline.
Payal says
Hi madhuram,
I made this cake and it was super hit..thanks a lot.Do u hav any cookies recipe for diabetic people.
Payal
Madhuram says
Thanks Payal.
pauline says
I made a batch of these for my vegan niece. So far everyone that has tried them thinks they are divine, including myself. Nice and moist and yummy.
Madhuram says
Thanks Pauline.
shivangi says
Hey , I really liked your recipe. I Just wanted to confirm that can we use microwave for this ?
Madhuram says
I guess it should work, but I don't know how long you should cook it.
Arimbi says
No, I used Happy Call double sided pan, u can search in on google. But I think u can use pressure cooker
Madhuram says
Thanks Arimbi, I`ll check it out right away.
Arimbi says
yes, it does work for me by using the rice flour
I also replaced the sugar with brown sugar. Maybe it doesn't sweet like using the granulated sugar. but it's ok
since I only have them on hand
and I didn't bake the cake, I steamed them. the texture is fine and moist 🙂
I steamed them for 15-20 minutes
Madhuram says
Thanks Arimbi. It's interesting to know that you steamed the cake. Did you use a pressure cooker?