The Flaming Vegan

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Vegan Red Velvet Cupcakes
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Vegan Red Velvet Cupcakes

Prep Time: 20-30 minutes

Cook Time: 25-30 minutes

Red velvet cupcakes are a great crowd pleaser, for any get together or summer event. This recipe can be made vegan with a few adjustments, and can be modified to make as many cupcakes as needed. 

For the cupcakes:


  • 1 cup vanilla soymilk (can be substituted for almond milk)
  • 1 teaspoon apple cider vingear
  • 1 1/4 cup sugar
  • 1 1/3 cups flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1 teaspoon salt
  • 1/3 cup canola oil
  • 2 1/2 tablespoons of red food colouring
  • 2 1/2 teaspoons of almond extract
  • 1/2 teaspoon vanilla extract




  1. Preheat your oven to 345 degrees farenheit
  2. Line a muffin tin (12 cups preferably) with paper liners and lightly grease
  3. In a bowl, mix together the soy or almond milk and the apple cider vinegar, allow it to curdle. (It will take around 10-15 minutes)
  4. While waiting, in a separate large bowl, combine the flour, sugar, baking powder, cocoa powder, salt and baking soda. 
  5. Once the earlier mix has curdled, slowly mix in the oil, vanilla and almond extracts, and red food colouring. Make sure these ingredients are completely combined.
  6. Add the wet ingredients to your dry mix, stirring thoroughly until it is all completely combined. Be careful not to over mix.
  7. Fill each muffin cup with the batter, until around 3/4 full
  8. Bake for about 15-25 minutes or until an inserted toothpick comes out clean. 
  9. Move the tin to a wire cooling rack and allow it to cool for 5-10 minutes. Top with completed frosting.


For the frosting:


  • 1/2 cup softened vegan cream cheese
  • 1/3 cup softened vegan butter
  • 3 cups powdered sugar
  • 1/2 cup flour


  1. In a large bowl, add softened butter and cream cheese, whisk until combined. Add the powdered sugar in small increments until thick.
  2. Add the flour at the end to thicken to a desired consistency. Thicker frosting is easier to spread.
  3. Refrigerate to keep fresh, add to above red velvet cupcake recipe.


Image provided by Wikimedia Creative Commons

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  1. Support
    Thanks for the post, Rachel! This looks amazing.
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