Vegan red velvet cupcakes

Based on 1 ratings

Aline

Community Member

“These are my all-time favorite vegan cupcakes! They are super fluffy and velvety (lol) and also pretty easy to make too! I would totally recommend making this recipe if you want to make something delicious, fun and innovative, I swear you won’t regret it at all! Red velvet cupcakes are almost everyone’s favorite and this vegan version recreates them perfectly, totally makes these heavenly cupcakes justice!❤️”

Difficulty

Easy 👌
30
min.
Preparation
17
min.
Baking
20
min.
Resting

Ingredients

Pieces:-24+
2½ cups flour
3 tbsp black cocoa powder
1 cup vegetable milk of choice
2 tbsp lemon juice
2 tbsp ground flaxseed
5 tbsp water
⅔ cup coconut oil
1½ cups sugar
1 tbsp vanilla extract
1 tbsp red food coloring
1½ tsp baking soda
3 tsp white wine vinegar
1 cup vegan butter (or pre made vegan frosting)
1⅔ cups confectioner’s sugar
1 tsp vanilla extract
Metric
Imperial

Utensils

  • muffin liner
  • muffin tin
  • bowl
  • strainer
  • whisk
  • electric mixer
  • Step 1/10

    • muffin liner
    • muffin tin

    Preheat oven at 350°F (or 180°C) and line 24 muffin tins with cupcake paper liners

  • Step 2/10

    • 2 tbsp ground flaxseed
    • 5 tbsp water

    In a small bowl, mix the ground flaxseed with the water and let sit for 10 minutes, or until it forms a gel

  • Step 3/10

    • 2 tbsp lemon juice
    • 1 cup vegetable milk of choice

    For the vegan buttermilk, mix your vegetable milk of choice with the lemon juice and let sit for about 7-10 minutes

  • Step 4/10

    • 3 tbsp black cocoa powder
    • ⅔ cup coconut oil
    • 1½ cups sugar
    • 1 tbsp vanilla extract
    • 1 tbsp red food coloring
    • 2½ cups flour
    • bowl
    • strainer
    • whisk

    In the meanwhile, sift together flour and cocoa powder in a medium sized bowl. In a separate big bowl, mix coconut oil with sugar, vanilla and food coloring

  • Step 5/10

    Once the flax mixture reaches a gel-like consistency, add it into the coconut oil and sugar mixture

  • Step 6/10

    • electric mixer

    With an electric mixer, add flour mixture in three separate batches, alternating with two batches of the homemade vegan buttermilk. Mix on medium speed

  • Step 7/10

    • 1½ tsp baking soda
    • 3 tsp white wine vinegar

    Finally, mix together baking soda and vinegar in a small plate (it’ll foam) and incorporate it into the mixture with the electric mixer on medium speed for about 15 seconds

  • Step 8/10

    Fill in each lined muffin tin, about 3/4 full, and set in the oven for about 15-20 minutes

  • Step 9/10

    • 1 cup vegan butter (or pre made vegan frosting)
    • 1⅔ cups confectioner’s sugar
    • 1 tsp vanilla extract

    For the frosting, you can either buy pre-made vegan frosting of your choice, or make it yourself by mixing vegan butter (room temp) with confectioner’s sugar and vanilla extract (or any flavor you want). You can also add a little bit of vegetable milk if the consistency is too dense

  • Step 10/10

    Last but not least, remove cupcakes from the oven and let cool for about 20 minutes. Once cooled down, decorate your cupcakes with the frosting and little cupcake crumbs on top (completely optional)

    Last but not least, remove cupcakes from the oven and let cool for about 20 minutes. Once cooled down, decorate your cupcakes with the frosting and little cupcake crumbs on top (completely optional)