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Thumbnail image of red velvet cupcake

Vegan Red Velvet Cupcakes

Light and fluffy vanilla cupcakes that are vibrant in colour with a hint of chocolate.

Course Dessert
Cuisine vegan
Keyword vegan red velvet cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Servings 12 cupcakes
Calories 457 kcal


For the cupcakes:

  • 280 ml Soy milk (1 cup + 2 Tablespoons)
  • 1 Teaspoon White or apple cider vinegar
  • 230 g Self-raising flour (1+ ¾ cups)
  • ½ Teaspoon Baking soda
  • 2 Tablespoons Unsweetened cocoa powder
  • 180 g Caster sugar (¾ cup + 2 tablespoons)
  • 6 Tablespoons Vegetable oil (or melted vegan butter)
  • 3 Teaspoons Vanilla extract
  • ½ Teaspoon Red gel colouring (Make sure it's vegan friendly. I like PME)

To Frost:


  1. Line a cupcake tray with 12 paper cases and preheat your oven to 180°C/350°F (160°C or 325°F if using a fan or convection oven).

  2. Mix the soy milk with the vinegar and set aside.

  3. In a large bowl, mix together the flour, baking soda, cocoa powder and sugar until there are no lumps left.

  4. Add the oil to the bowl along with your buttermilk from earlier and the vanilla extract. Mix until well combined and smooth.

  5. Add the red colouring and mix until there are no colour streaks left. The mixture should now be maroon in colour.

  6. Divide the batter between the 12 cupcake cases and bake for 18-20 minutes. Check they're done by inserting a toothpick through the centre- it will come out clean when the cupcakes are ready.

  7. Allow the cupcakes to cool completely before adding the cream cheese frosting. Once frosted, store in the fridge.

Recipe Notes

  • Soy milk works best but feel free to sub for any other vegan milk alternative.
  • Store in an airtight container in the fridge for up to 4 days.


Nutrition Facts
Vegan Red Velvet Cupcakes
Amount Per Serving (1 cupcake with cream cheese frosting)
Calories 457 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 172mg7%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 57g63%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.