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Vegan Red Velvet Cupcakes Recipe

Home > Everywhere > Baking | Recipes | Vegan | Vegetarian
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Published November 5th 2012
Whether you just want a delicious snack for yourself, or are entertaining for your friends, red velvet cupcakes are the way to go! Don't be put off by the fact that they're vegan, either these cupcakes are absolutely delicious. This recipe* will make about 12 medium-sized cupcakes (less if you're like me and enjoy eating a bit of the mixture as you go).



1 cup non-dairy milk (I used soy milk)
1 teaspoon apple cider vinegar
1 cups plain (or all-purpose) flour
2 tablespoons cocoa powder
teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 cup sugar
1/3 cup oil
2 tablespoons red food colouring (make sure it's vegan some food colourings use cochineal, which comes from an insect!)
2 teaspoons vanilla extract


1. Preheat the oven to 180 degrees Celsius, and line a 12-cup muffin tin with patty pans.
2. Mix together the milk and vinegar in a bowl.
3. In a large bowl, sift the flour. Add cocoa powder, baking powder, baking soda, salt, and sugar.
4. Back to the liquid bowl. Stir in the oil, food colour, and vanilla extract. It should be a nice, medium red colour.
5. Make a well in the dry ingredients and slowly add the wet ingredients. Because there are no eggs involved in this recipe it's perfectly fine to have a bit of a taste once you've mixed all the ingredients together just remember to leave some for the oven!
6. Fill the patty pans. You should try for each patty pan being full.
7. Put in the oven and bake for 16 20 minutes. Remember to stick a toothpick in once they're done to make sure they're cooked properly. If the toothpick comes out dirty, stick them back in for another couple of minutes.
8. Transfer the cupcakes to a wire rack to let them cool. While you're waiting for them to cool, you could have a go at making the icing.



cup vegetable shortening
1 cups icing (or powdered) sugar
teaspoon vanilla extract
1-3 tablespoons non-dairy milk


1. Using a mixer, beat the vegetable shortening till smooth. (If you don't have a mixer, try microwaving it until it's a bit softer this could take awhile as vegetable shortening is surprisingly hard).
2. Add the sugar, vanilla, and milk in slowly. Make sure to taste a little every now and then to make sure it's the right flavour.

*This recipe was inspired by Madhuram' Eggless Cooking - 'Vegan Red Velvet Cupcakes Recipe'.
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