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A red velvet cupcake with cream cheese frosting on a white plate with a fork full of the cake resting on the plate.

Vegan Red Velvet Cupcakes with Cream Cheese Frosting

Easy and delicious dairy-free and egg-free red velvet cupcakes with a thick and fluffy vegan cream cheese frosting.
5 from 1 vote
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Course: Dessert
Cuisine: American, Vegan
Keyword: cupcakes, red velvet cake, vegan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 Servings
Calories: 476kcal

Equipment

  • mixer
  • Oven

Ingredients

  • 2 ½ cups cake flour SEE NOTE
  • 1 tablespoon + 1 tsp cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened plant-based milk anything except coconut milk will do
  • 2 tablespoon lemon juice
  • 3/4 cup canola oil
  • 1 ½ cups sugar
  • 1 tablespoon pure vanilla extract
  • Egg replacer for 2 eggs SEE NOTE
  • 3 tablespoon vegan red food dye SEE NOTE
  • 1 teaspoon white or apple cider vinegar
  • ½ cup boiling water
  • FOR THE VEGAN CREAM CHEESE FROSTING
  • 1 cup powdered sugar sift it to prevent lumps in the frosting
  • 8 ounce plain vegan cream cheese we recommend Kite Hill
  • 8 tablespoon vegan butter almost room temperature (See Note)

Instructions

  • Preheat oven to 350°F (176°C) and fill each cupcake tin with a cupcake liner.
  • Mix the lemon juice and plant milk until combined and let sit for 10 minutes. This is your vegan buttermilk.
  • In a large mixing bowl, whisk the 2 ½ cups cake flour, 1 tbsp + 1 tsp cocoa powder, 1 tsp baking soda, and ½ tsp salt until completely combined.
  • In a medium mixing bowl, whisk the 3/4 cup canola oil, 1 cup buttermilk, 1 ½ cups sugar, 1 tbsp vanilla, egg replacer, 2 tsp apple cider vinegar, and 3 tbsp red dye until combined. Add beet root powder by the tbsp until it turns a nice red color if you don’t use the food dye.
  • Pour the wet oil mixture into the dry mixture and beat with a paddle attachment until just combined. Slowly add the boiling water until combined. The batter will be thin, not thick.
  • Fill each skull mold until almost full. Bake for approximately 45 minutes, or until a wooden toothpick comes out clean when inserted in the center.
  • Cool in the pan for 10 minutes and then invert onto a cooling rack until they’re completely cool.
  • When the cakes are completely cool, frost with the vegan cream cheese frosting. Crumble an extra cupcake and sprinkle the crumbs over the frosting for a pop of color.
  • FOR THE FROSTING
  • Beat the 8 oz of vegan cream cheese, the 8 tbsp of vegan butter, and the 1 cup of sifted powdered sugar with a whisk or paddle attachment until it forms a thick and creamy frosting.
  • We prefer the whisk attachment as it creates air bubbles in the frosting, making it light and fluffy.
  • Frost the completely cooled cupcakes with a frosting knife or with a frosting bag and your favorite frosting tip.

Notes

  • NUTRITION DISCLAIMER
  • Cake flour makes the best cakes. You can use all-purpose flour but the texture won’t be as good.
  • We used 6 tbsp of JUST egg replacer for this. You can use EnerG, Bob’s Red Mill egg replacer, or Follow Your Heart egg replacer, just follow the instructions to make 2 eggs.
  • If you want to make a cake instead of cupcakes, lightly grease two 8-inch round cake pans and fill three quarters full. Bake for approximately 50 to 60 minutes, or until a toothpick comes out clean when inserted in the center of the cake. 
    Cool for 10 minutes in the pan and then invert the cakes onto a wire cooling rack to cool completely.

Nutrition

Serving: 1g | Calories: 476kcal | Carbohydrates: 57g | Protein: 5g | Fat: 26g | Saturated Fat: 5g | Sodium: 346mg | Potassium: 61mg | Fiber: 2g | Sugar: 36g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg