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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.

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 476 kcal
Author Linda Meyer


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


  1. Preheat oven to 350°F (176°C) and fill each cupcake tin with a cupcake liner.
  2. Mix the lemon juice and plant milk until combined and let sit for 10 minutes. This is your vegan buttermilk.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool in the pan for 10 minutes and then invert onto a cooling rack until they’re completely cool.
  8. 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.
  10. 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.
  11. We prefer the whisk attachment as it creates air bubbles in the frosting, making it light and fluffy.
  12. Frost the completely cooled cupcakes with a frosting knife or with a frosting bag and your favorite frosting tip.

Recipe Notes

  • 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 Facts
Vegan Red Velvet Cupcakes with Cream Cheese Frosting
Amount Per Serving (1 g)
Calories 476 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g31%
Sodium 346mg15%
Potassium 61mg2%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 36g40%
Protein 5g10%
Vitamin A 434IU9%
Vitamin C 2mg2%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.