The Best Vegan Red Velvet Cupcakes Recipe
These Vegan Red Velvet Cupcakes are moist, fluffy, and have just the right hint of chocolate, without any artificial food coloring. They are a delicious, naturally colored treat for Valentine’s Day or any special occasion. Made with oat milk, coconut oil, and cocoa powder, they’re a healthier twist on a classic red velvet cake recipe—and my family’s favorite way to enjoy a sweet treat without going overboard on refined sugar.
Servings: 12 cupcakes
Ingredients
- 1 1/2 cups white spelt flour or Candace uses all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2/3 cup unsweetened plain oat milk Candace uses soy milk
- 1 1/2 teaspoons distilled white vinegar
- 1 teaspoon pure vanilla extract
- 1 packet of natural 100% plant-based food coloring I used Color Garden's (the book recommended 3/4 teaspoon red gel-based food coloring, but that is not Pamela-approved!)
- 3/4 cup unrefined virgin coconut oil
- 1 1/4 cups coconut palm sugar
- 1/2 cup unsweetened applesauce
- vegan cream cheese frosting store-bought or recipe in notes
- organic freeze-dried raspberries and or strawberries crunched up or blended in a spice grinder
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt. In a small bowl, stir together the oat milk, vinegar, vanilla and food coloring.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the coconut oil and coconut palm sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Reduce the speed to medium-low and add the applesauce and beat until creamy, about 1 to 2 minutes.
- Slowly add half the flour mixture, then the oat milk mixture, then the remaining flour mixture, beating until just blended after each addition.
- Divide the batter evenly among the liners, and bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18-20 minutes.
- Transfer the pan to a wire rack and cool completely before frosting with vegan cream cheese frosting and decorating with freeze dried raspberries and or strawberries.*
Notes
- Using room temperature ingredients is key! If the coconut oil is too cold, it will solidify when mixed with non-dairy milk, making the batter lumpy. Let all your ingredients sit at room temperature for about 30 minutes before starting.
- Sifting the cocoa powder, baking soda, and flour together removes any lumps and ensures an even, airy texture.
- Don’t Overmix the Batter – Once you add the wet ingredients to the dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes instead of light and fluffy ones.
- Red food dye made from natural sources isn’t as vibrant as artificial dyes, so you may need to add extra for a richer red hue. Or skip it altogether for delicious vegan chocolate cupcakes!
- Once the baking soda is activated by the apple cider vinegar and lemon juice, the batter will start to rise. For the best results, get your cupcakes into the oven right away.
- If the cupcakes are unfrosted, store them in an airtight container at room temperature for up to two days to maintain their freshness. Once frosted, they should be refrigerated in a covered container for up to five days. Before serving, allow them to come to room temperature to restore their soft texture and best flavor.
- If you’d like to make them ahead, unfrosted cupcakes freeze well—simply wrap each one in plastic wrap, place them in a freezer-safe airtight container, and store them for up to two months. When ready to enjoy, let them thaw at room temperature before adding frosting.