Embrace the holiday cheer with these vegan red velvet cupcakes, a delightful twist on a beloved classic that’s perfect for festive gatherings and parties. These vibrant, crimson treats capture the spirit of the holidays, offering a plant-based option that doesn’t compromise on flavor or texture. Made with cruelty-free ingredients like rich, coconut milk, vegan cream cheese and vegan red dye, they’re an ethical and mouth-watering addition to any holiday feast. Whether you are catering to plant-based dietary needs, or simply looking to add a touch of elegance to your holiday table, these cupcakes promise to be a joyous and indulgent centerpiece.
Vegan Red Velvet Cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 339 kcal
Ingredients
Dry ingredients
- 2-1/4 cups all-purpose flour
- 2 Tbsp. cacao powder
- 3-1/4 tsp. baking powder
- 1 tsp. sea salt
Wet ingredients
- 1-1/4 cup sugar
- 1/2 cup coconut oil softened
- 1/4 cup unsweetened applesauce
- 2 Tbsp. vegan red food coloring
Buttermilk
- 1-1/4 cup coconut milk
- 2 tsp. apple cider vinegar
Cream cheese frosting
- 8 oz. vegan cream cheese
- 3 cups powdered sugar
- 1/4 cup shortening
- 1 tsp. vanilla extract
Garnish
- Hibiscus dried flower powder
Instructions
Frosting
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Using stand mixer, combine cream cheese, shortening and vanilla extract, mix on low until smooth. Gradually mix in powdered sugar, on low speed and mix until smooth.
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Store any remaining frosting in glass container, in refrigerator.
Cupcakes
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Preheat oven to 350 degrees F. Fill cupcake pan with cupcake liners.
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In small bowl, whisk together coconut milk and the apple cider vinegar. Set aside.
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In medium size bowl, shift together flour, cacao powder, baking powder and sea salt.
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In another medium size bowl, mix softened coconut oil, sugar and vanilla extract until well combined and then add in apple sauce until combined.
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Gradually add flour mixture to coconut oil mixture and blend thoroughly. Then pour in coconut milk and apple cider vinegar mixture and red food coloring until batter is creamy.
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Fill cupcake liners 3/4 full and bake for 20 minutes.
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Once cupcakes are completely cooled, frost with cream cheese frosting and dust with hibiscus powder.
Nutrition Facts
Vegan Red Velvet Cupcakes
Amount Per Serving
Calories 339
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 235mg10%
Potassium 90mg3%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 35g39%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 0.1mg0%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.