Who doesn’t love red velvet?
But there is just something about red velvet cupcakes that is so charming and appealing!
I knew some people who did not really like red velvet anything, but after they tried my recipe for Red Velvet Cake they changed their minds!
I swear! I am not making that up!
Perhaps one of the best sellers when I owned my bakery would be these luscious cupcakes.
Now veganized for everyone to enjoy!
Red Velvet Cupcakes
Prep time
Bake time
Total time
Serves: 16 cupcakes
Ingredients
- For the Cake Batter:
- All Purpose Flour 2½ Cups (312g)
- Granulated Sugar 1½ cups (300g)
- Baking Soda 1 teaspoon (5g)
- Salt ½ teaspoon (3g)
- Natural Cocoa Powder 2 Tablespoons (12g)
- Vegetable Oil ½ cup (120ml)
- Almond Milk 1 Cup (237ml)
- Ground Flax Seeds 2 Tablespoon (16g)
- Hot Water 6 Tablespoons (90ml)
- Red Food Color 1-2 teaspoons *gel paste or liquid
- White Vinegar ½ teaspoon
- Vanilla Extract 1 teaspoon (5ml)
- For the Cream Cheese Icing:
- Vegan Cream Cheese 2 Tubs (2cups) (454g)
- Vegan Butter 1 stick (½ cup) (112g)
- Confectioner's Sugar 1½ cups (180g)
- Vanilla Extract 1 teaspoon
- Apple Cider Vinegar *optional 1 teaspoon - see note above
Instructions
- First prepare the cupcake batter by combining the ground flax seed with hot water and whisk smooth
- Let stand for at least 5 minutes to thicken to a paste
- In a large bowl place the sifted flour, Baking Soda, Salt and Cocoa Powder together
- In another bowl combine all of the wet ingredients including the sugar and the red food color whisk smooth
- Add the flax paste and then the dry ingredients and whisk smooth
- Pour the batter into the paper lined cupcake molds filling ¾ way to the top.
- Bake immediately at 375° F for the first 10 minutes then lower the oven to 350°F and bake for another 10-12 minutes or until springy to the touch when gently pressed in the centers or a toothpick comes out with moist crumbs
- While the cupcakes cool, prepare the cream cheese icing by mixing the sifted confectioners sugar with the vegan butter until smooth, add the vanilla extract, optional apple cider vinegar and then add the vegan cream cheese last and mix on low speed just until combined.
- Be careful not to whip it or you will get a soupy mixture, as vegan cream cheese has a tendency to break down very easily.
- I would even recommend to mix the cream cheese in by hand to avoid this possibility
- Refrigerate until you are ready to ice cooled cupcakes
Notes
Cream cheese iced cupcakes must be stored in the refrigerator.
Store for up to 5 days
Un-iced cupcakes can be frozen wrapped well for up to 2 months
Store for up to 5 days
Un-iced cupcakes can be frozen wrapped well for up to 2 months
Hello Gretchen,
Should the all purpose flour in this recipe be sifted before measuring the 2 1/2 cups? Or is the sifting all done after the 2 1/2 cups are measured? Hope the question is clear.
Thanks! Jacqueline
HI Jacqueline! Yes the question is clear, but the answer may not be! LOL I do not sift before measuring, but if you are using a scale for weight measure it makes things much more accurate for the best results everytime.
That said- if you do not have a scale, I am a “fluffer and a scooper” when I measure in cups/volume measure. That’s the problem with cups measure, we all measure differently so the results can vary and recipe fails often come from inferior cups measuring system.
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I am very excited to try this would the new Plant Based egg work with this recipe?
YES!! Works great in every recipe I have tried so far!
Do I just sub 1:1 for the flax meal?
Do 2tsp of the PBE and keep everything else the same. With the PBE though, you do not have to reconstitute it, so you can just add it to the flour/dry ingredients
Hi Gretchen!
I’m having a hard time sourcing an all natural, vegan, red food coloring that results in your vibrant red. What brand do you use?
Thank you so much and looking forward to hearing from you!
I have switched to my NO DYE Red Velvet recipe which uses beet root powder for the reddest red you will ever see!
Gretchen pls can you put up your old recipes. I am pretty heart broken to find that I can’t see the old non vegan ones. Pretty pls. Thanks so much for your inspiring work
Hi Dena, CLICK HERE
Hi.. I was following your original page which was not vegan and tried a lot of recipes but I never saved the recipes thinking that I can always find it on your website but now it’s al vegan. Can I find your old recipes? If so where can I find it. Thanks!
Hi Avi, my non vegan blog is shut down
I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use. They were all housed in the database and that has shut down.
~Gretchen
Hi,
I’m pretty sure I used this recipe in January, but then it had some beet juice in it. Or do you have another one with the beet juice?
Going to make a gluten free wedding cake with that recipe tomorrow, afraid to change it, in case it won’t be as good as the other one I made.
HI There sorry for the late reply, my blog has been broken and I could not answer questions, I have a Beet Root Powder recipe CLICK HERE
Hi what does the flax seed paste do? And do we need that in the recipe? Not sure I can find that at a local food store. Thanks!
That is the egg replacer in this recipe. It helps bind the ingredients, if you have another egg replcaer (like a dry blend like Bobs Red Mill for example) that will also work
Hi can I use whole ground flaxseed meal?? And is it the same weight? 16g.