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Vegan Red Velvet Cupcake Recipe!

It's been a while since I shared a recipe, so why not! Red Velvet has always been one of my personal favourites, I always do a happy dance in the bakery whenever a fresh one is on it's way out of the oven, the smell is incredible! 
Is it vanilla? is it chocolate? Actually, it's both!! Traditionally the redness of a red velvet came naturally from the cocoa powder used in America as it reacted with the acidity of buttermilk. I use red food colouring to boost the colour, as you may have noticed, I like things to be bright! You can use a more natural colouring, or beetroot/raspberry powder if you like though. 
This recipe is vegan and makes 24 cupcakes. Please use an electronic scale to get the best results! 


Cake Ingredients


Soya Milk (or any other non-dairy milk)


Cider Vinegar

1 tbsp

Rapeseed Oil


Caster Sugar


Self Raising Flour


Cocoa Powder


Red Food Colouring Paste (Sugarflair Red Extra)

2 tsp

Good Vanilla Extract

1 tsp

Baking Powder

1 tsp

Bicarbonate of Soda

1/2 tsp



Frosting Ingredients


Dairy Free Margarine


Icing Sugar


Dairy Free Cream Cheese


This is a very simple batter and can be adapted to make lots of different combinations!
Mix the liquid ingredients first - a whisk is best, I use my trusty Kenwood stand mixer!
Next slowly add the dry ingredients making sure there aren’t any lumps. Make sure not to mix for longer than a minute or so if you can. Scoop into a prepared cupcake tray and bake for 20 minutes. 
While they are cooling start making the frosting by mixing the ingredients together in a stand mixer (or by hand with a hand whisk)
Use a piping bag and nozzle to create beautiful swirls of frosting on each cupcake. ENJOY. 


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