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Red Velvet Cupcakes



  • 200 ml (1/2 + 1/3 cup) unsweetened soy milk (or other non dairy milk)

  • 1 1/2 Tbsp vinegar

  • 80 ml (1/3 cup) sunflower oil

  • 200 g (1 cup) sugar

  • 1 Tbsp vanilla extract essence

  • 200 g (1 + 2/3 cup) All-purpose flour

  • 20 g (2 Tbsp) cocoa powder

  • 1 & 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2-1 tsp red gel food colouring (make sure to get good food coloring! Mine was not strong enough for a rich red color)

Vegan Cream Cheese Frosting

  • 100 g vegan butter

  • 100 g vegan cream cheese (I used Oatly Natural)

  • 250 g (2 cups) powdered sugar sifted

  • 1 Tbsp lemon juice

  • 1 tsp vanilla extract


  1. Preheat the oven to 180C and line a 16 cup muffin tray with liners.

  2. Whisk together the milk and vinegar and set that aside for 10 minutes.

  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

  4. Then add the oil and vanilla extract to the milk and whisk till combined.

  5. Tip the dry ingredients into the wet and whisk gently until just combined, don’t over mix it!

  6. Gradually stir in red gel food colouring until the batter is a rich red colour. The food coloring I found didn’t really let me get that rich color, so I would suggest using a different brand than I did (just make sure it's not a flavored food coloring!)

  7. Divide the batter between the liners, filling them no more than 2/3rds full. They rise a lot! I ended up with 17 cupcakes. Pop them into the oven and bake for 20 minutes. Or until you poke it with a knife/toothpick and it comes out clean.

  8. Take them out of the oven and let cool.

  9. To make the vegan cream cheese frosting, throw all the ingredients into one bowl and whisk it up. I would recommend adding the icing sugar in slowly while mixing so it doesn’t go everywhere.

  10. Transfer the frosting to a piping bag fitted with a large open star nozzle and pipe swirls on top of the cupcakes.

  11. The cupcakes will keep for about three days in an airtight container.


If the icing is too stiff then add a drop of dairy free milk, and if it is too soft whisk in some more sifted icing sugar.

If you made too much frosting, put it in a zip lock bag and freeze it! It can stay there for around a month :)

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