Red Velvet Cake is a cake that is pretty much universally enjoyed everywhere – except by vegans – but that can be easily rectified by making these Vegan Red Velvet Cupcakes! By removing the eggs and making a vegan buttercream, these are just as good as the non-vegan Red Velvet and can be enjoyed by all! You’d be hard pressed to tell they’re Vegan too!
Vegan Red Velvet Cupcakes
Print RecipeIngredients
- For the cupcakes
- 330 ml soya milk
- 1 tsp vanilla extract
- 1 tbsp cider vinegar
- 145 ml sunflower oil
- 260 g plain flour
- 15 g cocoa powder
- 1 tsp bicarbonate of soda
- 1.5 tsp baking powder
- 1 tsp salt
- 260 g caster sugar
- For the vegan buttercream
- 325 g vegan spread
- 1.1 kg icing sugar (sifted)
- 2 tbsp Lemon Juice
Instructions
In a large bowl, add all of your wet ingredients - sunflower oil, oat milk, vinegar and vanilla extract - and whisk together until combined.
Add in all your dry ingredients to the wet ingredients and then whisk together until you get a smooth, lump-free batter.
Pre-heat an oven to 180°C/350°F/Gas Mark 4.
Divide the mixture between 12 cupcake cases and bake in the oven for 30 - 35 minutes or until a skewer comes out of the cakes clean.
Leave to cool completely.
For the buttercream, add the soft vegan spread into a large bowl and beat until lighter in colour.
Add half of the icing sugar (sifted) and mix together.
Add the other half of the icing sugar and mix until you get a light and smooth buttercream.
Add in the lemon juice and combine into the icing.
Place the icing into a piping bag and ice the tops of the cooled cupcakes.
Grate over some dark chocolate, and enjoy!
