Classic Red Velvet Cupcakes

Photography By: Julia Kuziw

The classic red velvet cupcake gets a vegan spin in this recipe. Made with only plant-based ingredients, non-dairy margarine, non-dairy milks, vegetable oil and vegetable shortening work together to create a fluffy, chocolatey, red cake. This cake recipe is sure to please, whether you’re making it for a birthday, holiday, Valentine’s day, or any occasion!

Note: This recipe can be used to make 24 cupcakes, 1 (8″×13″) cake or 3 (8″) cake layers.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 60 minutes (including cooling time)
Serves: 24 Cupcakes


For the Cupcake Batter:

  • 1 tbsp of apple cider vinegar
  • 1 1/3 cup of non-dairy milk
  • 12 oz of granulated sugar
  • 6 oz of vegetable oil
  • 1 tsp of vanilla extract
  • 2 oz of vegan red food colouring
  • 14 oz of self-rising flour
  • 1 tbsp of natural cocoa powder

For the Buttercream Frosting:

  • 4 oz of non-dairy margarine
  • 1/2 cup of vegetable shortening
  • 1 tsp of vanilla extract
  • 1 pound of powdered sugar
  • 4 oz of non-dairy cream cheese


For the Cupcake Batter:

  1. In a large mixing bowl, combine vinegar, non-dairy milk, sugar, vegetable oil, vanilla extract and red food coloring and mix using a mixer.
  2. Add flour and cocoa powder to the mixing bowl and mix for 2-3 minutes.
  3. Spoon into prepared cake or cupcake pan and bake at 350 degrees Fahrenheit for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow to cool on a wire rack.

For the Buttercream Frosting:

  1. Using a mixer, blend margarine and shortening until creamy.
  2. Add vanilla extract; blend well.
  3. Add powder sugar and start to blend, then add cream cheese; blend until creamy.

Note: If icing is too soft add ½ cup powder sugar until spreading or piping consistency is achieved.

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