Vegan Red Velvet Cupcakes (One-Bowl)
Soft, tender vegan red velvet cupcakes with a hint of cocoa and a swirl of tangy vegan cream cheese frosting. This one-bowl recipe is made with pantry staples and full of classic flavors.
I’ve always loved red velvet — it feels a little more special, like something you’d bring to a celebration. And while I don’t bake desserts like this every day, part of living a balanced holistic lifestyle, at least for me, means there’s room for things that simply feel good.
Sometimes, that looks like baking something on a quiet afternoon, meal prepping a few treats for the week, or curling up with a cup of tea and a sweet bite of something homemade.
These easy vegan red velvet cupcakes capture all the fun without eggs or dairy. The texture is soft and fluffy, the flavor is lightly chocolatey with a hint of tang, and the cream cheese frosting? Well, let's just say it’s the part where things get dangerously good.
I kept the ingredients simple and pantry-friendly — no flax eggs or specialty blends. Just a mix of plant-based milk, vinegar, and a touch of maple syrup to keep things light, moist, and completely irresistible. Perfect for special occasions — but as always, a random Tuesday night works just as well.
Why this recipe works
Vegan buttermilk = tender crumb: Apple cider vinegar + plant milk create a quick dairy-free buttermilk. It reacts with baking soda to create lift, softness, and that classic red velvet tang.
Oil: Neutral oil (like avocado or grapeseed) keeps the cupcakes moist and tender — no butter needed, and they stay soft even the next day.
Maple syrup: Maple syrup locks in moisture and adds subtle depth. Just ¼ cup keeps the crumb light and tender.
Cocoa: Just 1½ tablespoons of natural cocoa adds warmth and depth without overpowering the red velvet flavor or muddying the color.
Frosting finish: A rich, tangy vegan cream cheese frosting ties it all together with the perfect creamy swirl.
Love cupcakes? You’ll also love these Vegan Carrot Cake Cupcakes with the same dreamy frosting.
How to make this recipe
Make the buttermilk: Start by making the vegan buttermilk mixture. Combine the plant-based milk with the apple cider vinegar, give it a stir, and set aside to curdle.
Mix the dry ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Add the wet ingredients: Pour in the maple syrup, oil, vanilla, food coloring, and the buttermilk mixture. Stir until just combined (be careful not to overmix).
Fill your liners: Divide the batter evenly between 12 lined muffin cups (I use a 1/4 cup measurement).
Ingredients you’ll need
Plant milk – Oat, soy, or cashew all work. You'll mix it with vinegar to make vegan buttermilk.
Apple cider vinegar – Or distilled white vinegar or lemon juice. This reacts with baking soda to create a fluffy crumb.
All-purpose flour – Regular flour gives a soft, tender base.
Cane sugar – For classic sweetness and a clean flavor, or use coconut sugar.
Maple syrup – Adds moisture and a subtle depth that pairs perfectly with cocoa.
Cocoa powder – Just a bit for that warm red velvet flavor. Use natural, not Dutch-processed.
Baking soda – Helps cupcakes rise when combined with vinegar.
Sea salt – Brings out the flavors.
Neutral oil – Like grapeseed, avocado, or canola for moisture without heaviness.
Vanilla extract – Rounds out the flavor.
Vegan red food coloring – Gel gives the brightest color, but beet powder works too (see Substitutions).
Vegan cream cheese frosting – The final finishing touch!
In the kitchen tips
Don’t overmix: Stir just until smooth to keep the cupcakes soft and fluffy.
Check early: Start checking at 17 minutes — oven temps vary.
Scoop evenly: Use a 1/4 cup measure for consistent cupcake sizes.
Let buttermilk sit: Give it 5–10 minutes to curdle for best texture.
Want a bakery-style finish? Crumble one cupcake and sprinkle the red velvet crumbs over the frosted cupcakes. It’s a pretty and classic way to finish the look.
Substitutions and additions
Food coloring options: Gel gave us the most vibrant red, but beet powder (1 to 1½ tbsp with the dry ingredients) worked well too. It’s more subtle but tasted delicious. We tested both — either one works!
Vinegar swap: Lemon juice or apple cider vinegar (same amount) both work in place of distilled white vinegar for the buttermilk.
Sugar: Coconut sugar works too. It adds a richer, caramel-like flavor and slightly darkens the color. Since it’s a bit less sweet than cane sugar, you can add an extra tablespoon if you want the same sweetness level.
Storage
Unfrosted cupcakes can be stored at room temperature for 1–2 days or in the fridge for up to 3-4 days.
For longer storage, freeze (unfrosted) cupcakes for up to 3 months — just wrap well and use an airtight container.
Once frosted with cream cheese frosting, the cupcakes will last 3-4 days in the fridge.
FAQ
Can vegan red velvet cupcakes be made without food coloring?
Yes! You can use 1 to 1.5 tablespoons of beet powder for a natural option. The red color is more subtle, but they’re still delicious.What is the difference between red velvet and chocolate cupcakes?
Red velvet has a smaller amount of cocoa, a slight tang from vinegar or buttermilk, and a signature red color. It’s more subtle and balanced than a full chocolate cupcake.Why are my vegan red velvet cupcakes dry?
They were likely overbaked or overmixed. Overmixing creates a tough, dense texture — mix just until combined for the best results. A splash more oil or maple syrup can help boost moisture if needed.Can I use beet juice instead of red food coloring in red velvet cupcakes?
Beet powder works better than juice. Juice can dilute the batter and throw off the texture. Powder blends right into the dry mix and gives a soft, natural red without extra moisture.What frosting goes best with vegan red velvet cupcakes?
Vegan cream cheese frosting is the go-to — its tangy flavor pairs perfectly with the light cocoa and vanilla notes in red velvet. Vegan vanilla buttercream or whipped coconut cream are also great options.
Vegan Red Velvet Cupcakes
Soft, tender vegan red velvet cupcakes with a hint of cocoa and a swirl of tangy vegan cream cheese frosting.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Spray cupcake liners with a light mist of oil.
- In a measuring cup, mix the plant milk and vinegar. Let sit to curdle (this is your vegan buttermilk).
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add in the maple syrup, oil, vanilla, red food coloring, and the vegan buttermilk. Stir until just combined. The batter will be smooth and pourable — avoid overmixing.
- Divide the batter evenly between cupcake liners, about 1/4 cup for each.
- Bake for 17–19 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before frosting with vegan cream cheese frosting.
Notes
- This recipe typically yields 12 cupcakes when filling each liner with about 1/4 cup. Yield may vary slightly depending on how full you fill the liners.
