Row of Vegan Red Velvet Cupcakes with frosting by Cupcake Jemma and ingredient list for downloadable recipe.

Vegan Red Velvet Cupcakes recipe

Vibrant, dairy-free red velvet cupcakes with a tender soya milk sponge and a light, lemony vegan cream cheese-style buttercream, finished with red velvet crumbs.

  • Difficulty
    2 out of 5
  • Prep: 15 minutes
  • Cook: 20 minutes
  • Servings: 12 cupcakes
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Ingredients

CUPCAKES
245g Soya Milk
1/2 tsp Vanilla
1/2 tbsp Cider Vinegar
110g Sunflower Oil
1 tsp Red Food Colouring
200g Plain Flour
10g Cocoa Powder
3/4 tsp Bicarb
1 tsp Baking Powder
3/4 tsp Salt
200g Caster Sugar

BUTTERCREAM
165g Vegan Butter
165g Vegetable Shortening
660g Icing Sugar
2 tbsp Vegan Milk
2 tbsp Lemon Juice

Purchase PDF for the full recipe

Are you tired of feeling guilty every time you indulge in a delicious cupcake? Well, say goodbye to that guilt and hello to these Vegan Red Velvet Cupcakes! With a downloadable recipe by Cupcake Jemma, you can now satisfy your sweet tooth without compromising your vegan lifestyle.

But wait, there's more! This recipe has been tried and tested, so you can trust that you'll get perfect results every time. No more failed attempts at vegan baking, just pure, velvety goodness in every bite.

So go ahead, treat yourself to these delectable Vegan Red Velvet Cupcakes. Your taste buds and conscience will thank you. Get the recipe now at cupcakejemma.com. You won't regret it, I promise.