Vegan Red Velvet Cupcakes


Small batch vegan red velvet cupcakes! These easy to make cupcakes are moist, full of flavor and made in one bowl. Finished off with a simple dairy free cream cheese frosting that is bound to satisfy your sweet tooth.

Key ingredients

– granulated cane sugar – soy milk – oil – vanilla extract – apple cider vinegar – liquid red food – almond flour – gluten free all purpose baking flour can sub regular – ▢cocoa powder – baking powder – baking soda


Preheat the oven to 350°F and line a cupcake tray with 7 liners. In a large mixing bowl, combine all wet ingredients (excluding food coloring) and beat with an electric mixer. Add spooned and leveled dry ingredients, being careful not to overmix. Whisk in food coloring.



Fill each cupcake liner about 3/4 full. Bake for 23-28 minutes until a toothpick comes out clean. For the buttercream, beat butter and cream cheese, then gradually add powdered sugar, salt, and vanilla until smooth. Once cupcakes are cooled, pipe on the frosting and enjoy!


If you want more recipes straight to your inbox, swipe up to subscribe to the email list.

Vegan Red Velvet Cupcakes

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!