There’s something magical about red velvet cake. The flavor, the color, the texture… it all just screams pure decadence. Even the name red velvet is delightful! It sounds rich and luxurious, like something you’d find in a celebrity’s home. Not to mention, red velvet is the perfect cake flavor for so many holidays. The color makes it suitable for Valentine’s Day, the 4th of July, or even Christmas! When it comes to frosting options for red velvet cake, there are really only a few flavors that work. Ermine frosting is actually the frosting that was originally paired with old school red velvet cake. It’s made by boiling together milk, sugar, and flour, then adding butter and whipping until fluffy. It has a neutral flavor that is not overly sweet as well as an amazing unique texture! However, cream cheese frosting is more commonly paired with red velvet cake nowadays, and for good reason. The gentle tang of the cream cheese perfectly balances out the buttery sweetness of red velvet cake, making for a killer dessert.
When I first went vegan, I thought that I would never be able to enjoy the taste of cream cheese ever again. However, I quickly learned that this was not the case. There are countless vegan cream cheeses available at most grocery stores! As soon as I figured this out, I jumped on the opportunity to veganize my favorite red velvet cupcake recipe. The results tasted so similar to the original version that my family members almost didn’t believe me when I told them that the cupcakes were vegan. I knew I had to share the recipe with the world, as I’m sure there are tons of vegans out there who are just as obsessed with red velvet cake as I am!
Vegan Red Velvet Cupcakes With Cream Cheese Frosting
These red velvet cupcakes are moist, fluffy, and sweet. Top them off with some vegan cream cheese frosting for an extra decadent treat!
- 1 cup soy milk unsweetened original
- 1 tsp apple cider vinegar
- 1 1/4 cups all purpose flour
- 1 cup granulated sugar
- 2 tbsp cocoa powder unsweetened
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tbsp vegan red food coloring
- 2 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup 1 stick vegan butter, softened such as Earth Balance sticks
- 1 8 oz container vegan cream cheese room temperature, such as KIte Hill
- 3-5 cups powdered sugar
For the Cupcakes
Preheat oven to 350°F and line a muffin tin with cupcake liners.
Add soy milk and vinegar to a bowl and whisk to combine. Set aside for 5-10 minutes, or until curdled.
Mix flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.
Pour oil, food coloring, vanilla extract, and almond extract into curdled soy milk and whisk until well-combined.
Gently fold wet ingredients into dry, stirring until smooth.
Fill cupcake liners 2/3 of the way full until no batter remains (recipe makes 12).
Bake 18-20 minutes.
Allow cupcakes to cool in pan for 5-10 minutes before moving to a wire rack to finish cooling completely.
For the Frosting
Add the softened butter to a large mixing bowl and mix on high speed until smooth and creamy.
Add the cream cheese and beat thoroughly to combine.
Add the powdered sugar, 1 cup at a time, until frosting is thick and spreadable and desired sweetness has been achieved.
Spread cream cheese frosting onto cooled cupcakes and refrigerate until ready to serve.
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