These vegan red velvet cupcakes with cream cheese frosting are perfect for any occasion. Soft fluffy cupcakes get topped off with a dairy-free whipped cream cheese and coconut cream frosting for a *healthyish* treat!
This recipe is sponsored by Daiya Foods.
The air is cold, there’s snow on the ground, it’s dark out at 4pm…it’s comfort food season!
Really though, anyone else craving more sweets and carbs during winter months? I know I definitely do!
So this winter season I’m embracing it. That’s right. We’re going full on yummy sweet treats, but we’ll keep them slightly on the healthier side.
These vegan red velvet cupcakes with cream cheese frosting are made healthier with ingredients like spelt flour, coconut oil, and a frosting that is significantly lower in fat and sugar than a typical frosting.
The frosting is also made with Daiya Plain Cream Cheese Style Spread, for a completely plant-based spread that is smooth, creamy and seriously tastes just like cream cheese. For this recipe, we’re using the plain flavour, but it is also available in strawberry, chive& onion, or garden veggie flavour.
As the leading purveyor of plant-based products, Daiya is committed to continuously expanding their line of delicious, better-for-you versions of comfort foods that people already love to eat – like cream cheese!
Daiya has a wide range of dairy, gluten and soy-free comfort foods that are great if you have any allergies/food intolerance, are looking to be environmentally friendly, or just simply looking for a better-for-you alternative. Which is why I’m super excited to be part of their Comfort Food That Loves You Back Campaign because people love comfort food but often times comfort foods aren’t very kind in return. So whether it’s for allergies, health, environment, or something different entirely, it’s time people finally had comfort food that loves them back.
To learn more about the campaign and the Daiya Box Of Love make sure to watch this video. (and prepare to be in awe of the most epic box of cheezy mac EVER.) Daiya will be giving away 150 of these “Boxes of Love,” the same talking box featured in the digital video, to fans who share the video on social media. Out of 150 winners, three will win a year’s worth of Daiya products.
A few notes on the recipe:
If you’ve been wondering how to make vegan cupcakes, here is the answer! To start, you can use spelt flour, regular flour, whole wheat flour, or 1-1 gluten-free flour. All these options will work just fine!
The secret to making red velvet cupcakes, well, red, is to use enough red colouring in them. The cupcakes will darken as they bake, so you will likely want to add more red colouring than you think you may need. You can also of course just leave out the red colouring entirely if you want, the cupcakes will taste the same. If you do so, you can even add in an extra couple tablespoons of cocoa powder to make these more of a chocolate cupcake.
Regular red food colouring technically is NOT vegan, so if you are strictly vegan make sure to use a vegan certified red food colouring.
Onto the dairy-free cream cheese frosting!
So this frosting starts with a can of full-fat coconut milk. It is a MUST that you use full-fat, and now light coconut milk, otherwise it will not whip up into a whipped cream. You can also just purchase pre-made coconut whipped cream, or vegan whipped topping and skip making it on your own.
Using a mixer, you’ll whip in the dairy-free Cream Cheese Style Spread. If the mixture becomes a bit melty at all, you’ll want to place it back in the fridge to firm up before icing the cupcakes.
These vegan red velvet cupcakes with cream cheese frosting are:
- Healthier than your average cupcake (i.e. totally cool if you eat these for breakfast)
- Can be easily made gluten-free
- Are perfect for a holiday party!
A classic cupcake made vegan & healthyish. Perfect for a special treat!
- 3/4 cup almond milk
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 cup Spelt flour (or regular flour, or gluten-free flour blend)
- 3/4 cup organic sugar
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp beetroot powder or vegan red food colouring
Cream cheese frosting:
- 1 can full-fat coconut milk (or 2 cups store-bought coconut whipped cream)
- 1 tsp vanilla extract
- 4 tbsp organic sugar
- 1/2 cup Daiya plain cream cheese style spread
- Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners.
- Mix the almond milk and apple cider vinegar store-boughtand set aside for 5 minutes to turn to “buttermilk.”
- Next, add the coconut oil and vanilla extract.
- Mix all the dry ingredients together in a bowl.
- Pour the wet ingredients into the dry ingredients and mix together until smooth. If using vegan food colouring, add it now.
- Spoon the batter into your pan, filling 3/4 of the way full.
- Bake for 17-19 minutes, or until a toothpick comes out clean.
- To make the cream cheese frosting, remove the can of coconut milk from the fridge and scoop out just the cream on top (the cream and liquid should have separated in the fridge) (*skip this step if using store-bought coconut whipped cream)
- Add the vanilla extract and cane sugar and whip on high until smooth and the whipped cream forms soft peaks
- Add the cream cheese spread and continue to whip, just until combined.
- Use a piping bag to pipe the frosting onto the cupcakes.
- Serve immediately.
These cupcakes need to be stored in the fridge, otherwise, the frosting will begin to melt.
Frost these cupcakes right before you wish to serve them.
Make sure to use FULL FAT coconut milk. Light coconut milk will not work.
- Serving Size: 1 cupcake
- Calories: 176
- Sugar: 13g
- Fat: 11g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
Keywords: Vegan cupcake recipes, Vegan red velvet recipe, how to make vegan cupcakes