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vegan red velvet cupcakes with cream cheese frosting and silver sprinkles on a marble and wood cakestand

Vegan Red Velvet Cupcakes

  • Author: Jessica Hoffman
  • Prep Time: 20 eminutes
  • Cook Time: 17 minutes
  • Total Time: 37 minutes
  • Yield: 8-10 cupcakes 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These Red Velvet Cupcakes are vegan and make the perfect 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  refrigerated overnight(or 2 cups store-bought coconut whipped cream)
  • 1 tsp vanilla extract
  • 4 tbsp organic sugar
  • 1/2 cup vegan cream cheese


  1. Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners.
  2. Mix the almond milk and apple cider vinegar and set aside for 5 minutes to turn to “buttermilk.”
  3. Next, add the coconut oil and vanilla extract.
  4. Mix all the dry ingredients together in a bowl.
  5. Pour the wet ingredients into the dry ingredients and mix together until smooth. If using vegan food colouring, add it now.
  6. Spoon the batter into your pan, filling 3/4 of the way full.
  7. Bake for 17-19 minutes, or until a toothpick comes out clean.
  8. 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)
  9. Add the vanilla extract and cane sugar and whip on high until smooth and the whipped cream forms soft peaks
  10. Add the cream cheese and continue to whip, just until combined.
  11. Use a piping bag to pipe the frosting onto the cupcakes.
  12. Serve immediately.


If you really want the red colour of the cupcakes to pop, make sure to use enough red food colouring in them. 

Some red food colourings are not vegan. So if you are strictly vegan, make sure to buy vegan red food colouring. 

Use full-fat coconut milk to make the frosting. Light coconut milk WILL NOT whip up into a coconut whip cream. You can alternatively buy pre-made coconut whipped cream from your favourite grocery store. 

Only fill the cupcake molds 2/3rds of the way full. The cupcakes will rise quite a bit.


  • Serving Size: 1 cupcake
  • Calories: 200
  • Sugar: 13g
  • Fat: 11g
  • Saturated Fat: 9g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g

Keywords: vegan cupcake recipe, vegan Christmas dessert, red velvet recipe