Easy Vegan Red Velvet Cupcakes with Cream Cheese Frosting

Valentine’s Day is just around the corner and red velvet is the perfect way to celebrate! It’s a silly holiday, but it’s certainly fun making sweet treats for the ones you love or for yourself. Wouldn’t you agree?

WHAT DO RED VELVET CUPCAKES TASTE LIKE?

Well, they taste very similar to chocolate cupcakes except they are less chocolatey. They have a slight tang from vegan buttermilk and I like to add a little almond extract for added depth.

Then you can frost them with a tangy Vegan Cream Cheese Frosting or this Vegan Buttercream Frosting that I used for my Chocolate Peppermint Cupcakes (just omit the peppermint).

If you don’t have time to make the frosting, you can purchase a Vegan Store-Bought Variety to make life easier.

Can I make Vegan Red Velvet Cupcakes without the food coloring?

Yes, you can leave out the food coloring and it won’t affect the taste at all. They won’t be vibrant red, but you can dress them up with cute cupcake liners and crushed dried strawberries on top.

IS RED FOOD COLORING VEGAN?

Not all coloring is vegan and may contain animal byproducts. This one by Americolor is vegan-friendly. I called the company myself to confirm.
CAN I FREEZE THEM?

Absolutely! I haven’t tried freezing them with the frosting, but the cupcakes will last in the freezer for 3-5 months. Just thaw them out at room temp for 10-20 minutes before enjoying.

Easy Vegan Red Velvet Cupcakes with Cream Cheese Frosting
These look so beautiful and delicious.

Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes

Ingredients

Cupcakes:

•     3/4 cup almond milk
•     1  tsp vanilla extract
•     1/3 cup coconut oil, melted and cooled
•     1 tsp apple cider vinegar
•     1 cup Spelt flour (or regular flour, or gluten-free flour blend)
•     1/2 tsp baking powder
•     2 tbsp cocoa powder
•     3/4 cup organic sugar
•     2 tsp beetroot powder or vegan red food colouring
•     1/4 tsp salt
•     3/4 tsp baking soda

Cream cheese frosting:

•     1 can full-fat coconut milk  (or 2 cups store-bought coconut whipped cream)
•     1/2 cup Daiya plain cream cheese style spread
•     4 tbsp organic sugar
•     1 tsp vanilla extract

Instructions

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 spread and continue to whip, just until combined.
11. Use a piping bag to pipe the frosting onto the cupcakes.
12. Serve immediately.

Easy Vegan Red Velvet Cupcakes with Cream Cheese Frosting #Easy #Vegan #Red Velvet #Cupcakes with #Cream #Cheese #Frosting Dessert Recipes Easy, Dessert Recipes Healthy, Dessert Recipes For A Crowd, Dessert Recipes Peach, Dessert Recipes Simple, Dessert Recipes Best, Dessert Recipes Fall, Dessert Recipes Chocolate, Dessert Recipes For Summer, Dessert Recipes Videos, Dessert Recipes No Bake, Dessert Recipes Fancy, Dessert Recipes Cake, Dessert Recipes Christmas, Dessert Recipes Apple, Dessert Recipes Mexican,