Vegan Red Velvet Cupcakes Recipe

Name: Vegan Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups soy milk; 2 teaspoons apple cider vinegar; 1/3 cup applesauce; 1/4 cup vegetable oil; 1/4 cup beet juice; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 2/3 cups white sugar; 1/4 cup cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt

Servings: persons

2 cups soy milk
2 teaspoons apple cider vinegar
1/3 cup applesauce
1/4 cup vegetable oil
1/4 cup beet juice
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 2/3 cups white sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
2
Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
3
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.
4
Fill each cupcake liner 3/4 full with batter.
5
Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.

834

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups soy milk, 2 teaspoons apple cider vinegar, 1/3 cup applesauce, 1/4 cup vegetable oil, and more.

Yes, Vegan Red Velvet Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Red Velvet Cupcakes

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