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: 1 cup Almond Milk; 1-1/4 cup All-purpose Flour; 1 cup Granulated Sugar; 2 Tablespoons Dutch Process Cocoa Powder; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/3 cups Canola Oil; 2-1/2 Tablespoons Red Food Coloring; 2-1/2 teaspoons Vanilla Extract; 1/2 teaspoons Almond Extract

Servings: persons

1 cup Almond Milk
1-1/4 cup All-purpose Flour
1 cup Granulated Sugar
2 Tablespoons Dutch Process Cocoa Powder
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/3 cups Canola Oil
2-1/2 Tablespoons Red Food Coloring
2-1/2 teaspoons Vanilla Extract
1/2 teaspoons Almond Extract

1
1. Preheat oven to 350 F and line a 12-count muffin pan with cupcake liners.
2
2. Put almond milk in a large bowl and set to the side.
3
3. Sift the flour, sugar, cocoa, baking powder, baking soda and salt into a separate large bowl and mix.
4
4. Add the oil, food coloring, vanilla extract and almond extract to the almond milk. Whisk well to combine. Gently fold wet ingredients into the dry ingredients, mixing until the large clumps disappear.
5
5. Fill cupcake liners about two-thirds of the way full, as these cupcakes tend to rise fairly high. Place in hot oven and bake for 18 to 20 minutes. Depending on your oven, this could either take 18 or the full 20. Mine requires closer to 20.
6
6. Remove from oven and allow the cupcakes to cool for a few minutes before transferring to a cooling rack to cool completely.

974

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 cup Almond Milk, 1-1/4 cup All-purpose Flour, 1 cup Granulated Sugar, 2 Tablespoons Dutch Process Cocoa Powder, 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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