These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness. This recipe is incredibly easy to follow. You can whip up these delightful cupcakes with just one bowl and a whisk in no time. These make them a great option if you or someone you love has food allergies. Plus, they’re just as tasty as traditional cupcakes!
Oriana’s Thoughts On The Recipe
These Egg-Free, Dairy-Free Red Velvet Cupcakes have become my son’s all-time favorite! He asks for these delights over and over, and it’s easy to see why. The rich, velvety texture combined with a hint of chocolate and a burst of vanilla makes these cupcakes irresistible.
They’re incredibly easy to make. You only need one bowl and a whisk—no fancy equipment is required. These cupcakes are not just a hit with the kids; everyone in the family loves them. Plus, they’re egg-free, dairy-free, and completely vegan, making them suitable for almost everyone.
Don’t think you need to wait for a special occasion to enjoy these treats. While they’re perfect for Valentine’s Day with their vibrant red color, they’re also great at Christmas, birthdays, or just as an everyday sweet treat. And they’re freezer-friendly, so you can always have a batch ready to go for those cupcake cravings!
What I Love About This Recipe
One Bowl Wonder: These cupcakes are a breeze to whip up. All you need is one bowl and a whisk, making cleanup a snap.
Vegan and Allergy-Friendly: These cupcakes are egg-free and dairy-free, making them a great option for those with food allergies.
Fluffy and Flavorful: The combination of vanilla and a touch of cocoa gives these cupcakes a delightful flavor. They’re soft, fluffy, and just melt in your mouth, making them a true treat.
Year-Round Delight: They’re fantastic for Valentine’s Day, but they also make a lovely addition to Christmas celebrations, birthday parties, or just as a surprise treat any day of the year.
Potential Cons Of The Recipe
Coloring Concerns:
Some might be wary of using artificial food coloring.
Tips To Mitigate These Cons
Food Coloring:
The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 1 teaspoon gel food coloring. Dye the batter until you are pleased with the color. The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. Of course, you don’t have to dye the batter at all if you don’t want to. You can also opt for natural food colorings like beet powder if you prefer to avoid artificial dyes. However, I haven’t tested this recipe with a natural alternative.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of our cupcakes, giving them structure. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Cornstarch: Helps create a tender crumb.
- Cocoa powder: It adds a subtle chocolate flavor. Note: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. This is especially important in egg-free baking.
- Granulated sugar: Sweetens the cupcakes. Note: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
- Baking powder: Leavens the batter, making it rise. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk (non-dairy or dairy): Adds moisture. For a vegan option, use soy or oat milk. Dairy milk will also work.
- Vinegar: Reacts with baking powder for a better rise. Note: You can use apple cider vinegar or white vinegar.
- Neutral-tasting oil: Keeps the cupcakes moist. Note: Vegetable or canola oil – or any light-tasting oil of your preference.
- Applesauce: Acts as an egg replacer, adding moisture and binding the ingredients. I use and recommend unsweetened applesauce.
- Pure vanilla extract: Adds a lovely vanilla flavor.
- Gel red food color: Gives the cupcakes their signature red color. Note: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt in a large bowl. Set aside.
Step 2 – Combine Wet Ingredients
In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients; mix to combine.
Step 4 – Fill The Cupcake Pan
Fill cupcake liners with the batter about two-thirds full.
Step 5 – Bake
Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
Step 5 – Decorate
Decorate as your heart desires. I used my Cream Cheese Frosting. Prepare the frosting. Frost cooled cupcakes immediately before serving. I used a Ateco 11/16″ Plain #809 Pastry Tube.
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to sift the flour and cocoa to avoid any lumps in the batter.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Storing and Freezing Instructions
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.
Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
Frequently Asked Questions
Yes, beet powder or natural red food color can be used as a substitute. However, I haven’t tested this recipe with a natural alternative.
Absolutely! Just swap the all-purpose flour with a gluten-free blend.
More Cupcake Recipes You’ll Love!
- The Ultimate Easy Chocolate Cupcakes (Dairy-Free, Egg-Free, Vegan)
- Easy Fluffy Vanilla Cupcakes (Dairy-Free, Egg-Free, Vegan)
- Easy Eggless Strawberry Cupcakes
- Eggless Lemon Meringue Cupcakes
- Browse more recipes…
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Recipe Card 📖
Super Easy Vegan Red Velvet Cupcakes
Equipment
Ingredients
- 1 1/3 cup (187 g) all-purpose flour
- 3 tablespoons (30 g) cornstarch
- 2 tablespoons (15 g) natural cocoa powder
- 1 cup (200 g) granulated sugar
- 3 teaspoons (12 g) baking powder
- ½ teaspoon (2 g) salt
- 1 cup (240 ml) milk (non-dairy or dairy will work)
- 2 teaspoons (10 ml) vinegar (such as apple cider vinegar or white vinegar)
- 1/3 cup + 2 tablespoons (110 ml) neutral-tasting oil
- ¼ cup (60 g) applesauce
- 2 teaspoons (10 ml) pure vanilla extract
- ½ – 1 teaspoon gel red food color (see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Line a 12- cupcake pan with cupcake liners.
- In a large bowl, whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt. Set aside.
- In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.
- Add wet ingredients to the dry ingredients; mix to combine.
- Fill cupcake liners with the batter about two-thirds full.
- Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
- Decorate as your heart desires. I used my Crea Cheese Frosting. Prepare the frosting. Frost cooled cupcakes immediately before serving.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to sift the flour and cocoa to avoid any lumps in the batter.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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