Red Velvet Cupcakes

Serves: 8-10 Prep: 20_minutes Cook: 17_mins


For our vegan red velvet cupcakes we use 'buttermilk' made by mixing almond milk with a little apple cider vinegar, combined with cocoa powder and natural beetroot powder for delicious, gooey cupcakes that are perfect in texture. Top with delicious homemade vegan cream cheese frosting for the perfect finishing touch.


200ml Almond Milk
100ml Biona Organic coconut oil, melted and cooled
1 tsp Vanilla Extract
130g Spelt Flour
2 tbsp Cocoa Powder
½ tsp Baking Powder
¾ tsp Baking Soda
¼ tsp salt
2 tsp beetroot powder
For the Frosting :
1 can Biona Organic Coconut Milk, (put in fridge so the coconut cream is hard)
1 tsp Vanilla Extract
4 tbsp Icing Sugar
100g Vegan Cream Cheese
Freeze dried raspberries.


1. Preheat the oven to 180 degrees C and line a cupcake pan with cupcake cases.
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.
6. Spoon the batter into your cupcake liners, 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)
9. Add the vanilla extract and icing sugar and whip on high until smooth and the whipped cream forms soft peaks
10. Add the vegan cream cheese and continue to whip until combined.
11. Use a piping bag to pipe the frosting onto the cupcakes.
12. Sprinkle with Freeze Dried Raspberries

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