Red Velvet Cupcakes

Serves: 8-10 | Prep: 20 minutes | Cook: 17 minutes


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.



  • 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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