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    Home » Recipes » Desserts

    Vegan Red Velvet Cupcakes with NO Dye!

    Published: Dec 14, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Crave-worthy healthy vegan red velvet cupcakes!! They’re moist, food dye free, made using natural ingredients, and they’re so incredibly TASTY!

    Red velvet cupcake sitting on cupcake liner with white frosting on top.

    Red velvet is a popular choice around holidays like Christmas and Valentine’s Day due to its red colour.

    But truly, these cupcakes can be enjoyed all year long!

    This vegan red velvet cupcake recipe is inspired by my other healthy vegan cupcakes on the blog.

    Just like these decadent chocolate cupcakes, and festive pumpkin cupcakes, this red velvet version uses FAR healthier ingredients compared to classic cupcakes.

    Jump to:
    • How are they healthier?
    • Ingredients + Substitutions
    • Instructions
    • Variations
    • Storage
    • Expert Tips
    • More delicious healthier vegan desserts
    • 📖 Recipe
    • FAQ

    How are they healthier?

    • Most cupcakes use refined white flour as the base, but I’m using whole wheat pastry flour for a wholesome choice.
    • There’s ZERO refined sugar in these cupcakes, and that includes the frosting!
    • No food dye! Most red velvet cupcakes use red food colouring for their vibrant colour. Instead, I’m using BEETS for a healthy and natural way to colour them. (Of course, they won’t be AS red as using dye, but it’s a small price to pay.)
    • Low in calories and low fat! These healthy vegan cupcakes are lighter than most thanks to wholesome ingredients and they’re also oil-free. No coconut oil and no vegan butter, not even in the frosting. 😉
    Red velvet cupcakes on cake plate and cooling rack.

    Ingredients + Substitutions

    Here’s everything you’ll need to make these incredible vegan red velvet cupcakes.

    Ingredients needed to make vegan red velvet cupcakes on kitchen countertop.
    See recipe card for quantities.
    • Beets: Adds nutrients and natural redness to the cupcakes so you can skip the red food dye.
    • Soy milk: My first choice of non-dairy milk to make vegan buttermilk is soy. But almond milk works as well if you’re avoiding soy.
    • Apple cider vinegar: When mixed with soy milk, it thickens and curdles the milk, resulting in vegan buttermilk.
    • Maple syrup: You may also use date syrup or another liquid sweetener of your choice.
    • Vanilla: Use pure vanilla extra, not the artificially flavoured kind to keep this red velvet cake recipe as natural as possible.
    • Whole wheat pastry flour: Whole wheat pastry flour keeps this cupcake recipe wholesome, while still providing a delicate crumb and ample lift.
    • Cocoa powder: Adds a touch of chocolatey flavour and richness. Make sure to use unsweetened to keep these refined sugar-free.
    • Baking powder/soda: Make sure your rising agents are fresh and active. (Baking powder that’s been opened and sitting in the pantry for 6+ months may start to lose its rising power.)

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Chunks of cooked beets inside glass bowl.

    Cook the beet cubes until very soft and add them to a bowl. (photo 1)

    Mashed beets in large glass bowl.

    Mash them with a potato masher, or use a blender. (photo 2)

    Mashed beets, milk and maple syrup inside mixing bowl.

    Add the remaining liquid ingredients and whisk to combine. (photo 3)

    Red liquid mixture inside mixing bowl.

    If the batter is lumpy, use a blender to make it smooth. (photo 4)

    NOTE: You don’t HAVE to blend the liquid ingredients together, but a smoother liquid mixture will result in a better texture once baked.

    Red liquid, flour and cocoa powder inside mixing bowl.

    Add the dry ingredients to the same bowl. (photo 5)

    Red batter inside large glass bowl.

    Gently mix until combined, without overmixing. (photo 6)

    Raw cupcake batter inside muffin tin with liners.

    Divide the mixture into a muffin tin lined with cupcake liners. (photo 7)

    Baked muffins on cooling rack.

    Bake until a toothpick inserted in the middle comes out clean. (photo 8)

    Let the cupcakes cool completely on a wire rack before frosting them. Prepare your frosting while you wait.

    Once cool, use a piping bag to frost your red velvet cupcakes, and enjoy.

    Hand holding up one cupcake with more cupcakes in the background.

    Variations

    If you enjoy these vegan red velvet cupcakes and want to switch up the flavours, you may easily do so!

    • Pumpkin: Omit the beet puree and use pumpkin puree instead. Then add 2 teaspoons of cinnamon, and ¼ teaspoon each of nutmeg and ground ginger.
    • Sweet potato: To make these cupcakes extra sweet (naturally) use roasted and pureed sweet potato instead of beet.
    • For gluten-free cupcakes, check out these pumpkin cupcakes and/or chocolate cupcakes, instead.

    Storage

    These taste best on days 1-2, but you may store leftovers in the fridge for up to 4 days. Keep them in a sealed container to preserve moisture.

    You may freeze the cupcakes in a freezer-safe airtight container for up to 3 months.

    Expert Tips

    • Weigh your flour for the most accurate results. I highly recommend that you do not rely on cup measurements when baking. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
    • If using canned beets, make sure they are not pickled! Use beets that are canned only in water, no vinegar or oil as that will alter the flavour.
    • Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
    • If you do not have a powerful blender, soak your cashews in hot water for 30 minutes before blending your frosting. This will help them swell and soften, making them easier to blend into a smooth frosting.
    • Make sure to press your tofu very well to remove excess liquid to prevent your frosting from getting too thin.
    • If the frosting gets warm as you’re blending (this can happen in strong blenders), transfer it to a bowl and place it in the freezer for 30 minutes before piping the frosting onto your cupcakes.
    • Let your cupcakes cool in the cupcake pan for at least 10 minutes before handling them. Then transfer them to a cooling rack to completely cool BEFORE frosting them.

    More delicious healthier vegan desserts

    • Chickpea brownies stacked with a bite taken out from the top brownie.
      Secretly Healthy Chickpea Brownies
    • Roasted pineapple slices on white plate.
      Air Fryer Pineapple (Tastes Like Grilled)
    • Almond flour cookies in a stack with top one cut in half.
      Vegan Almond Flour Cookies
    • White bowl filled with chocolate hummus and chocolate chips on top.
      Dark Chocolate Hummus [Tastes Like Brownie Batter]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Red velvet cupcake sitting on cupcake liner with white frosting on top.

    Healthier Vegan Red Velvet Cupcakes [No Food Dye]

    Crave-worthy healthy vegan red velvet cupcakes!! They're food dye free, made using natural ingredients, and they're so incredibly TASTY!
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 40 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 58 minutes minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 12 Cupcakes
    Calories: 175cal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender
    Empty 12 muffin pan on white background.
    Muffin Pan

    Ingredients

    Wet Ingredients

    • 1 cup beet puree from approx. 2 small beets/2 cups cubed/or use canned
    • 10 tablespoons (½ cup + 2 tablespoons) soy milk
    • 1 teaspoon apple cider vinegar
    • ½ cup maple syrup
    • 2 teaspoons pure vanilla extract

    Dry Ingredients

    • 240 grams whole wheat pastry flour approx. 2 cups
    • 3 tablespoons raw unsweetened cocoa powder
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda

    For the Vegan Cream Cheese Frosting

    • 340 grams (12 ounce) block extra firm tofu use GMO free if possible
    • ¼ cup raw cashews
    • 5-6 tablespoons maple syrup
    • 2 teaspoons pure vanilla extract
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F/176°C and line a muffin pan with cupcake liners.
    • If using fresh beets, peel and chop them into cubes. Then bring them to a boil over medium/high heat and cook until very soft and a fork easily pierces them, approx. 20-25 minutes. (You may also use canned beets for faster prep.) Once cooked, mash the beets to get 1 cup of puree. Make sure not to use more than 1 cup of beet puree.
    • Meanwhile, add the soy milk and apple cider vinegar to a small bowl and set it aside for 5 minutes to let it thicken and curdle. This is your vegan buttermilk.
    • Add the beet puree, your vegan buttermilk, vanilla, and maple syrup to a large mixing bowl. Stir until combined. If the beets weren't cooked enough and your batter looks lumpy, place all the liquids into your blender and process until smooth. Then return it to the bowl.
    • Now add all the dry ingredients to the same bowl and mix until combined, without overmixing.
    • Then divide the batter between your 12 cupcake tins and bake until a toothpick inserted in the middle comes out clean, approx. 18-20 minutes.
    • Let the muffins rest on a cooling rack until completely cooled before frosting them!

    For the frosting

    • Add all the ingredients to your blender and process until completely smooth, starting with 5 tablespoons of maple syrup. Taste and add another tablespoon of syrup if you prefer it sweeter. Keep in mind not to go overboard, or the frosting will get too thin to pipe.
    • If the frosting gets warm as you're blending (this can happen in strong blenders), transfer it to a bowl and place it in the freezer for 30 minutes before piping your cupcakes.

    Notes

    Weigh your flour for the most accurate results. I highly recommend that you do not rely on cup measurements when baking. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
    If using canned beets, make sure they are not pickled! Use beets that are canned only in water, no vinegar or oil as that will alter the flavour.
    Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
    If you do not have a powerful blender, soak your cashews in hot water for 30 minutes before blending your frosting. This will help them swell and soften, making them easier to blend into a smooth frosting.
    Make sure to press your tofu very well to remove excess liquid to prevent your frosting from getting too thin.
    If the frosting gets warm as you’re blending (this can happen in strong blenders), transfer it to a bowl and place it in the freezer for 30 minutes before piping the frosting onto your cupcakes.
    Let your cupcakes cool in the muffin pan for at least 10 minutes before handling them. Then transfer them to a cooling rack to completely cool BEFORE frosting them.
    These taste best on days 1-2, but you may store leftovers in the fridge for up to 4 days. Keep them in a sealed container to preserve moisture. Or freeze in a freezer-safe airtight container for up to 3 months. 

    Nutrition

    Calories: 175cal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 259mg | Fiber: 3g | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

    FAQ

    What is red velvet cake made out of?

    Red velvet is a cake (or cupcake) of which the main ingredients include flour, buttermilk, sugar, cocoa powder and some kind of acid.

    What makes red velvet cake red?

    A chemical reaction between the cocoa powder and acid gives red velvet a naturally reddish hue. However, modern recipes use red food dye to amplify the colour.

    Why is red velvet not vegetarian?

    Most red food dyes contain carmine or cochineal which is made using bugs. (Yuck!) You can purchase vegan food dye to make sure there are no bugs OR use natural colouring like I’ve done here with beets.

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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