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HOW TO: Make Vegan Red Velvet Cupcakes For A Green Valentine’s Day Treat

Posted By Jill Fehrenbacher On January 27, 2015 @ 1:50 pm In cooking,food,healthy recipe,kid friendly,recipes,vegan cooking,vegetarian,vegetarianism,video | 6 Comments

Petey Rojas Baking Video: How To Make Vegan Red Velvet Cupcakes [3]

Looking for a nifty Valentine’s Day gift, and tired of the same old same old flowers and chocolate malarkey? How about showing your special someone how much you care with a delicious batch of heart-shaped red velvet cupcakes? This vegan recipe for red velvet cupcakes uses organic, eco-friendly, and cruelty-free ingredients—so it’s as sweet on the planet as it is tasty, and it’s so easy to make that even a four year-old can do it! Watch the above video to see Inhabitots baker-in-training-pants [4], Petey Rojas [4], show you how to make vegan red velvet cupcakes. Read below to see the ingredient list and further details.


Vegan Red Velvet Cupcakes for Valentines Day [5]


1 cup soy milk
1 tsp apple cider vinegar
1 ¼ cup flour
1 cup granulated sugar
2 tablespoons cocoa powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ cup canola oil
2 tablespoons of red food coloring – try to find a natural / organic food coloring
2 ½ tsps of vanilla extract
2 tsps of almond extract
1/2 cup of chocolate chips

Vegan Red Velvet Cupcake Recipe [6]



1. Preheat the oven to 350 degrees.

2. Line your cupcake tin with liners.
We found our cute silicone heart-shaped liners at Whole Foods.

3. Whisk together the soy milk and vinegar and set aside to curdle.

Put the flour, sugar, cocoa, baking powder, baking soda and salt into a large bowl and mix.

Add the oil, then the food coloring, vanilla & almond extract into the soy milk and vinegar mix.

Gently fold the wet ingredients into the dry ingredients, mixing until the large lumps disappear.

7. Fill the cupcake liners ⅔ of the way full.
The cupcakes will rise a lot – if you fill them too full, you’ll end up with deformed mushroom-shaped cupcakes!

8. Put in the oven and bake for 20 minutes.

9. When the cupcakes cool, frost them, decorate them and enjoy!
Petey likes to make a yummy and easy vegan cream cheese made by mixing Tofutti cream cheese [7] with Cherrybrook Kitchen’s vanilla frosting [8]. We’ve topped our cupcakes with pink sugar sprinkles and strawberries and raspberries. Nice recipes for DIY from-scratch vegan frostings can be found in “Vegan Cupcakes Take Over The World” [9] by Isa Chandra Moskowitz [10] and Terry Hope Romero [11].


This recipe is from “Vegan Cupcakes Take Over The World” [9] by Isa Chandra Moskowitz and Terry Hope Romero [12]. If you enjoy this recipe, consider purchasing the book here [9].

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[3] Image: http://www.inhabitots.com/how-to-make-vegan-red-velvet-cupcakes-for-a-green-valentines-day-treat/petey-red-velvet-cupcakes/

[4] baker-in-training-pants: http://www.inhabitots.com/how-to-make-scrumptious-vegan-pumpkin-chocolate-chip-muffin-cupcakes/

[5] Image: http://www.inhabitots.com/how-to-make-vegan-red-velvet-cupcakes-for-a-green-valentines-day-treat/vegan-red-velvet-cupcakes/

[6] Image: http://www.inhabitots.com/how-to-make-vegan-red-velvet-cupcakes-for-a-green-valentines-day-treat/vegan-red-velvet-cupcake/

[7] Tofutti cream cheese: http://www.tofutti.com/?page_id=489

[8] Cherrybrook Kitchen’s vanilla frosting: http://www.cherrybrookkitchen.com/products/frosting_vanillaspread.php

[9] “Vegan Cupcakes Take Over The World”: http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739?tag=vglnk-c90-20

[10] Isa Chandra Moskowitz: http://en.wikipedia.org/wiki/Isa_Chandra_Moskowitz

[11] Terry Hope Romero: http://veganlatina.com

[12] Isa Chandra Moskowitz and Terry Hope Romero: http://vegancupcakes.wordpress.com

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