Ingredients

The following ingredients have 7 Servings
  • 1/2 cup granulated cane sugar
  • 1/2 cup soy milk
  • 3 tablespoons oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 1 1/2 tablespoons liquid red food coloring (or about 1 teaspoon gel food coloring)
  • 1/2 cup blanched almond flour
  • 3/4 cup + 2 tablespoons all purpose flour (I used gluten free)
  • 4 teaspoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 4 ounces plain vegan cream cheese (at room temperature)
  • 1/4 cup vegan butter (at room temperature)
  • 1 teaspoon vanilla
  • 1 1/2-2 cups powdered sugar
  • pinch of salt
  • 1-2 tablespoons non-dairy milk as needed

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a cupcake tray with liners, this recipe makes 7 cupcakes. Set aside.
  • Add all wet ingredients (aside from the food coloring) to a large mixing bowl and beat together with an electric mixer.
  • Add in the dry ingredients, making sure to spoon and level the flour. For the all purpose flour, I find it easiest to measure 1 cup worth, then subtract 2 tablespoons (for 1 batch) which will equal 3/4 cup + 2 tbsp.
  • Beat together just until combined but careful not to overmix
  • Whisk in the food coloring until evenly incorporated.
  • Scoop into your prepared cupcake tray, filling each about 3/4 of the way full.
  • Bake for 23-28 minutes, or until a toothpick comes out clean. 25 minutes is perfect in my oven, but all ovens are different.
  • To make the buttercream, beat together the butter and cream cheese until well incorporated. Beat in the powdered sugar, 1 cup at a time until smooth and creamy. Finally, beat in the salt and vanilla.
  • Once the cupcakes have fully cooled, pipe on the frosting and enjoy!