Not Falling For It – {Vegan Red Velvet Cake}

Red and reflective of the upcoming holiday, the jealous green streak within me has taken a new hue. Bedecked with glitter and lined with delicate white lace, gaudy and obnoxious in its nature, the feeling has consumed me.

What am I missing out on?

The simple question haunts every slowly passing moment. The jealousy lingers.


But it’s not what you’re thinking; I’m not at all jealous of lovers or chocolates or flowers. What I am jealous of is the genius few who have taken advantage of this incredible marketing opportunity. The success they’ve achieved from peddling heart-shaped boxes filled with corn syrup and corniness is unbelievable.

Why couldn’t it have been me who exploited this once-innocent tradition and turned it into some grotesque event expunged and devoid of all sincerity and originality?

Wait… Maybe I wouldn’t want to do that. That sounds kind of bad. And the stress this holiday puts on men? That’s just cruel.

So let’s make this year simple, you and me. Go back to basics and make something – anything. Share the experience with someone and then share your creation with everyone else.


Because seriously, what store-bought gift could possibly compete with homemade cupcakes?

Vegan Crimson Velveteen Cupcakes via Vegan Cupcakes Take Over the World
Don’t be put-off by the fact that these are vegan! They’re simple to make and SUPER delicious. They’re incredibly moist and seriously the best red velvet cupcakes I have ever had.
Printable Recipe

1 c (237 ml) soy milk
1 tsp apple cider vinegar
1 1/4 c (156 g) flour
1 c (198 g) sugar
2 Tbls cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c (78 ml) canola oil
2 Tbls red food coloring (liquid)
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp chocolate extract (I couldn’t find this and thought they were great without it!)

Preheat oven to 350F (175C) and line a cupcake tin.

In a medium-sized bowl, combine the soy milk and vinegar and set aside to curdle (this is to imitate buttermilk. It is an important step because the vinegar gives the baking soda something with which it can react!)

In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.

Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear.

Pour into liners and bake 18-20 minutes.

Makes 1 dozen.

Vegan Cream Cheese Frosting via Vegan Cupcakes Take Over the World

1/4 c (58 g) margarine, softened
1/4 c (58 g) vegan cream cheese, softened
2 c (312 g) powdered sugar
1 tsp vanilla

Cream together the margarine and cream cheese just until combined. Sift in the powdered sugar in half-cup batches, whipping thoroughly combined after each addition. Add the vanilla and whip until light and fluffy.

Comments

  1. says

    Wow, they look delicious! So how do you put the frosting on the cupcakes? Just use a pastry bag with the appropiate tip?<br />Laura in Germany. Actually, germans may freak out by this ammount of frosting, but I would like to try it anyway!

  2. says

    You know i am not really a fan or red velvet cake, i see the red, i see danger. But yours are the first i&#39;ve seen that look safe and genuinely yummy. lol. <br /><br />oh and you wouldn&#39;t want to be the one to kick start Valentines day..its too much. I remember the deli across from my workplace where I weekly bought flowers for 5 bucks would jack up the price of their bunch of roses from $

  3. Corky says

    Found you via MeFi. I am an instant fan of your prose, recipes and photography. My step-daughter (also 18 and in her 1st year of college) has just started baking from scratch. I have to share your blog with her… you&#39;ve inspired me to do some more baking. I can&#39;t imagine what an inspiration you might be to her!<br /><br />Thank you.

  4. Michelle says

    Thank you so much for posting a vegan recipe! I love reading your blog, regardless of the fact that I cannot eat anything on it. The pictures and recipes are inspiring and usually give me a kick-start into the kitchen, where I will often pick up Vegan Cupcakes Take Over the World (or any Isa cookbook), and bake to my heart&#39;s content.

  5. says

    These are gorgeous! I&#39;ve actually made this recipe before, and loved it. <br /><br />Your photos are beautiful, and your writing is inspired. Keep it up.<br /><br />Thanks for stopping by my site earlier today – your comments are much appreciated.

  6. says

    Wow, I am not a baker, (but am very appreciative of the efforts of those who are) but you have some mad skills in the food photography department! I&#39;m just starting out with my stupid Nikon Cool Pix and dream of buying a used real camera.

  7. says

    Hi, so sorry about posting your beautiful photo! We&#39;ve credited you now and linked the photo through to your post, hope that&#39;s alright!<br /><br />x Katie at Bohemia Design

  8. says

    I know this is delayed beyond compare, however, this recipe was so wonderful that I bought the book it came out of.<br />Bravo, Whisk kid! Bravo!<br /><br />I enjoy your blog, keep it up!

  9. says

    The frosting is fairly rich and the cake is AMAZING. Absolutely velvety smooth, just chocolatey enough and I was asounted that this cake was vegan. It rises flawlessly!<br /><br />I&#39;ve made it three times this week, both cupcakes and a double layer cake which people loved! Thank you again!

  10. Anonymous says

    hey I was wondering, can you make a layer cake with this recipe? Besides baking times does anything else need to be adjusted for?<br />They look so incredibly incredible…I cannot wait to make&#39;em!

  11. AikoVenus says

    This looks like a good recipe but you have to make sure to use the right food specialty food coloring since most red food colorings are not actually vegan as they contain carmine. <br /><br />Thanks for the recipe. :)

  12. says

    I make these cupcakes all the time and people are super impressed by my mad baking skillz. Nothing else compares! I always share the recipe though :)

  13. says

    I made these with vanilla rice milk, and they were amazing! Thank you so much for the awesome recipe! I also added a little freshly squeezed lemon juice to the frosting for a kick — mmm! Your recipes and photos are amazing — thank you for the inspiration! xo

  14. says

    I don&#39;t even know where I found your blog, but it&#39;s now a fixture on my google reader. I made this recipe along with a bunch of other (vegan and non vegan) red velvet recipes for a wedding cake tasting I did for a friend-bride and this won by a land slide. It truly is delicious and I will be making it again tonight for my (vegan) sister&#39;s 22nd birthday party!! Thank you!

  15. Anonymous says

    THEY HAVE VEGAN CREAM CHEESE?! now i know how i&#39;ll survive when i go vegan &lt;3<br /><br />by the way, these look even better than normal red velvet cupcakes! keep up the good work 😉

  16. says

    Great Vegan recipe for Red Velvet. These cupcakes look awesome.I&#39;ve featured this recipe on my blog, hoping that you don&#39;t mind, but if you do, please contact me and I&#39;ll remove it. All the best.<br /><br />

  17. Anonymous says

    This recipe is the best I&#39;ve tried yet! They&#39;re incredible that I keep on getting people to try and be converted. (No kids! Don&#39;t fall for those tasteless, red sponges! LOL)

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