Red Velvet Cupcakes

Prep Time

30 minutes + cooling


9 x Peoples

Really light and fluffy red velvet cupcakes that are naturally vegan and easily gluten-free packed with cacao and a natural pinky-red colour. Top these cupcakes with thick and creamy buttercream and some sugar cookies for a simple and impressive Valentine’s treat.


  • 180ml almond milk
  • 1 tsp lemon juice
  • 80ml sunflower oil
  • 80g coconut or caster sugar
  • 1 tsp vanilla essence
  • 150g plain or GF plain flour
  • 25g Divine Cocoa Powder
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 2 tsp red powder e.g. beetroot or red food colouring
  • 100g vegan butter
  • 300g icing sugar
  • 2 tbsp milk
  • ½ tsp vanilla essence
  • To decorate: heart sugar cookies, sprinkles, chopped chocolate



1. Preheat the oven to 160Fan/180*C and line a cupcake tray with cases.

2. Stir together the milk and lemon juice and leave for 5 minutes to curdle. Now whisk in the sunflower oil, sugar and vanilla essence.

3. To a large mixing bowl, sift in the flour, cocoa powder, baking powder and bicarbonate of soda and stir. Add in the salt, colouring and pour in the wet mix. Stir to a smooth batter.

4. Divide the batter between the cases, filling them about ¾ full.

5. Bake for 17-18 minutes or until an inserted skewer comes out clean. Allow to cool for 5 minutes, remove from the tin and cool fully on a wire rack.

6. Prepare the frosting by beating the butter until smooth and gradually adding in the icing sugar and milk until thick and smooth. Pipe over the cupcakes and decorate with heart sugar cookies, sprinkles and chopped chocolate.