Blog Vegan Desserts

Happy Valentine’s Day!

My husband always likes to refer today as “Steak and sex night!” LOL men!  Since we have been eating a vegan diet for 4 years now, maybe it should be “Tofu and sex night??” LOL!  However, he works today (fire fighter), so I’m calling it “Tofu, wine, Netflix in bed with the pups night!”   Works for me! Side Note – yesterday in the grocery store they had EASTER stuff up! What’s up with that?!?

I do enjoy doing something special for my kids on Valentine’s Day, be it buying them a box of chocolate or a cute stuffed animal.  This year though my daughter asked for Red Velvet Cupcakes, yeah I can do that!  AND I’ll do it vegan style!

Anytime I cook something for my kids I swear I put extreme pressure on myself.  I want them to have no idea it’s vegan, that it looks non-vegan and taste like it’s non-vegan.  I want it to be perfect!  This recipe nails it!  Moist cupcake, amazing cream “cheese” frosting, it’s to die for I promise AND pretty darn easy to make!

Vegan Red Velvet Cupcakes with Cream

Print Recipe
Serves: 12 Cooking Time: 20 minutes


  • To make Cupcakes:
  • 1 cup Almond Milk (or any dairy free non sweetened nut/soy milk)
  • 1 tsp. Apple Cider Vinegar
  • 1 1/4 cup All Purpose Flour
  • 1 cup Sugar
  • 2 tbsp. Coco Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 1/3 cup Canola Oil
  • 2 tbsp. Red Food Coloring
  • 2 tsp. Vanilla Extract

  • To make Vegan Cream Cheese Frosting:
  • 1/4 cup Earth Balance (cold)
  • 1/4 cup Vegan Cream Cheese
  • 2 cups Powder Sugar
  • 1 tsp. Vanilla Extract



Preheat oven to 350F and line a cupcake baking pan with cupcake liners.


In a medium-sized bowl, combine the almond milk and vinegar and set aside to curdle (this is to imitate buttermilk).


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


In the milk and vinegar bowl, add the oil, food coloring and extracts and whisk well to combine.


Using a hand mixer slowly add the dry ingredients into the wet and combine, mixing just until smooth (do not over mix).


Pour into cupcake liners and bake 18-20 minutes. Test with a tooth pick to see when done. Toothpick should come out clean.


Let fully cool before frosting.


Vegan Cream Cheese Frosting:


Cream together the Earth Balance and cream cheese just until combined with hand mixer.


Slowly mix in the powdered sugar.


Add the vanilla and whip until light and fluffy.


Frost cupcakes and add decorative sprinkels.


Keep in the refrigerator to keep fresh. Enjoy!

Tomorrow I can’t wait to share my favorite childhood cookies, but made vegan!  You’ll find as we get to know each other that I LOVE to bake…and this is why I try to go to barre 5 nights a week! LOL!  I hope today you find love all around you!  Happy Valentine’s Day! XO – Kate

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