Dairy-Free Red Velvet Cupcakes

I’ve been getting back into the kitchen recently and that means experimenting with a bit of baking, this time with some dairy-free red velvet cupcakes no less! It’s been lovely to pick my old hobbies back up and spend some time doing things I love again. I was once affectionately known as the baking queen by the boys in my house and so it’s about time to revive that old title I’d say!

Although I am now well and truly on the healthy lifestyle bandwagon, I think there is always time and a little stomach space for cake. A little of what you fancy goes a long way and all that.

The reason I love a cupcake (or one of the many reasons I should say!) is that the portion control has already been done for me. One cupcake with a cup of tea is plenty. Whereas if I make a cake, well the possibilities are endless. Miss Trunchball type scoffing comes to mind.

Although, I must say, I’ve always been a little bit unsure of red velvet cake. I’m not exactly sure what it’s trying to be. Is it chocolate? Vanilla? Something in between with a hefty dose of E-numbers??

Maybe we will never know but one things for sure, there’s a steady chain of hungry boys asking for it in my house (swiftly followed by Sophie peeping “cik cik!”) and so I thought I’d give it a bash. As I am lactose intolerant and therefore following a dairy-free diet / lifestyle, all cakes and such like in our house are dairy-free. I’m not self-sacrificing enough to go to the trouble of making cake JUST so other people can eat it after all…

Dairy-free red velvet cupcakes it is then!

So without further ado, here is the recipe for dairy-free red velvet cupcakes. Go forth, bake, enjoy and report back.

1. Preheat the oven to 180 C. Line a 12 cup muffin tin with cupcake liners and set aside.
2. Sift together the flour and salt into a mixing bowl. Set aside.
3. Use an electric hand mixer to cream the margarine until smooth in a separate bowl (you can do this by hand but it will take a few more minutes).
4. Add the sugar and whisk until light and fluffy.
5. Add in the eggs, one at a time, beating until incorporated. Add the food colouring, cocoa powder, and vanilla and mix until all the ingredients are combined.
6. In a small bowl, stir together the soya yogurt and almond milk. Add the soya yogurt mix to the margarine mix, a little at a time, alternating with the flour and salt mixture until it is all combined together.
7. Whisk together the apple cider vinegar and baking soda in a small cup or bowl, then add to the batter as quickly as you can, beating until the batter is smooth.
8. Fill the cupcake liners with the cake mix, filling each about 1/2 of the way full. Bake for 18-22 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
9. Allow cupcakes to cool completely on a wire cooling rack before eating and/or frosting.

If this dairy-free red velvet cupcakes recipe was a success, why not share my pinnable image (the one with the ingredients on) for others on your Pinterest.

If dairy-free is your thing then I also have a dairy-free breakfast muffins recipe for you to try.