Vegan Red Velvet Cupcakes

My version of healthified, absolutely dreamy vegan red velvet cupcakes. Just in time to make for Valentine’s day coming up! Or yourself, because well, cupcakes. Plus, they’re gluten free and sweetened naturally!

Red Velvet 1

Happy Thursday! How has your week been?! Mine’s been busy so far, and I still have parent teacher conferences for my Kindergarten nuggets tonight! But tomorrow is a teacher work day, so the kids will stay home. It’ll be nice to get some stuff done in my classroom and recharge before our next long run Saturday – 14 miles! Luckily it’s at least getting warmer. I cannot STAND cold weather, so each day we get closer to spring makes for a happier Sara and a more pleasant run. Training for the marathon has actually been really cool so far. It’s such an awesome feeling to go farther each week and finish something you’d never imagined you could, and doing it with Joe has made it SO enjoyable. Definitely couldn’t do it without him. We talk the entire run so it’s never boring and I get some amazing quality time with my numba one!

With Valentine’s Day coming up I’m really reflecting on how blessed I am for his love and devotion, and the perfect way to express some of my love and appreciation for him is through cupcakes because, what guy doesn’t love a good cupcake?! Whether you’ve got a special someone or not, YOU deserve a red velvet cupcake, so I’ve got the perfect recipe for you today.

Red Velvet 3

So red velvet is known for being a super moist cake with just a hint of cocoa. A lot of people think it’s a chocolate or yellow cake simply dyed red, but they’re actually just supposed to have a very slight cocoa flavor (hence just 1 tbsp of cocoa powder in this recipe).

These were supposed to be red velvet, but as you can see they’re a little closer to purple reddish brown velvet…I just rolled with it. This happened because I used date paste for natural sweetness, but that gave a darker tint to the batter. That along with even just one tablespoon of dark cocoa powder made the cupcakes a little dark for my liking, but for a more vibrant red color, leave the cocoa out and flavor your coconut whipped cream frosting with cocoa for the little cocoa flavor red velvet is known for!

Red Velvet 2

The batter for these vegan red velvet cupcakes is super simple, with the only slightly time consuming part being making your date paste. Once that’s whirled up in the blender, all you do is mix up the dry ingredients, mainly oat flour, then add the few wet ingredients to the dry and mix. The special red ingredient?! Beet juice! Make sure you get one with no sugar/additives – we want pure, red, natural goodness here. Joe LOVES beets, but they’re one of very few veggies I actually cannot stand to eat…so I was extremely put off by the smell of the juice. It smells like DIRT. I was a little skeptical, but I was thrilled when you couldn’t detect the beet juice/dirt at ALL in the finished cupcakes! All it does is provide the pretty red color to the batter.

These red velvet cupcakes are rich, gooey, and the so delicious.

Red Velvet 4

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Red Velvet Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 cupcakes


  • 1/2 cup almond milk
  • 1 tsp apple cider vinegar
  • 3 tbsp unsweetened applesauce
  • 3 tbsp beet juice
  • 1/2 cup date paste (I used about 8 medjool dates to get 1/2 cup of paste)
  • 1 cup oat flour
  • 1 tbsp unsweetened cocoa powder (omit if you want a more vibrant red!)


  1. Preheat the oven to 350 degrees, and line cupcake pan with paper cups or spray with nonstick spray.
  2. Put the milk and apple cider vinegar into a small bowl, and allow it to curdle for about 5 minutes.
  3. Mix the applesauce, beet juice, and date paste with the almond milk and vinegar.
  4. Make your oat flour and mix with cocoa powder.
  5. Pour the wet ingredients into the dry and mix until combined into a batter.
  6. Pour the batter into the cupcake pan (this makes about 5-6 cupcakes) and bake for 15-20 minutes.
  7. Top with coconut whipped cream, almond butter, or enjoy plain!