Red Velvet Cupcakes w/ Whipped Coconut Cream Frosting

Yep, you heard that right. Homemade, gluten-free, vegan red velvet cupcakes that are low in fat, free of vegan butter, and refined sugar. I wish that I could tell you that it was my idea to make these delicious cupcakes, but it was actually my sister’s master plan. I asked her what kind of vegan dessert she wanted me to make, and she suggested red velvet cupcakes. Thus- this recipe was born!

I actually made this recipe almost two months ago when I was back at home for my short-lived Christmas break. I wish I had a good excuse other than being busy with school/social things for why I haven’t posted this recipe sooner. Sorry for holding out on you guys. But hey, instead of using Christmas sprinkles on these, use some Valentines day ones! So, I am now dubbing these Valentines Day Red Velvet Cupcakes.

Now, I have never had a normal red velvet cupcake, so I don’t have anything to compare these to. With that being said, I think they were pretty darn delicious for a healthy treat. I love giving typical junk food healthy makeovers as my taste buds have changed to really prefer those things over full fat/ traditional sweets. If you are anything like me, then you will love these cupcakes!

The ingredients for these cupcakes and surprisingly mainstream and probably does not include anything that you have never heard of/ some crazy expensive special ingredient like maple syrup. That makes this recipe a winner in my eyes.

Here’s What you’re going to need:

12 Ingredients Edit Recipe

1.25 cup, All Purpose Flour Mix Gluten Free
1 tsp(s), Apple Cider Vinegar
2 tbsp(s), Cocoa – Dry powder, unsweetened
0.50 tsp(s), Baking Powder
0.50 tsp(s), Leavening agents, baking soda
0.50 tsp(s), salt
2 tsp(s), Vanilla extract
0.25 tsp(s), Pure Almond Extract
2 tbsp(s), Red Food Coloring
1 cup, Vanilla Soy Milk – Light
1 cup(s), Turbinado Raw Sugar
0.30 cup(s), Coconut Oil


1 can of full fat coconut milk

2 tbsp light agave (the 5 calorie per serving kind- I like it because it is thin!)

1/3 cup powdered sugar (plus more depending on desired thickness/sweetness)

1 tbsp vanilla extract


Begin by placing a can of coconut milk in the refrigerator for at least 24 hours to allow the dense layer and the liquid to separate. When you buy the can of coconut milk just put it in the fridge and flip it upside down and take it out when the cupcakes are ready to be frosted.

Next, preheat the oven to 350 degrees. The first step is to add one cup of light soy milk (or regular) to a bowl along with 1 tsp of apple cider vinegar. Allow this mixture to curdle for about 5-10 minutes. This step is important because it will give the cupcakes a great texture. While the milk is curdling, add the 1.25 cups of gluten free flour to a mixing bowl. I used a kitchenmaid stand mixer which worked great. You can also use a hand mixer or even a whisk. Next, add the cocoa powder, baking soda, baking powder, and salt to the bowl. Give everything a good mix and then add the sugar. Melt 1/3 cup of coconut oil and add that to the bowl and mix everything together well. Then add in the vanilla extract and almond extract. Next, check on your soy milk to see if it has curdled. After the milk is ready, add that to the bowl and mix well. Final step to finish making the cupcakes is giving them that iconic red color! Add in some red food coloring (make sure if vegan if you follow that lifestyle) and give everything one last mix.

Pour the cupcake mix into 12 cupcake tins and bake for about 18-22 minutes. Note: the cupcake batter will be a little bit thinner than typical batter.

While the cupcakes are cooking, clean out your mixer and get ready to make the icing. Take the coconut milk out of the fridge and pour off the the liquid at the top of the can. You should be able to see definite separation between the liquid and the dense coconut on the bottom. After pouring off the liquid, scoop the dense coconut out of the bottom and add it to a mixing bowl.

This is what mine looked like! I was nervous that it wouldn’t make much icing, but I ended up having more than enough! I only ended up using about half of the icing that it made.

Here’s what the icing looks like after it is done mixing! After adding the coconut milk to the bowl, then add the agave, powdered sugar and vanilla extract to the bowl and whip the icing up good! Then, add the icing to a ziplock bag and put it in the fridge while the cupcakes finish cooking.

After the cupcakes are done, allow them to cool and then ice them. To ice the cupcakes in a super simply way, cut a teeny tiny hole in the corner of the ziplock bag and just squeeze the bag to ice the cupcakes. I love doing this because it requires zero clean up and is so easy! Then add some sprinkles and bam- you’re done!

These cupcakes keep well in the fridge for at least a week (they didn’t last any longer than that in my house!). Make sure to store them in the fridge because of the coconut used in the icing.

Eating cupcakes for breakfast on Christmas morning. I mean it was a holiday right??

Let me know below in the comments if you make this recipe! Also, let me know if you have any other desserts you want to to try and healthify. Or tell me your favorite cupcakes flavor/ cupcake shop!

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