With Valentine’s Day coming up, my kitchen is rapidly filling up with chocolate filled and bright pink baked goods! I feel like chocolate is always a winner for a Valentine’s Day delights, however if you’re in the mood for something fruity, then these vegan pink velvet cupcakes are for you!

The sponge is fluffy, moist and bursting with a fresh fruity flavour. I’ve added both fresh and freeze dried raspberries for a vibrant hit of flavour. They also help to add extra moisture into the cakes, to create a really delicious texture!

What will I need to make these vegan pink velvet cupcakes?

• Olive oil: I’ve used olive oil in place of butter in this recipe, which keeps the cakes dairy free and also helps to achieve a really fluffy consistency. For baking, I always opt for a light and milk olive oil to avoid any overpowering flavours.
• Self raising flour: I always use self raising flour in my cupcakes to achieve a nice rise on the cakes. You can swap this like for like with GF flour if required.
• Raspberries: as mentioned, I’ve used both freeze dried and fresh berries in this recipe. The freeze dried berries provide a really intense burst of flavour and hold well when baked! They’re also a great to have on hand for dessert garnishing.
• Caster sugar: these cakes call for golden caster sugar, so this recipe isn’t refined sugar free. This has a really light and mild flavour which works well with the berry and coconut. You could try switching this for coconut palm sugar if you would like adapt for a refined sugar free version. However, I feel like the flavour might be too overpowering.
• Coconut: This recipe calls for desiccated coconut which adds a touch of coconut flavour and different texture to the sponge.

What equipment will I need for this recipe?

• Muffin Tray
• Mixing bowl
• Electric whisk

Why you should make this recipe?

• These cakes are completely plant based.
• Can be adapted to be made gluten free
• They’re simple to make and don’t require lots of equipment.
• Perfect for Valentine’s Day
• Great to make for sharing with friends or serving at a party!

Print Recipe

Vegan Pink Velvet Cupcakes

Course: Dessert

Cuisine: Baking

Keyword: vegan cakes, vegan cupcakes

Ingredients

• 1/2 cup caster sugar
• 1/2 cup oat milk mixed with tbsp apple cider vinegar
• 1 cup self raising flour
• 1/2 cup fresh raspberries
• 2 tbsp freeze dried rasberries
• 1/4 cup olive oil
• 1 tsp baking powder
• Dash vanilla extract
• 1/3 cup desiccated coconut
• Dash pink gel food colouring or berry powder

Frosting

• 200 g vegan stick butter
• 2 cup icing sugar

Instructions

• Preheat your oven to 180c and line a muffin tray with paper cases.
• In a large mixing bowl, combine the sugar and olive oil together, then whisk in the milk mixture and vanilla extract.
• Sift in your flour and baking powder and fold everything together to create a smooth batter. Stir in the desiccated coconut, mashed berries, freeze dried berries and your food colouring.
• Divide the mixture between your cases and place these into the oven for 25 minutes to bake.
• Whilst you cupcakes are cooling, beat the butter using an electric mixer until pale and fluffy. Gradually add in your icing sugar and continue to mix until you're left with a smooth, creamy frosting.
• Pipe frosting onto each of the cupcakes and decorate with fresh berries!