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Vegan Pink Velvet Cupcakes

Course Dessert
Cuisine Baking


  • 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


  • 200 g vegan stick butter
  • 2 cup icing sugar


  • 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!
Keyword vegan cakes, vegan cupcakes