These dairy free halloween cupcakes are incredible. You'll make a blood red velvet cupcake and top it with chocolate frosting and discs of sweet fondant decorated with spooky symbols.

Halloween is a wonderful time of year to have some fun with your baking. You can go wild with colours and decorations and really let your creativity shine.
If Halloween is a busy season for you with lots of parties, school activities and events, these dairy-free spooky Halloween cupcakes make a great treat.
Halloween is a special time as it falls alongside a family birthday, so I made these to go in party bags. They certainly made an impression!
Here's how to make these dairy-free Halloween cupcakes.
Ingredients
For the sponges
- 4 medium free-range eggs
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 200 g (7.1 oz) dairy-free margarine
- 4 tbsp unsweetened plant milk
- 2 tbsp cocoa powder (dutch processed)
- 2 tsp red gel food colouring (vegetarian if required)
To decorate
- 1 tsp cornflour (cornstarch)
- 300 g (10.6 oz) white fondant
- assorted writing icing pens
- 200 g (7.1 oz) dairy-free chocolate frosting
Equipment
Instructions
Preheat the oven to 180C (160C fan).
Put the vegan margarine, plant milk and sugar in a large mixing bowl.
Add the flour, cocoa and eggs.
Beat together until smooth and pale.
Add the red food colouring.
Beat again until well combined.
Line a muffin tray with cupcake cases.
Spoon the batter into the cases, sharing evenly between them, and level off.
Bake for approximately 25 minutes until risen and springy on top. Transfer to a wire rack to cool completely.
Lightly dust your work surface with cornflour. Grab your white sugar paste. If it's tough, knead in your hands until pliable.
Roll the sugar paste out to about 5mm (1/5 inch) thick).
Cut out 12 smooth rounds.
Use the writing icing pens to add your halloween decorations. I went for dripping blood, green blob monsters, pumpkins and spiders.
Put the chocolate frosting in a piping bag with the star nozzle tip and pipe small swirls on top of each of the cakes.
Gently place the sugar paste discs on top and you're done!
Aren't they fun? How about splitting the task of decorating between each family member and seeing who can come up with the best design?
They'd make great cupcakes to share at a party, don't you think?
Are you hosting a Halloween party this year? What are your plans to celebrate?
Pointers, tricks and troubleshooting tips for the perfect dairy free Halloween cupcakes
Are dairy free Halloween cupcakes easy to make?
This recipe is an easy red velvet cake with the added bonus of being dairy free.
Using the all-in-one method to make the sponge you just need to add the dairy free margarine, plant milk, eggs, flour, sugar and cocoa powder to a bowl, mix everything together then add the red gel food colouring. Divide into cake cases and bake for 20-25 minutes.
When the cakes are in the oven you can start to get creative and make your spooky Halloween toppers which can be as easy or complex as you want to make them.
Will I need any special equipment for these dairy free Halloween cupcakes?
Most of the equipment you will find in the average kitchen like mixing bowls, weighing scales, a muffin tray, rolling pin. The full list of equipment can be found in the recipe card at the bottom of this page.
Some things like an electric whisk will make your life easier but a hand whisk or spoon will work just as well.
For the chocolate frosting you will need a piping bag with star nozzle. You can pick up sets quite easily now at most supermarkets and it's a fun investment if you enjoy baking and want to take your bakes to the next level.
Where can I buy dairy free margarine?
Most supermarkets offer a few different choices of dairy-free margarine now, even the bigger UK brands like Flora are moving to plant based options.
Look in the free-from section too, as sometimes it can be in a separate fridge section. And do check the ingredients list of the packaging if you're not sure.
How can I tell if cocoa powder has gone off?
Cocoa powder is one of those dry ingredients that can sometimes be forgotten at the back of the cupboard. As with all things check the look and smell and of your cocoa powder, if there is any mould, wetness or odd smells its not safe to use.
Cocoa powder usually has a pretty long shelf life, and if stored correctly will last for ages. Unlike spices which lose their flavour over time cocoa powder is more stable and you probably wont notice the difference between a freshly opened packet compared to one at the back of the cupboard.
Make sure to store your cocoa powder in a cool dry place, with the lid securely on to keep it airtight.
Is this dairy free Halloween cupcake recipe suitable for vegetarians?
This recipe does not contain any meat, poultry or fish products so is suitable for a vegetarian diet.
Do be mindful of all the ingredients when cooking for someone with specific dietary requirements. When baking particularly check the decorative elements and flavourings along the with any food colouring used, as some contain animal derivatives so wouldn't be suitable.
Is this recipe suitable for vegans?
As this recipe is dairy free the bake is on the way to being vegan, but not quote there as it still contains eggs, so the recipe as it is would not be suitable for a vegan diet.
I haven't tried this bake using a vegan alternative egg replacement but you could give one of these options a go (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Do remember to check all the ingredients are suitable for vegans. Packets labelled as suitable for vegans are of course safe, but its always best to have a quick read of the ingredients for anything else. What contains animal products can be quite surprising if you're not used to catering for a vegan diet.
Are these dairy free Halloween cupcakes gluten-free?
These dairy free Halloween cupcakes use wheat-based self raising flour so are not gluten free.
I haven't tried this recipe with gluten-free flour yet, but you could give it a go if you want to make these cupcakes gluten-free.
When using gluten-free flour I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents, of course, and generally also a binding agent such as xanthan gum.
If you're making these cakes for somebody who needs to avoid gluten in their diet, then you should also check the label of all ingredients to make sure that they don't contain any traces of gluten. This includes checking the flavouring and decorative elements, such as the food colouring.
Are these dairy free Halloween cupcakes keto-friendly?
As these dairy free Halloween cupcakes contain sugar and flour they are high in carbohydrates, so are not suitable for a keto diet.
Are these dairy free Halloween cupcakes healthy?
This recipe is a high sugar Halloween treat so should be enjoyed in a sensible portion for a special occasion, not an everyday snack.
Is this recipe safe to eat while pregnant?
There is nothing in these cakes that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
However, this website does not offer not medical advice and you should always check with your health professional.
Are dairy free Halloween cupcakes suitable for babies and toddlers?
These dairy free Halloween cupcakes are a high in sugar treat and the NHS recommends not to give sugar to babies and small children.
This website does not offer medical advice: always consult your health professional if you have any concerns.
Can I make this recipe without chocolate frosting?
If you're struggling to find dairy free chocolate frosting you could make some up yourself with dairy free margarine.
Beat the follow ingredients together in a large bowl until smooth:
- 150 g (0.3 lb) icing sugar
- 75 g (2.6 oz) dairy free margarine
- 1 tbsp hot water
- 12.5 g (0.4 oz) cocoa powder
I haven’t got plant milk can I use lactose free milk?
If you're making these for someone with a dairy intolerance or allergy always check with them or their guardian what milk alternative they normally have, and use that one to make sure its safe for them to eat.
Some people are very sensitive to even a very small amount of dairy so always check the labels and ask if you're not sure.
If you're making them for a vegan then you can't use lactose free milk, as it's still derived from animals.
How should I store these dairy free Halloween cupcakes?
To keep these dairy free Halloween cupcakes at their best I would suggest keeping them in the fridge if you have space.
Pop them into a suitable container in a single layer and cover well. These cupcakes will keep in the fridge for up to 5 days.
How long does this recipe keep?
These dairy free Halloween cupcakes need to be stored in a sealed or well covered container and will keep on the counter for up to 2 days, and up to 5 days in the fridge.
If you decide to freeze some these cupcakes will keep in the freezer for up to 3 months.
Can I leave these dairy free Halloween cupcakes out on the counter?
Yes, you can keep these cupcakes on the counter. Store them in a single layer in a well covered container. Make sure to keep them in a cool spot out of direct sunlight. Keep them well covered to stop them drying out.
If stored correctly they should keep for up to 2 days on the counter.
Can I make these dairy free Halloween cupcakes ahead?
You can easily make the cakes a day ahead, and then add the decorations on the day.
Make up your dairy free red velvet cake batter by mixing the flour, sugar, plant milk, plant margarine, cocoa powder and red food colouring before dividing between cake cases and baking. Once your cupcakes are cooked, cool them on a wire rack and then store in an airtight container until you're ready to decorate.
If you're making the cakes a day ahead be mindful that they won't keep for as long afterwards. Up to 4 days if you're keeping them in the fridge, and 1 day on the counter in a sealed container.
Can I freeze these dairy free Halloween cupcakes?
Yes, these cupcakes freeze well. If you know you want to freeze some get them into the freezer as soon as you can to keep them at their best.
I would recommend if you have space in the freezer to put your dairy free Halloween cupcakes on a tray in a single layer and freeze overnight. This will stop all the decorations sticking to each other.
Once frozen you can transfer the cakes into a freezer bag or container so they take up less space. Don't forget to label the container with the date and whats inside.
These dairy free Halloween cupcakes will keep in the freezer for up to 3 months.
Can I make this recipe in a different quantity?
It's simple to make more or less of these dairy free Halloween cupcakes.
Scroll down to the bottom of this page and you'll find the recipe card. On the card there is a servings section on the left, click or hover over this and a slider will appear so you can change the number of servings.
This automatically updates the ingredients to be the correct quantity for the number of servings you want to make.
Can I make this recipe in a different tin/tray?
I haven't tried this but you could use this recipe to make a tray bake instead, this could be a great option if you don't have a muffin tray.
Grease and line a high sided oven tray with parchment or baking paper. Don't use one that's too big or your cake will be very thin.
Pour in your red velvet batter and bake. Check the cake as it's baking by looking through the oven door, it might need a little longer than the recipe states for regular cupcakes.
To decorate you can use the same method with a swirl of chocolate frosting and spooky cake toppers, this will help when your cutting up the tray bake, you can use the toppers as a portion guide.
Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
As the red velvet sponge for these cupcakes uses the all-in-one method it would be ideal to use a stand mixer if you have one.
Put the flour, eggs, sugar, dairy free milk and margarine, cocoa powder into the mixer bowl and starting slow, mix well with the whisk attachment. Once all the ingredients are mix you can add the red food colouring and mix again.
You might need to scrape the sides down with a spatula as you go to make sure all the ingredients are incorporated and well mixed.
How can I make sure these dairy free Halloween cupcakes are perfectly baked?
Your cupcakes should rise to a satisfying dome, they might crack across the top which is nothing to worry about. Check the middle of the crack is dry then you'll know the cakes are cooked.
When you think they are done, press down on top of one of the middle cupcakes. It should feel firm and bounce back.
If you're still not sure you can test a cupcake with a metal skewer. Gently push a skewer into the centre of a cupcake if it comes out clean then the cakes are done. If the skewer comes out with wet batter on the cakes need a few more minutes to finish baking.
Why did my cupcakes turn out dry/burned?
Cakes dry out and burn when they are in the oven too long. Set a timer so you don't forget to check on them. You can keep an eye on your cakes through the oven door as they cook. Try to avoid opening the door until you think they are done.
Oven temperature is important too, the dial on some ovens isn't always the most accurate so if you find your bakes often burn try setting the temperature 10-20C (50F-70F) lower next time.
Cakes can also turn out dry if the wrong ratio of wet and dry ingredients are added to the batter. Make sure to carefully weigh all your ingredients and mix well to ensure there are no lumps of dry flour left.
Why did my dish turn out wet/under baked?
When a cake is wet or under baked it's generally just that it's been taken out of the oven too soon.
Try and remember to preheat your oven so the cakes are cooking at a constant temperature.
Keep oven door opening to a minimum. You can check the cakes through the glass in the door, if they still look wet they need more time. And don't be afraid to go over the cooking time- the time on the recipe is a guide and all ovens are a bit different.
If your cakes are on the verge of burning at the sides but still wet in the middle the oven is too hot, so it might be worth investing in an oven thermometer if the dial on your oven can't be trusted.
Cakes can also be too wet if too much egg or milk is added to the batter, so make sure to measure your ingredients as accurately as you can.
Why didn’t my dairy free Halloween cupcakes rise?
A number of things can effect the rise when baking. If the oven is too cold the cakes won't rise, and conversely if the oven is too hot the cakes can rise rapidly and then collapse.
Raising agents are also important when baking. This recipe uses self-raising flour rather than adding baking powder.
The raising agents in self-raising flour can lose their effectiveness over time. If you've got a bag of self-raising flour that has been in the cupboard for a while and you think it's lost its raising abilities you can just treat it like plain flour. Add 1-2 teaspoons of baking powder per 225g depending on whether you think it's lost some or all of its raising agent.
The reaction which causes cakes to rise starts as soon as the dry raising agents in the flour are mix with the liquid in the cake mix like the eggs or plant milk. Tiny bubbles of carbon dioxide form and help the cakes to rise.
If the batter is left on the counter or re-mixed the bubbles will be lost from the batter and the cakes won't rise as well. Get the cakes into the oven as quick as you can and don't re-mix the batter to avoid this.
How can I add/change the flavours in this dish?
You can have a lot of fun playing around with the flavours of these dairy free Halloween cupcakes. Try using instant coffee or vanilla extract instead of cocoa powder, and using different colours can be great fun too.
Print these spooky dairy-free Halloween cupcakes
Dairy Free Halloween Cupcakes Recipe
Ingredients
For the sponges
- 4 medium free-range eggs
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 200 g (7.1 oz) dairy-free margarine
- 4 tbsp unsweetened plant milk
- 2 tbsp cocoa powder (dutch processed)
- 2 tsp red gel food colouring (vegetarian if required)
To decorate
- 1 tsp cornflour (cornstarch)
- 300 g (10.6 oz) white fondant
- assorted writing icing pens
- 200 g (7.1 oz) dairy-free chocolate frosting
Equipment
- Cupcake cases
- Star tip nozzle
Instructions
Make the sponges
- Preheat the oven to 180C (160C fan).
- Put the vegan margarine, plant milk, sugar, flour, cocoa and eggs in a large mixing bowl.
- Beat together until smooth and pale.
- Add the red food colouring. Beat again until well combined.
- Line a muffin tray with cupcake cases.
- Spoon the batter into the cases, sharing evenly between them, and level off.
- Bake for approximately 25 minutes until risen and springy on top. Transfer to a wire rack to cool completely.
Decorate the cakes
- Lightly dust your work surface with cornflour. Grab your white sugar paste. If it's tough, knead in your hands until pliable.
- Roll the sugar paste out to about 5mm (1/5 inch) thick).
- Cut out 12 smooth rounds.
- Use the writing icing pens to add your halloween decorations. I went for dripping blood, green blob monsters, pumpkins and spiders.
- Put the chocolate frosting in a piping bag with the star nozzle tip and pipe small swirls on top of each of the cakes.
- Gently place the sugar paste discs on top and you're done!
Video
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Susanne Remic says
These look fantastic! And Luka is lactose intolerant so this is one recipe that I can use for his birthday. Thanks for sharing
XxX
ps visiting via BYOBH
Emily says
Cool! Hope they work out - you don't need to use golden sugar, it can be all caster, but I think half and half makes them a bit crispier and more flavoursome.
Jenny Mortimer says
Look amazing. Hope you have a great party :) xxx
Emily says
Thanks it was great :)