These Vegan Red Velvet Cupcakes are moist, fluffy, and have just the right hint of chocolate, without any artificial food coloring. They are a delicious, naturally colored treat for Valentine’s Day or any special occasion. Made with oat milk, coconut oil, and cocoa powder, they’re a healthier twist on a classic red velvet cake recipe—and my family’s favorite way to enjoy a sweet treat without going overboard on refined sugar.
Recipe by The Sprinkles Baking Book by Candace Nelson on February 6, 2019
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
5 stars (1 reviews)
Ingredients
1 1/2 cups white spelt flour or Candace uses all-purpose flour
3 Tablespoons unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
2/3 cup unsweetened plain oat milk (Candace uses soy milk)
1 1/2 teaspoons distilled white vinegar
1 teaspoon pure vanilla extract
1 packet of natural 100% plant-based food coloring
3/4 cup unrefined virgin coconut oil
1 1/4 cups coconut palm sugar
1/2 cup unsweetened applesauce
vegan cream cheese frosting (store-bought or recipe in notes)
organic freeze-dried raspberries and or strawberries (crunched up or blended in a spice grinder)
Categories
Dessert
Cuisine
Vegan
Steps
Preheat the oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt. In a small bowl, stir together the oat milk, vinegar, vanilla and food coloring.
In the bowl of a stand mixer fitted with a paddle attachment, beat the coconut oil and coconut palm sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Reduce the speed to medium-low and add the applesauce and beat until creamy, about 1 to 2 minutes.
Slowly add half the flour mixture, then the oat milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Divide the batter evenly among the liners, and bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18-20 minutes.
Transfer the pan to a wire rack and cool completely before frosting with vegan cream cheese frosting and decorating with freeze dried raspberries and or strawberries.*
Reviews
whereismap on 2019-02-07 (5 stars): It looks really great. I want to do this. Thanks.
