Vegan Red Velvet Cupcakes
Here’s a simple and delicious vegan Red Velvet Cupcake recipe (makes 12 cupcakes) — naturally colored with beet puree, soft, moist, and perfectly chocolatey!
Equipment
- Cup cake Tin
- Baloon Whsik
Ingredients
- 1 ½ cups plain flour
- 2 tbsp unsweetened cocoa powder
- ¾ cup sugar
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup beet puree* from boiled beets
- ¾ cup plant based milk (almond, or oat)
- ¼ cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
For Frosting
- 1 cup coconut cream chilled overnight
- 1 tbsp beet puree
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, mix beet puree, plant milk, oil, vinegar, and vanilla until smooth and combined.
- Pour wet into dry ingredients and whisk gently until just combined — don’t overmix!
- Divide batter evenly into the cupcake liners (about ¾ full each).
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- Whip all ingredients for frosting together until fluffy and spread over cooled cupcakes.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!