How to make:
Vegan Red Velvet Cupcakes
These vegan red velvet cupcakes have a secret ingredient! We’re making this red velvet cake with beets to give them a natural pop of red.
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Author:
Yield:
10-12 1x
Rating:
Ingredients
- ½ cup unsweetened non-dairy milk
- 1/2 teaspoon apple cider vinegar or lemon juice
- 1 ½ cup whole wheat pastry flour or white whole wheat flour
- 3/4 cup cane sugar*
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup beets, cooked and pureed
- ¼ cup coconut, avocado or grapeseed oil (any neutral oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425ºF. Line a 12-cup muffin pan with paper liners or grease with cooking spray.
- In a medium bowl, add non-dairy milk and vinegar. Set aside for 5 minutes.
- In a large bowl, add flour, sugar, cocoa powder, baking powder, and salt. Stir to combine evenly.
- To the bowl with the milk mixture, add pureed beets, oil, and vanilla. Whisk thoroughly.
- Slowly pour the liquid ingredients into the dry ingredients. Whisk together until just combined; do not overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 5 minutes, then turn the heat down to 350ºF. Bake for 20 more minutes, until a toothpick inserted into the middle of a cupcake comes out clean.
- Wait until cupcakes are completely cooled before frosting.
Notes
*Some cane sugar is not vegan, as it can be processed with animal bone char. I use Trader Joe’s Organic Sugar. Check here for vegan cane sugars: https://ordinaryvegan.net/vegansugar/.
Find it online: https://www.emilieeats.com/vegan-red-velvet-cupcakes/