Vegan Red Velvet Cupcakes
Try this Vegan Red Velvet Cupcakes recipe.
Try this Vegan Red Velvet Cupcakes recipe.
- 3/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup unsweetened applesauce
- 3/4 teaspoon fine sea salt
- 1 1/2 cups white spelt flour or candace uses all-purpose flou
- 2/3 cup unsweetened plain oat milk (candace uses soy milk)
- 1 1/2 teaspoons distilled white vinegar
- 1 packet of natural 100% plant-based food coloring i used color garden's (the book recommended 3/4 teaspoon red gel-based food coloring, but that is not pamela-approved!)
- 3/4 cup unrefined virgin coconut oil
- 1 1/4 cups coconut palm sugar
- vegan cream cheese frosting store-bought or recipe in notes
- organic freeze-dried raspberries and or strawberri crunched up or blended in a spiced grinder
- Carbohydrate 1.58783687937486 g
- Cholesterol 30.503125 mg
- Fat 11.6099047917061 g
- Fiber 0.334895840978913 g
- Protein 0.269774583389806 g
- Saturated Fat 7.34290364585659 g
- Serving Size 1 1 cupcake (26g)
- Sodium 227.450948127129 mg
- Sugar 1.25294103839595 g
- Trans Fat 0.817584541668455 g
- Calories 109 calories
Step-by-step
- 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.
My Vegan Red Velvet Cupcake Adventure: A Baking Journey
As a busy professional, time is my most precious commodity. Finding recipes that are both delicious and quick to make is a constant quest. So, when I stumbled upon this vegan red velvet cupcake recipe, I was intrigued. I'm not strictly vegan, but I'm always looking to incorporate more plant-based options into my diet, and these cupcakes promised a decadent treat without the guilt.
The initial apprehension was natural. Vegan baking often requires a bit more finesse than traditional recipes, and I was worried about the outcome. Would they be moist? Would they taste authentically red velvet? The ingredient list seemed straightforward enough, with a blend of familiar and unfamiliar components. The use of coconut oil and coconut palm sugar, for example, sparked my curiosity. I'm a sucker for anything coconut-flavored, so that part was exciting.
Following the instructions was surprisingly simple. The step-by-step guide was clear and concise. While I'm not a professional baker by any means, I found the process manageable. The biggest surprise was how quickly the batter came together. The stand mixer did most of the heavy lifting, leaving me free to focus on other tasks. The aroma filling my kitchen during baking was simply heavenly—rich, chocolatey, and slightly sweet.
The moment of truth arrived when I pulled the cupcakes from the oven. They looked perfect! A lovely, deep red hue, evenly risen, and smelling divine. After allowing them to cool, I generously frosted them with vegan cream cheese frosting. The final touch – a sprinkle of freeze-dried raspberries – elevated them to a whole new level of deliciousness.
These weren't just good; they were exceptional. The texture was incredibly moist and tender, the flavor intensely red velvet, with a subtle sweetness balanced by the tang of the vegan cream cheese frosting. They were a far cry from the dry, crumbly vegan desserts I've had in the past. My colleagues were equally impressed, with several requests for the recipe.
This recipe has become a staple in my repertoire. It's perfect for potlucks, parties, or simply a well-deserved treat after a long day. The ease of preparation, coupled with the impressive results, makes this recipe a winner in my book. I've even experimented with different frostings and toppings, discovering that a simple dusting of powdered sugar adds another layer of delightful simplicity. I heartily recommend this recipe to anyone, vegan or not, looking for a quick, easy, and undeniably delicious cupcake experience.
Beyond the satisfaction of baking these fantastic cupcakes, the experience also deepened my appreciation for vegan baking. It dispelled some of my preconceived notions about the limitations of plant-based recipes. This recipe is a testament to the fact that vegan baking can be just as delicious, if not more so, than traditional baking. I found a new confidence in the kitchen, discovering that even the most elaborate-sounding recipes can be surprisingly accessible with a little patience and the right guidance.
The journey from skeptical baker to delighted cupcake connoisseur was surprisingly short and sweet. This recipe not only provided a delicious treat but also instilled a newfound appreciation for vegan alternatives. I encourage you to try this recipe and experience the joy of baking these incredibly moist and flavorful vegan red velvet cupcakes.
So, whether you're a seasoned baker or a kitchen novice, I urge you to try this recipe. You won't be disappointed. The combination of the rich red velvet flavor, the creamy frosting, and the delightful texture makes these cupcakes a perfect treat for any occasion. And the best part? They're surprisingly simple to make!
