Vegan Red Velvet Cupcakes | Vegan Food & Living

Red Velvet Cupcakes

Red Velvet Cupcakes

These vegan red velvet cupcakes get their vibrant colour not from food dyes but from natural beetroot juice. They also use a healthier alternative to sugar, coconut sugar, to sweeten them so are ideal for those looking to tame their sweet tooth or cut down on their refined sugar intake.

Servings: 1

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • For the cake:
  • 60 60 g plant-based butter
  • 125 125 g vegan chocolate chips
  • 60 60 ml beetroot juice
  • 2 2 flax ‘eggs’, at room temperature
  • 60 60 g The Groovy Food Company Organic Coconut Sugar
  • 96 96 g almond flour
  • 64 64 g cocoa powder
  • 85 85 g The Groovy Food Company Organic Coconut Flour
  • 1 1 tsp baking powder
  • 0.5 0.5 tsp baking soda
  • 1 1 pinch sea salt
  • For the icing:
  • 133 133 ml vegan cream cheese, softened
  • 133 133 ml plant-based butter, softened
  • 1 1 tsp vanilla extract
  • 88 88 ml The Groovy Food Company Light & Mild Agave Nectar

Method

  1. Preheat the oven to 165°C.
  2. In a microwave safe bowl, melt the butter and chocolate chips together in the microwave on high power for 30 second increments.
  3. Whisk the beet juice and flax eggs in a large bowl and add the sugar. Beat well
  4. Add in the melted butter and chocolate.
  5. Mix in the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and sea salt.
  6. Evenly divide the batter between 12 lined muffin cups in a muffin tin.
  7. Bake in the preheated oven for 20-25 minutes.
  8. Let the cupcakes cool on a wire rack completely before frosting.
  9. For the icing, mix together the cream cheese, butter, vanilla and agave.
  10. Beat well until light and fluffy.
  11. Ice the cupcakes as desired and serve.

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