These Healthy Vegan Red Velvet Cupcakes are extremely fluffy and naturally colored without using food dye <3 They’re also gluten free and nut free, with the cake part of them being paleo!
THE RECIPE:
yields: 12 cupcakes
prep time: 15 min
cook time: 27 min
total time (including cooling): 52 min
Ingredients:
Cupcakes:
1/4 cup melted coconut oil
1/2 cup coconut sugar
1 tsp vanilla
1/4 cup nut or seed butter
2/3 cup + 3 tbsp non dairy milk
1/2 cup coconut flour
3 tbsp tapioca starch
2 1/2 tbsp cacao/cocoa powder
1/4 cup beet root powder (sifted)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Frosting:
1/2 cup vegan butter
1/2 cup vegan cream cheese
1/2 tsp vanilla
1/2 tsp salt
2 cups powdered sugar (can sub powdered artificial sweetener if desired)
Instructions:
1. Preheat oven to 350 F and line a cupcake tin, set aside
2. For the cakes: In a large bowl combine the coconut oil, coconut sugar, vanilla, nut or seed butter, and non-dairy milk
3. Then add in the coconut flour, Tapioca starch, cocoa powder, beet root powder, baking soda, baking powder, and salt until smooth and combined
4. Fill each cupcake tin about 2/3 of the way with batter and bake in the oven for 27-28 minutes, let cool
5. For the frosting: in a medium bowl with an electric mixer whisk together the vegan butter and vegan cream cheese until combined
6. Add in the vanilla, salt, and powdered sugar and whip until smooth (if it appears to runny, add a tad more powdered sugar or place in the fridge for a little to firm up!)
7. If the cupcakes are cool to the touch, frost them anyway you’d like and enjoy! If not wait and place the frosting in the fridge/freezer while you do so, then frost, and enjoy!
(Mine might appear a bit more chocolate colored in the photos bc I used a chocolate seed butter in the batter!)