As the Valentine’s Day approaching, these gorgeous and tasty Vegan Red Velvet Cupcakes with Beets comes handy. These Vegan Red Velvet Cupcakes are dairy free, has no added food coloring and no eggs.
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When I created these absolutely gorgeous and delicious cupcakes, I used my trusty cupcake recipe and turned it into a vegan one.
I swapped the eggs and egg whites with 2 tablespoons of lemon juice, which reacts to the baking powder, creates bubbles and rise the cupcake mixture.
I also swapped the greek yogurt with the beet puree, which give the brilliant vivid red color of the cupcakes, so no food coloring needed.
In the topping, I swapped the whipping cream with the chilled, thickened coconut milk with a little maple syrup.
When I made the cupcake batter, all I could say: Oh my, how gorgeous is that?! I had a creamy, rich and brilliant red batter.
I knew the beets would do a great job, but I’d never hoped for such a stunning result. If you want your cupcakes to be even redder, use just 1 teaspoon of cocoa powder or none at all.
When I got the cupcakes out of the oven, I was more than satisfied how evenly and well risen the cupcakes were! I mean there wasn’t any egg in the batter and it still turned out perfectly. So the egg substitution worked completely too.
After I done the topping, decorating, and photographing, there was just one more test to pass: Tasting!
Boy oh boy! If I haven’t made these myself, I’d never tell these were any different than the ones in the store (just maybe less sickeningly sweet).
Vegan Red Velvet Cupcakes are surprisingly easy to make, simple to swap the regular ingredients to vegan ones and taste absolutely amazing!
It’s spongy, light, gorgeous and tasty!
Vegan Red Velvet Cupcakes with Beets
As Valentine’s Day approaching, these gorgeous and tasty Vegan Red Velvet Cupcakes with Beets comes handy. These Vegan Red Velvet Cupcakes are dairy free, has no added food coloring and no eggs.
- 2 cups Flour
- 2 1/2 tsp Baking Powder
- 1 tbsp Vanilla Extract
- 2 tbsp Lemon Juice
- 1 whole Lemon’s Zest
- 3/4 cup Sugar
- 2 tsp Cocoa Powder unsweetened
- 1/4 cup Oil
- 1/2 cup Almond Milk
- 1/2 cup Beet puree
- 2 can Coconut Milk
- 2 tbsp Maple Syrup
Peel and chop 2 large beets.
Place the chopped beets in a smaller baking pan or an ovenproof pan. Pour a little water (just half way up) on the beets.
Cover them with a piece of baking paper, then a piece of aluminum foil.
Bake it on medium heat for 45-50 minutes.
Let them cool, then puree them with a hand blender.
Place the can of coconut milks in the fridge upside down for at least 3-4 hours, but overnight would be better.
Add dry ingredients (flour, sugar, baking powder, cocoa, and the lemon’s zest) to a stand mixer.
Pour the wet ingredients (almond milk, oil, lemon juice, vanilla, and the beet puree) on the dry ingredients.
Mix them well.
Line the cupcake mold with cupcake liners.
Pour the red velvet cupcake mixture into cupcake mold. Fill the liners 3/4 ways up.
Bake them on medium heat for 15 minutes.
Scoop the thickened coconut milk out of the cans without scooping the coconut water.
Add the coconut milk and the maple syrup to a stand mixer and whip it.
Store the vegan coconut whipped cream in the fridge until serving, because it tends to melt in a warmer environment.
Pipe the coconut whipped cream on the chilled red velvet cupcakes.
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