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Vegan Red Velvet Cupcakes with Beets - Anna Can Do It!
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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.
Course Dessert
Cuisine American
Keyword Beets, Dairy free, Natural color, No food coloring, Vegan, Vegan Red Velvet Cupcakes
Prep Time 5 minutes
Cook Time 15 minutes
Preparing the beets 50 minutes
Total Time 20 minutes
Servings 18 cupcakes
Author Molnár-Papp Orsolya Anna

Ingredients

Vegan Red Velvet Cupcakes with Beets

  • 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

Vegan Coconut Whipped Cream

  • 2 can Coconut Milk
  • 2 tbsp Maple Syrup

Instructions

Preparation

  • 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.

Vegan Red Velvet Cupcakes with beets

  • 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.

Vegan Coconut Whipped Cream

  • 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.