Vegan Red Velvet Cupcakes
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Description
Just awesome. Easy and tasty. Frost with vegan cream cheese frosting.
Ingredients
- 2 cups soy milk
- 2 teaspoons apple cider vinegar
- ⅓ cup applesauce
- ¼ cup vegetable oil
- ¼ cup beet juice
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ⅔ cups white sugar
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- 2. Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.
- 3. Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.
- 4. Fill each cupcake liner 3/4 full with batter.
- 5. Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.
Nutrition Facts
serving: 24 cupcakes
calories: 137.7 kcal
carbohydrates: 26.3 g
protein: 2.2 g
saturated fat: 0.5 g
sodium: 185.4 mg
fiber: 0.8 g
sugar: 15.1 g
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