Vegan red velvet cupcakes were a big victory for me. Since I started baking vegan, I was afraid to try this out because red velvet was my signature flavor for quite some time. Not one bump while baking these – you can imagine my delight. I’m just grateful for all the dairy alternatives out there that have helped me with this achievement.
SIFT
3/4 cup flour
1/2 tsp baking powder
1 tablespoon cocoa powder
1/3 tsp salt
WHISK
1 tablespoon applesauce
1/2 cup coconut yoghurt
1/2 sugar
1 tablespoon gel red food colouring
1/2 tsp vanilla
1/3 cup canola/vegetable oil
COMBINE
both sets of ingredients, slowly incorporating the dry ingredients into the wet mixture.
DIVIDE
batter between 8 cupcake liners, filling the cups halfway up.
BAKE at 180 C/350 F for 15 minutes.
