These red velvet cupcakes are a healthy dessert option that’s actually pretty good for you! They’re gluten-free, dairy-free, vegan, and nut-free and are made with applesauce, plant-based milk, and tahini.
Recipe taken from Easy Allergy-Free Cooking
by Kayla Cappiello, photography by Jen Costa,
Fox & Hare Photography,
published by Skyhorse Publishing, Inc.
Red Velvet Cupcakes
These cupcakes make for a healthy dessert option that are actually pretty good for you! They’re gluten-free, dairy-free, vegan, and nut-free and are made with applesauce, plant-based milk, and tahini.
Ingredients
- 225 ml plant-based milk
- 2 tsp white vinegar
- 150 g gluten-free flour
- 75 g protein powder or more gluten-free flour
- 25 g cornflour
- 2 tbsp cocoa powder
- 120 g brown sugar or coconut sugar
- 1 tsp gluten-free baking powder
- 1/4 tsp salt
- 120 g applesauce
- 60 g tahini
- 3-5 drops red food coloring
For the Cream Cheese Frosting
- 115 g vegan cream cheese
- 120 g vegan butter
- 125 g icing sugar or sugar substitute
- shredded coconut optional
Instructions
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Preheat the oven to 180°C/Gas Mark 4. Line a 24-hole mini cupcake tin with paper cases.
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Mix the wet ingredients together in one bowl. Fully combine so there are no lumps.
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Mix the dry ingredients together in another bowl. Slowly add the wet ingredients to the dry bowl. Mix well, then pour into the cupcake cases.
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Bake for 15-20 minutes or until the centres are set. Remove from the oven and let cool before icing.
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For the icing, combine all the ingredients together in a bowl. Mix until the icing is smooth and thick with no lumps. Add to a piping bag and ice each cupcake. Top each cupcake with shredded coconut, if desired.