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.
- 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
Preheat the oven to 180°C/Gas Mark 4. Line a 24-hole mini cupcake tin with paper cases.
Mix the wet ingredients together in one bowl. Fully combine so there are no lumps.
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.
Bake for 15-20 minutes or until the centres are set. Remove from the oven and let cool before icing.
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.