Plant-Based Red Velvet Cupcakes

Recipe Prayer: Thank you God for the beautiful food that you give us. We are grateful for the incredible colors of your creation.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

12

Prep:

30

minutes

Cook:

30

minutes

TOtal:

60

minutes

Ingredients

Cake

  • 1 15-Ounce Can Chickpeas, drained and rinsed
  • 1/2 Cup Cashew Butter
  • 3/4 Cup Maple Syrup
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Oat Flour
  • 2/3 Cup Ellie's Best┬« Pink Pitaya Powder
  • 1/4 Cup Cocoa Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda

Frosting

  • 1 1/2 Cup Cashews
  • 3 Tablespoons Cornstarch or Arrowroot Powder
  • 1/3 Cup Maple Syrup
  • 1/2 Teaspoon Apple Cider Vinegar

Instructions

  1. Soak the cashews in boiling water. Set aside while you bake the cake.
  2. Preheat the oven to 350. Line a muffin tin with liners.
  3. Add all the cake ingredients to a food processor. Process until the chickpeas are blended fully and all the ingredients are combined.
  4. Spread into the prepared muffin tin. Bake for 30-35 minutes, until a toothpick inserted in the center of a cupcake comes out clean and the cups feel firm to the touch.
  5. Let the cupcakes cool completely. Meanwhile, prepare the frosting.
  6. Drain the cashews. Add the cashews, cornstarch, maple syrup, and apple cider vinegar to a blender or food processor. Blend until smooth.
  7. When the cake is cooled, pipe or spread the cashew frosting on top of each cup. Serve and enjoy!