Desserts

April 1, 2021

Plant-Based Red Velvet Cupcakes

Plant-Based Red Velvet Cupcakes are a rich and decadent vegan treat. They are gluten-free and use pitaya powder for natural coloring. Perfect for Easter!

Plant-Based Red Velvet Cupcakes

Red velvet! It's one of my favorite flavors. I love the hint of chocolate that isn't too overwhelming. It creates a beautiful decadence.

Then there's the icing. Traditionally, red velvet cake has cream cheese frosting. For this recipe, I recreated that classic cream cheese tang and sweetness with a cashew-based frosting. It's so tasty I could eat it with a spoon!

Let's jump into this recipe! I'm so excited to share.

Plant-Based Red Velvet Cupcakes

Recipe Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, sugar-free, and completely fruit-sweetened
  • Perfect treat— these cupcakes have tons of good-for-you ingredients with fiber and nutrients for a healthy and tasty breakfast, snack, or dessert
  • Superfoods — we're using pitaya powder to color these cupcakes

Plant-Based Red Velvet Cupcakes

Ingredients

Cake

  • Chickpeas: Chickpeas are the secret to such a moist, creamy texture. Don't worry, you can't taste them!
  • Cashew Butter: Nut butter adds fat, and therefore flavor! If you don't have cashew butter you can use another neutral nut butter like almond butter.
  • Maple Syrup: For sweetness. You can use date syrup for a completely fruit-sweetened dessert.
  • Vanilla Extract: For a hint of vanilla.
  • Oat Flour: I used homemade oat flour. To make your own just blend some rolled or quick oats in a food processor.
  • Ellie's Best® Pink Pitaya Powder: This pitaya powder is how we get a beautiful red color without any food coloring. Pitaya powder is a superfood, which makes it even better!
  • Cocoa Powder: For that hint of chocolate that gives red velvet its classic flavor.
  • Salt: To enhance the other flavors.
  • Baking Powder & Baking Soda: To help the cupcakes rise.

Frosting

  • Cashews: We'll soak the cashews to create a creamy frosting base.
  • Cornstarch or Arrowroot Powder: Starch helps bind the frosting and keep it from being super runny.
  • Maple Syrup: For sweetness. You could use date syrup, but your icing will not be white.
  • Apple Cider Vinegar: For that classic cream cheese tang!

Plant-Based Red Velvet Cupcakes

How to make Plant-Based Red Velvet Cupcakes

Step 1. Soak the cashews in boiling water. Set aside while you bake the cake.

Step 2. Preheat the oven to 350. Line a muffin tin with liners.

Step 3. Add all the cake ingredients to a food processor. Process until the chickpeas are blended fully and all the ingredients are combined.

Step 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.

Step 5. Let the cupcakes cool completely. Meanwhile, prepare the frosting.

Step 6. Drain the cashews. Add the cashews, cornstarch, maple syrup, and apple cider vinegar to a blender or food processor. Blend until smooth.

Step 7. When the cake is cooled, pipe or spread the cashew frosting on top of each cup. Serve and enjoy!

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.

Related Recipes

Love tasty plant-based desserts? Check out some of my other favorites:

Plant-Based Red Velvet Cupcakes Pinterest Graphic

Plant-Based Red Velvet Cupcakes

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

Author:

Elizabeth

Serves:

12

Prep:

30

min

cook:

30

min

total:

60

min

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!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography