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!
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.
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!
Thank you God for the beautiful food that you give us. We are grateful for the incredible colors of your creation.
Love tasty plant-based desserts? Check out some of my other favorites:
<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>
a daughter of the Lord who eats lots of plants. I’m glad you’re here! On The Plant-Based Catholic I bring you nutritious, plant-based (vegan) recipes, explore the relationship between food and faith, and share my unique lifestyle.
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