one green planet
one green planet

Celebrate Valentine’s Day with these mini red velvet cakes. The cake is 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.  

Copyright © 2023 by Kayla Cappiello. (If applicable, please also include Photos copyright © Jen Costa, Fox & Hare Photography, on pages v, vi, viii, 4, 5, 6, 14, 18, 180, 181.) Excerpted by permission of Skyhorse Publishing, Inc.

Red Velvet Mini Cupcakes with Vegan Cream Cheese Frosting [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

24 cupcakes

Ingredients You Need for Red Velvet Mini Cupcakes with Vegan Cream Cheese Frosting [Vegan]

For the Cupcakes:
  • 1 cup plant-based milk
  • 2 teaspoons white vinegar
  • 1 cup gluten-free flour
  • 1/3 cup protein powder or more gluten-free flour
  • 1/4 cup cornstarch
  • 2 tablespoons cocoa powder
  • 2/3 cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/4 cup tahini
  • 3–5 drops vegan red food coloring

For the Frosting:

  • 1/2 cup vegan cream cheese
  • 1/2 cup vegan butter
  • 1 cup powdered sugar or sugar substitute
  • Shredded coconut, if desired

How to Prepare Red Velvet Mini Cupcakes with Vegan Cream Cheese Frosting [Vegan]

For the Cupcakes:
  1. Preheat the oven to 350°F. Mix wet ingredients together in one bowl. Fully combine so there are no lumps. Mix dry ingredients together in another bowl.
  2. Slowly add the wet ingredients to the dry bowl. Mix ingredients and pour into the cupcake tray. Line cupcake cavities or spay with light cooking spray.
  3. Bake for 15 to 20 minutes or until the centers are set.
  4. Remove from the oven.
  5. Let cool before icing.

For the Frosting:

  1. Combine these ingredients together in a medium-sized bowl. Mix until icing is smooth and thick with no lumps.
  2. Add to a piping bag and ice each cupcake.
  3. Top each cupcake with shredded coconut, if desired.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



    Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

    About The Author

    photourl

    Kayla Cappiello

    See My Recipes

    A choose-your-own adventure for the healthy at-home cook! Make recipes that YOU can eat!​

    In Easy Allergy-Free Cooking, Kayla Cappiello's recipes adhere to any allergies or food intolerances while still providing healthy, flavorful meals. It's all-inclusive, letting the reader choose from a variety of milks, grain substitutes, and meat replacements that work for them.

    Gluten-free, dairy-free, vegan, and vegetarians—this book welcomes everyone. Kayla’s recipes focus on resourceful ingredient substitutes to satisfy any dietary need so you never have to miss out on your favorite comfort meals while still providing new and innovative recipes to keep things fresh. She includes inventive rice bowls, artisanal cauliflower pizzas, out-of-the-box baked pastas, and one-pan easy weeknight casseroles, while still keeping allergies and healthiness in mind.

    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.