Vegan Red Velvet Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 153.9
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 183.5 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.8 g

View full nutritional breakdown of Vegan Red Velvet Cake calories by ingredient
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Introduction

Cupcakes, vegan ones, that can be RED velvet if you use artificial food coloring (use 1 to 2 teaspoons of Americolor) or Tan if you don't wish to use the nasty stuff. Cupcakes, vegan ones, that can be RED velvet if you use artificial food coloring (use 1 to 2 teaspoons of Americolor) or Tan if you don't wish to use the nasty stuff.
Number of Servings: 24

Ingredients

    2 1/2 c. White whole wheat flour
    1 1/2 c. Organic Can Sugar
    2/3 c. Sunflower Oil
    1 TB Vanilla Extract
    1/2 teas. Almond Extract
    2 c. Almond Milk Unsweetened plain
    2 teas. Apple Cider Vinegar
    2 TB Organic Cocoa Powder
    1 teas. baking powder
    1 teas. baking soda
    1 teas. Pink Salt
    Some form of red food coloring (still trying to find a natural form that works with baking soda)

Tips

I have tried natural beet food coloring but the baking soda rendered it mostly brown with a barely there reddish tent....still working on this!


Directions

Preheat 350 F Degrees.

Mix together liquid ingredients and set aside to allow the vinegar to curdle the almond milk, add food coloring to the liquid now if using.

In a larger bowl sift then whisk together the dry ingredients.

prepare cupcake pan, then pour the liquid slowly into the dry ingredients while whisking. Fill cupcake papers about 2/3 full (ruffly 1/4 cup batter).

And bake for 18-25 mins.

Serving Size: Makes 24 standard cupcakes or 2 8 inch round cakes

Number of Servings: 24

Recipe submitted by SparkPeople user VEGFAMILY.

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