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Vegan GF Red Velvet Cupcakes | Bailey Ruskus

Vegan GF Red Velvet Cupcakes

Vegan GF Red Velvet Cupcakes

30 mins prepServes 12

These vegan gluten-free red velvet cupcakes are dense and delicious, perfect for a guilt-free treat this Valentine's Day. Whipped up in under an hour, they combine rolled oats, beets, raw cacao, and a few other simple ingredients, topped with a creamy cashew icing.

12 servings

What you need

apple cider vinegar

1 tsp apple cider vinegar

almond milk

¾ cup almond milk

agave nectar

¾ cup agave nectar

beet

baking soda

1 ½ tsp baking soda

coconut butter

½ cup coconut butter

vanilla extract

2 tsp vanilla extract

salt

almond butter

3 tbsp almond butter

coconut flour

2 tsp coconut flour

rolled oats

1 ¼ cup rolled oats

maple syrup

2 tsp maple syrup

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Instructions

1: Preheat oven to 375°F.

2: Line a muffin pan with cupcake holders or grease with coco oil.

3: Purée rolled oats, beet, raw cacao, agave nectar, baking soda, almond butter, sea salt, coco oil, and vanilla extract in a food processor until well mixed.

4: Fill each muffin compartment 3/4 full with batter.

5: Bake for 18 minutes.

6: For the icing, soak cashews and then blend with almond milk, coconut butter, maple syrup, apple cider vinegar, coconut flour, and a pinch of salt in a high-powered blender until fluffy.

7: Ice the cooled cupcakes with the creamy cashew icing and enjoy!

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