Plant-Based Red Velvet Cupcakes
Recipe by @theplantbasedcatholic
Soak 1 1/2c cashews in boiling water. Set aside.
1
Add 1 can drained chickpeas, 3/4c maple syrup, 1/2c cashew butter, and 2t vanilla extract to a food processor.
2
Process until smooth and creamy.
3
Add 1c oat flour, 2/3c Ellie’s Best Pink Pitaya Powder, 1/4c cocoa powder, 1t salt, 1/2t baking powder, and 1/2t baking soda.
4
Process until all the ingredients are combined.
5
Scoop 1/4c of batter into each cup of a lined muffin tin. Bake at 350 for 30-35 minutes.
6
Remove from the oven and let cool completely.
7
Meanwhile, drain the cashews. Add to a food processor with 3T cornstarch, 1/3c maple syrup, and 1/2t apple cider vinegar.
8
Blend until smooth. Refrigerate until ready to frost.
9
Pipe the cashew frosting onto each cupcake. Serve and enjoy!
10
What you'll need
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2/3 Cup
Pink Pitaya Powder
Buy
1 1/2 cup
Cashews
1 can
Chickpeas
1 1/12 cup
Maple Syrup
1/2 cup
Cashew Butter
2 teaspoons
Vanilla Extract
1 cup
Oat Flour
1/4 cup
Cocoa Powder
1 teaspoon
Salt
1/2 teaspoon
Baking Powder
1/2 teaspoon
Baking Soda
3 tablespoons
Cornstarch
1/2 teaspoon
Apple Cider Vinegar
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