Birthday

Vegan Red Velvet Cupcakes is for Dessert.

Vegan Red Velvet Cupcakes takes several minutes to prepare.

Vegan Red Velvet Cupcakes takes several minutes to cook.

Vegan Red Velvet Cupcakes makes 24 servings.

The ingredients for Vegan Red Velvet Cupcakes are:

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)

Here is how you make Vegan Red Velvet Cupcakes:

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 cakesNumber of Servings: 24Recipe submitted by SparkPeople user VEGFAMILY.

The nutritional information for Vegan Red Velvet Cupcakes is:

• 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

The dietary needs meet for Vegan Red Velvet Cupcakes is Vegan