Choosing Chia · by Jessica Hoffman★ 4.8
Vegan Red Velvet Cupcakes
NUTRITION · PER SERVING37M COOK
CAL 16%·PRO 11%
CARBS 26G32% OF CAL
4G FIBER11G OTHER11G TOTAL SUGAR
FAT 24G68% OF CAL
18G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These vegan red velvet cupcakes have a tender crumb with a tangy cocoa flavor and are topped with creamy frosting. A festive treat perfect for holidays and celebrations.
dessertamericanbaked good🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup almond milk
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 cup Spelt flour (or regular flour, or gluten-free flour blend)
- 3/4 cup organic sugar
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp beetroot powder or vegan red food colouring
- 1 can full-fat coconut milk refrigerated overnight(or 2 cups store-bought coconut whipped cream)
- 4 tbsp organic sugar
- 1/2 cup vegan cream cheese
At a glance
PER SERVING · TIME 37M
CAL 16%·PRO 11%
CARBS 26G32% OF CAL
4G FIBER11G OTHER11G TOTAL SUGAR
FAT 24G68% OF CAL
18G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 17m
- Sodium
- 276mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.