Desserts

April 1, 2021

Plant-Based Red Velvet Cupcakes

Plant-Based Red Velvet Cupcakes are a rich and decadent vegan treat. They are gluten-free and use pitaya powder for natural coloring. Perfect for Easter!

Plant-Based Red Velvet Cupcakes

Red velvet! It's one of my favorite flavors. I love the hint of chocolate that isn't too overwhelming. It creates a beautiful decadence.

Then there's the icing. Traditionally, red velvet cake has cream cheese frosting. For this recipe, I recreated that classic cream cheese tang and sweetness with a cashew-based frosting. It's so tasty I could eat it with a spoon!

Let's jump into this recipe! I'm so excited to share.

Plant-Based Red Velvet Cupcakes

Recipe Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, sugar-free, and completely fruit-sweetened
  • Perfect treat— these cupcakes have tons of good-for-you ingredients with fiber and nutrients for a healthy and tasty breakfast, snack, or dessert
  • Superfoods — we're using pitaya powder to color these cupcakes

Plant-Based Red Velvet Cupcakes

Ingredients

Cake

  • Chickpeas: Chickpeas are the secret to such a moist, creamy texture. Don't worry, you can't taste them!
  • Cashew Butter: Nut butter adds fat, and therefore flavor! If you don't have cashew butter you can use another neutral nut butter like almond butter.
  • Maple Syrup: For sweetness. You can use date syrup for a completely fruit-sweetened dessert.
  • Vanilla Extract: For a hint of vanilla.
  • Oat Flour: I used homemade oat flour. To make your own just blend some rolled or quick oats in a food processor.
  • Ellie's Best® Pink Pitaya Powder: This pitaya powder is how we get a beautiful red color without any food coloring. Pitaya powder is a superfood, which makes it even better!
  • Cocoa Powder: For that hint of chocolate that gives red velvet its classic flavor.
  • Salt: To enhance the other flavors.
  • Baking Powder & Baking Soda: To help the cupcakes rise.

Frosting

  • Cashews: We'll soak the cashews to create a creamy frosting base.
  • Cornstarch or Arrowroot Powder: Starch helps bind the frosting and keep it from being super runny.
  • Maple Syrup: For sweetness. You could use date syrup, but your icing will not be white.
  • Apple Cider Vinegar: For that classic cream cheese tang!

Plant-Based Red Velvet Cupcakes

How to make Plant-Based Red Velvet Cupcakes

Step 1. Soak the cashews in boiling water. Set aside while you bake the cake.

Step 2. Preheat the oven to 350. Line a muffin tin with liners.

Step 3. Add all the cake ingredients to a food processor. Process until the chickpeas are blended fully and all the ingredients are combined.

Step 4. Spread into the prepared muffin tin. Bake for 30-35 minutes, until a toothpick inserted in the center of a cupcake comes out clean and the cups feel firm to the touch.

Step 5. Let the cupcakes cool completely. Meanwhile, prepare the frosting.

Step 6. Drain the cashews. Add the cashews, cornstarch, maple syrup, and apple cider vinegar to a blender or food processor. Blend until smooth.

Step 7. When the cake is cooled, pipe or spread the cashew frosting on top of each cup. Serve and enjoy!

Plant-Based Red Velvet Cupcakes

Recipe Prayer

Thank you God for the beautiful food that you give us. We are grateful for the incredible colors of your creation.

Related Recipes

Love tasty plant-based desserts? Check out some of my other favorites:

Tried this recipe?

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Plant-Based Red Velvet Cupcakes

Recipe Prayer: Thank you God for the beautiful food that you give us. We are grateful for the incredible colors of your creation.

Author:

Elizabeth

Serves:

12

Prep:

30

min

cook:

30

min

total:

60

min

Ingredients

Cake

  • 1 15-Ounce Can Chickpeas, drained and rinsed
  • 1/2 Cup Cashew Butter
  • 3/4 Cup Maple Syrup
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Oat Flour
  • 2/3 Cup Ellie's Best® Pink Pitaya Powder
  • 1/4 Cup Cocoa Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda

Frosting

  • 1 1/2 Cup Cashews
  • 3 Tablespoons Cornstarch or Arrowroot Powder
  • 1/3 Cup Maple Syrup
  • 1/2 Teaspoon Apple Cider Vinegar

Instructions

  1. Soak the cashews in boiling water. Set aside while you bake the cake.
  2. Preheat the oven to 350. Line a muffin tin with liners.
  3. Add all the cake ingredients to a food processor. Process until the chickpeas are blended fully and all the ingredients are combined.
  4. Spread into the prepared muffin tin. Bake for 30-35 minutes, until a toothpick inserted in the center of a cupcake comes out clean and the cups feel firm to the touch.
  5. Let the cupcakes cool completely. Meanwhile, prepare the frosting.
  6. Drain the cashews. Add the cashews, cornstarch, maple syrup, and apple cider vinegar to a blender or food processor. Blend until smooth.
  7. When the cake is cooled, pipe or spread the cashew frosting on top of each cup. Serve and enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography