Vegan Red Velvet Cupcakes

Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 138 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ¼ cup vegetable oil
• ¼ cup cocoa powder
• 1 ⅔ cups white sugar
• ⅓ cup applesauce
• 2 cups soy milk
• 2 teaspoons apple cider vinegar
• ¼ cup beet juice

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

Step 2

Stir soy milk and apple cider vinegar together in a large bowl. Let stand until curdled, about 5 minutes. Mix in applesauce, oil, beet juice, and vanilla extract.

Step 3

Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to remove lumps. Pour in soy milk mixture; stir until batter is just combined.

Step 4

Fill each cupcake liner 3/4 full with batter.

Step 5

Bake in the preheated oven until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 5 minutes. Remove from the tins and place on wire racks until completely cool.