With almond flour and maple syrup for sweetness, these vegan red velvet cupcakes are not only tasty but also good for you. They get their bright red color from beetroot powder instead of artificial dyes.
Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. Pinch of salt. 1/2 cup maple syrup. 1/4 cup unsweetened applesauce. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1 tablespoon apple cider vinegar. 1 tablespoon beetroot powder. 1/4 cup vegan dark chocolate chips optional.
Instructions: Preheat the oven to 350F 175C. In a bowl, mix almond flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together maple syrup, applesauce, almond milk, vanilla extract, apple cider vinegar, and beetroot powder. Combine wet and dry ingredients until well incorporated. If desired, fold in vegan dark chocolate chips. Line a cupcake tin with liners and fill each liner 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
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