Recipe: Vegan Red Velvet Cupcakes

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Here is a recipe that I whipped up one afternoon last April when I was inspired by a book I had read, The Thrive Diet and by a young lady who was told me she was consuming too many delicious cupcakes from D’Lish. She wondered if they would make a vegan version, as her roommate was vegan and she also figured it might be healthier. I suppose a vegan version would eliminate butter/eggs in the cake and the dairy in the cream cheese frosting. However, a cupcake will most likely contain sugar, which is something we should consume in moderation.

D’Lish does make the best cupcakes I have had in Toronto. With the red velvet flavour being their most popular. D’Lish does a fantastic job of rotating the flavours each day of the week much like they do at Magnolia in New York. I would even dare say that I prefer the D’Lish red velvet cupcake to the one I had at Magnolia…
I discussed the health consciousness issue with the owner of D’Lish last year. The purity of the ingredients he uses and the final delicious product is of utmost importance. Of course, I agree that a small cupcake that is made with natural ingredients is simply a delightful treat.
If you are vegan or want to create a moist, tasty vegan cupcake (hard to tell when you eat it) as an alternative treat, give this recipe a try. I will admit was not as successful with a vegan cream cheese like frosting, so best wishes for that endeavour.
Vegan Red Velvet Cupcakes
3/4 cup flour
1/4 cup flour with added bran
1/4 millet flour
1/2tsp salt
1/2 tsp baking soda
1/4 cup coconut oil
3/4 cup sugar
1 tbsp cocoa
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1tsp beet extract for colour (use food colouring if you would like)
1/2 cup coconut milk
2 tsp lemon juice
1/2 tsp baking soda
1/2 tsp lemon juice
Preheat oven to 350 F.
Mix together dry ingredients in a small bowl, set aside.
In another small bowl, mix together coconut milk and lemon juice.
In a large bowl, cream coconut oil and sugar together until well combined and somewhat fluffy with an electric mixer. Add cocoa, mix well. Add applesauce, vanilla and beet extract or food colouring, mix well.
Alternately add flour mixture and coconut milk mixture in 3 additions, mix well each time. Add baking soda and lemon juice together, mix well.
Spoon into paper lined tin. Bake for about 25 minutes or until toothpick is clean. Makes about 9 cupcakes.

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