Vegan Red Velvet Cupcake with a Surprisingly Healthy Frosting

Happy Valentine’s Day folks. Here is an easy, Vegan and healthy Red Velvet Cupcake Recipe with a surprisingly healthy frosting.

Red velvet cake is good all year around. But because of its vibrant color it is well suited to this day of celebrating love.

Traditionally the best pairing of Red Velvet cake is with Cream cheese frosting or the bright white ermine frosting. But both these require heavy cream which I wanted to avoid. I have tried to create a healthier version of cream cheese with tofu. To my surprise it was able to hold on pretty well. Since I am a home baker, my icing is just manageable but anyone with decent piping skill can definitely do a better job as far as presentation is concerned.

History of Red Velvet Cake

As per wikipedia Velvet cake is thought to have originated in Maryland early in the 20th century. Beginning in the 19th century, “velvet” cake, a soft and velvety crumb cake, came to be served as a fancy dessert. This is in contrast to what had been the more common, coarser-crumbed cake. At around the same time, devil’s food cake was introduced. This is how some believe that red velvet cake came about. The difference between the two cakes is that devil’s food cake uses chocolate and red velvet cake uses cocoa.

How to get Vibrant Red Colour

Historically, Red Velvet cake was just a chocolate cake. The red tint was the result of the reaction of acid present in cocoa powder when buttermilk was added to the batter. But nowadays, most of the cocoa powder available is alkalized so the reaction does not happen. If you use a non alkalized cocoa powder, then there may be a slight red tint. Because of this reason, commercial bakers started adding food color. 

For vibrant red, please use gel food color since it is concentrated so with less quantity you will get the desired color. You can also use Beet Powder if you prefer natural color. I have seen many recipes using beetroot Puree but my attempts were not successful. The beetroot puree would lend a beautiful color to the batter but as soon as you bake it, the vibrant red turns into brown. I tried with both raw and cooked beetroot puree but somehow could not achieve the bright red color.

Hence for this recipe, I resorted to the tested and tried red gel food color. Apart from being eggless and Vegan, this cake has wholesome ingredients like semolina and whole wheat flour. There is no usage of White flour or all purpose flour. Even with the absence of white flour, you get a nice velvet texture in this cake.

Since this cake has all wholesome ingredients plus the frosting is of tofu, this cake can also be had as a breakfast cake.

Healthier substitute to cream cheese in my other recipes

I have used substitute of cream cheese in some of my earlier dessert recipes too like HEALTHIER CHEESECAKE WITH HOMEMADE CREAM CHEESE (NO BAKE, NO EGG, NO CREAM)

If you are looking for a savory recipe with cream cheese, you can check BEST PROTEIN SPREAD [NO-COOK]

This valentine’s day, please try this easy and healthy version of Vegan Red Velvet Cupcake with a Surprisingly Healthy Frosting and leave me your comment to let me know how it turned out for you.

Vegan Red Velvet Cupcake with a Surprisingly Healthy Frosting

fitnfastrecipes

Happy Valentine's Day folks. Here is an easy, Vegan and healthy Red Velvet Cupcake Recipe with a surprisingly healthy frosting.

Red velvet cake is good all year around. But because of its vibrant color it is well suited to this day of celebrating love.

2.84 from 31 votes

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Prep Time 5 mins

Baking Time 25 mins

Total Time 30 mins

Course Dessert

Cuisine International

Servings 6

Ingredients

  

Dry Ingredients

• 3/4 cup Whole wheat flour
• 1/4 cup Fine Semolina. You can grind regular semolina and use it.
• 1/8 tsp Salt
• ½ tsp Baking Soda

Wet Ingredients

• ¼ cup Oil Use any neutral flavored oil.
• ½ cup Jaggery or unrefined Cane Sugar
• 5 tbsp Soy Milk
• 1 tbsp Carob or Cocoa powder
• 1 tsp Vanilla Extract
• 1 tsp Red Gel food color
• 1 tsp Vinegar

Ingredients for Frosting

• 150 gms Tofu
• 2 tbsp Jaggery or light brown sugar
• 2 tbsp Lime Juice
• 1/8 tsp Salt Add salt if tofu is unsalted.
• 12 Nos Cashew Nuts
• 1 tbsp Soy Milk
• 1 tbsp Vinegar

Instructions

 

• Add all dry ingredients to a bowl and mix.
  
• Add all wet ingredients to another bowl.
  
• Add dry ingredients to the wet ingredients.
  
• Mix everything till well combined.
  
• Line 6 cup cake moulds.
  
• Fill in batter. Tap twice to remove air bubbles.
  
• Bake in a preheated oven @ 350°F/180°C for 25 minutes.
  
• Take out and let the cakes cool completely.
  
• Add all ingredients of frosting to a small blender jar.
  
• Blend to make a fine paste.
  
• Attach desired icing cone to a piping bag.Fill the frosting in a piping bag.
  
• Pipe the frosting on the cake.
  

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