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.
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.
