Sugar-Free Red Velvet Cupcakes with Vegan Cream Cheese Frosting
Light chocolate, soft and fluffy cupcakes with sweet & tangy frosting. All sugar-free, vegan, gluten-free, and lectin-free.
Made with Let’s Do… Organic Green Banana Flour, Let’s Do… Organic Heavy Coconut Cream, and Native Forest Light Coconut Milk.
Recipe by No Eggs or Ham.
Red Velvet Cupcakes
- 220 g (1 1/4 c) Let’s Do… Organic Green Banana Flour
- 10 g (2 tbsp) cocoa powder
- 8 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 2 g (1/2 tsp) salt
- 4 oz aquafaba (from a can of chickpeas)
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- 144 g (3/4 c) erythritol
- 112 g (1/2 c) virgin coconut oil
- 8 oz (1 c) Native Forest Light Coconut Milk
- 1/4 c natural red food coloring*
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp stevia extract
Vegan Cream Cheese Frosting
- 108 g (3/4 c) Swerve Confectioner’s Sweetener, sifted
- 3 oz (1/4 c + 2 tbsp) Let’s Do… Organic Heavy Coconut Cream
- 1/4 c coconut butter/coconut puree (not to be confused with “buttery coconut oil”)
- 1 tbsp lemon juice
- 2 tsp nutritional yeast (mini flake preferred)
- 1 tsp vanilla extract
- pinch of salt
- Pre-heat oven to 350° F and line a cupcake pan with muffin liners. Because we used extra tall liners, we came out with 8 cupcakes, but if you use regular sized liners, you will likely have 10 cupcakes.
- Sift banana flour, cocoa powder, baking powder & baking soda together into a medium bowl. Set aside.
- In a measuring cup or mixing bowl, stir together flax egg, light coconut milk, red food coloring, apple cider vinegar, vanilla, and stevia until smooth. Set aside.
- In the bowl of a stand-up mixer fitted with a whisk attachment or in a medium glass or metal bowl with an electric hand whisk, beat the aquafaba on high until stiff peaks are formed. This can take up to 6 minutes.
- Transfer aquafaba to a different bowl, cover with plastic wrap, and set in fridge until needed.
- Rinse out bowl of stand-up mixer. To that, add solid Buttery Coconut Oil, erythritol, salt and beat using the paddle attachment on medium-high until fluffy, which takes about 2 minutes.
- Scrape down sides with a spatula and return speed to low. Slowly add in 1/3 of the dry mixture and beat until all mixed in. Then, add in 1/3 of the wet mixture and beat on low until mixed in.
- Repeat step 7, scraping down the sides as needed, until all of the dry & wet ingredients are mixed in and the batter is smooth.
- Take out aquafaba from fridge. If is deflated at all, whisk it with a hand whisk until it props back up.
- Remove bowl from stand-up mixer and vigorously stir in 1/2 of the aquafaba to lighten the batter up. Then gently fold in the second half of aquafaba – remaining white specks are a good sign that you did’t overwork it.
- Divide batter among prepped tins, filling each one 4/5 of the way full. Place in pre-heated oven to bake for 18 minutes.
- After 18 minutes, check the cupcakes. The edges should be set, the center should be clean, and a toothpick inserted into the middle should come out with a small amount of batter on it. If your cupcake meets this criteria, remove them from the oven.
- If the center is still too wet, place back in for 3 minutes then check them again. Repeat until complete; bake time will differ height and width of your cakes.
- Allow cupcakes to rest in tins for 15 minutes, then transfer them to a cooling rack to cool the rest of the way; 45 minutes to an hour.
- While cupcakes cool, use a paddle attachment to beat together coconut cream, coconut butter, lemon juice, nutritional yeast, vanilla, and a small pinch of salt until a paste is formed.
- To that, slowly mix in powdered sweetener until frosting is smooth, scraping down sides as needed. Transfer to a small bowl and cover with plastic wrap until ready to use.
- When cupcakes are cool, generously frost each one with as much frosting as your heart desires. Best enjoyed day of, however, they’ll last for up to 3 days covered at room temperature.