🍫🍓🌟💯 RED VELVET SMOOTHIE BOWLS 💯🌟🍓️🍫 and guess what?! They’re made with veggies 😳 haha. Here’s the recipe:
For the base- 1 large Beetroot
1 tbsp cacao powder
2-3 medjool dates (if you like yours sweet add more)
A splash of water to blend
I also add maca powder to mine but that’s optional,
🌟 then topped it w fresh strawberries, cacao nibs, shredded coconut + carob syrup from @thecarobkitchen ✨ much love to you alllllll X
Vegan Red Velvet Cupcakes with “Cream Cheese” Frosting
I used to bake these cupcakes a lot before I went vegan. I currently work as a pastry chef at a cake shop, and even before then I used to always bake cupcakes. I have realized that it’s been years since I last made these, and I was determined to make a vegan version. Well, I think I may have done it. These are some of the best red velvet cupcakes I’ve made, and they contain no butter, buttermilk, or cream cheese!
Here’s the recipe:
Cupcakes: (makes 12)
2 cups all purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 4 tablespoons cocoa powder 1 cup cashew milk ¾ cup canola oil 1 ½ tablespoons vanilla extract 1 tablespoon apple cider vinegar 2 tablespoons coconut milk Red food colouring
Start off by combining the sugar and all the wet ingredients except for the vinegar. Once combined, add all the dry ingredients until your batter renders smooth and lump free. At this stage, add the vinegar and mix in, then immediately add to the liners. You want to fill them about ¾ full and bake at 350 C for 16-18 minutes. They will spring back to the touch when done. Allow to cool completely before frosting.
1 tub Daiya cream cheese ¾ cup vegan butter ½ cup vegetable shortening 4-6 cups icing sugar (depending on how sweet you want it) 1 tablespoon vanilla extract
Mix everything except the icing sugar until fluffy and smooth. Add the icing sugar 2 cups at a time until desired consistency is reached. If the icing is stiff and grainy, add 1 tablespoon of milk at a time until it is the right consistency.
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