I warned you guys I was gonna make some treats this week…
Who remembers when the cupcake fad began and red velvet cupcakes with cream cheese frosting were this revolutionary thing worth driving all the way to Beverly Hills for…. meeeeee! Sprinkles introduced me to red velvet flavored desserts and catapulted me from infrequent cupcake eater to weekly connoisseur. Since going vegan my red velvet adventures have sadly come to a halt, a fact I tried to remedy last week by whipping up some cupcake inspired gluten free muffins. I now present you with my red velvet muffins that are every bit as decadent as their cupcake counterpart without the wheat, eggs and dairy. Warning: this is not a “skinny girl” recipe and these muffins are not sugar free and by no means “healthy.” They are however gluten free, vegan and supah dupah delicious, when you feel like getting naughty velvet style. Trust me after one bite you will agree: in the words of the incomparable Beyonce, “tonight, I’ll be your naughty girl.”
Red Velvet Dessert Muffins
(yields 12 muffins)
(adapted from The Allergen-Free Baker’s Handbook)
- 2 3⁄4 cups Gluten-Free Flour Mix (recipe here) or Bob’s Red Mill Gluten Free blend
- 1⁄4 cup unsweetened cocoa powder
- 3⁄4 teaspoon xanthan gum
- 1 1⁄2 teaspoons double-acting baking powder (I used Bob’s)
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups So Delicious unsweetend coconut milk
- 1 1⁄2 teaspoons apple cider vinegar
- 3⁄4 cup Spectrum vegan vegetable shortening
- 1 1⁄2 cups vegan cane sugar
- 4 1⁄2 teaspoons Ener-G egg replacer mixed with 6 tablespoons coconut milk
- 1 teaspoon pure vanilla extract
- 1 Tablespoon red food coloring
Preheat the oven to 350°F. Grease muffin tins, line with muffin cups, grease again, and dust with a little cocoa powder.
Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
Combine the coconut milk and cider vinegar. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes.
Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary.
Sift in the flour mixture in three batches, alternating with the coconut milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
Divide the batter between the muffin tins, and smooth down the surface using a spatula.
Bake in the center of the oven for about 35 minutes, or until the muffins pull away from the sides of the pan and a toothpick comes out clean. Rotate the pans halfway through the baking time.
Let cool in the pans on a cooling rack for 30 minutes, than remove from pans and let cool completely. Serve!
Nutritional Facts (per muffin): 309 calories, 14 g fat, 3 g protein
**For a lower fat and calorie version, try replacing some of the shortening with applesauce. I made these for a friend’s bday celebration so I wanted the full fat fully naugty version, but substituting should work fine!
Being naughty > being nice. Beyonce was on to something….
Your Vegan Girlfriend