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Vegan Red Velvet Cupcakes with Zengarry Cream Cheese Frosting

Try these red velvet cupcakes for Valentine's Day or any special occasion! They are topped with a 'cream cheese' frosting made with our smooth and creamy Double Crème cashew cheese. You will love our dairy-free version of this decadent cupcake!


Cupcake batter ingredients:

1/3 cup coconut oil (liquified)

1 tsp vanilla extract

3/4 cup unsweetened almond milk

1 tsp apple cider vinegar

1 cup flour (Spelt or other)

1/4 tsp finely ground sea salt

2 tsp beetroot powder

3/4 cup organic cane sugar

2 tbsp cocoa powder

1/2 tsp baking powder

3/4 tsp baking soda

‘Cream cheese’ frosting ingredients:

½ cup Fauxmagerie Zengarry Double Crème cashew cheese

½ can coconut milk (cream only), refrigerated

4 tbsp organic cane sugar

1 tsp vanilla extract


Cupcake batter instructions:

1. Combine almond milk and apple cider vinegar in medium bowl. Let sit for 5 minutes until it looks like buttermilk.

2. Add vanilla and coconut oil to cider ‘buttermilk.’

3. Combine dry ingredients together in a separate bowl, then add in the wet ingredients and mix until completely combined.

4. Spoon batter into a cupcake pan lined with cupcake liners, about ¾ full.

6. Bake for 15-17 minutes in 350 degrees F oven (or until a toothpick comes out clean).

Cream cheese frosting instructions:

1. Remove cream from can of coconut milk (cream and liquid separate from cold temperature in fridge) and add to medium bowl.

2. Add cane sugar and vanilla and blend with hand mixer on high until smooth and begins to form peaks.

9. Add Fauxmagerie Zengarry Double Crème cashew cheese and whip again until combined. Frost cupcakes and serve immediately.

Lynda’s Tip: Apply cream cheese frosting with a piping bag to give a more finished look.


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