Dairy and Egg Free Red Velvet Cupcakes
I have avoided making Dairy and Egg Free Red Velvet Cupcakes up until now as they just aren’t the same without that amazing cream cheese icing..which I love so much, it just doesn’t love me unfortunately! Then I was having a play around with making a substitute icing, and after several attempts, I’m pretty sure I have found one that is about as close as I am ever going to get. It’s obviously not exactly the same but I reckon it’s very close and pretty good! So now I’m dreaming up all those delicious recipes I’ve been avoiding that are so much better with cream cheese icing…so stay close because I’ve got a few goodies coming up over the next week or so 🙂
These Dairy and Egg Free Red Velvet Cupcakes are also nut free and can be made gluten free by substituting a gluten free mix. When I make it gluten free, I use a combination of rice, coconut, cassava, and quinoa flour as my daughter can’t tolerate regular gf mixes. I also use slightly less. If you cannot tolerate chickpeas for the brine, just omit the brine and add an extra teaspoon of egg replacer. If you are soy free, you can omit the tofu or use a buttercream style icing instead.
- 270g dairy free margarine
- 250g sugar
- 1 teaspoon vanilla extract
- 3 teaspoons egg replacer (I use NoEgg)
- 7 Tablespoons water
- 4 Tablespoons chickpea brine
- 250g plain flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3 teaspoons cocoa powder (use the best you can afford, I use Equagold)
- 1 teaspoon red food colour (I use the gel type, or powder)
- 3 Tablespoons milk replacer (rice or coconut etc)
- 1 Tablespoon coconut yoghurt (or any other yoghurt)
- 1 small teaspoon baking soda
- 2 small teaspoons vinegar (any type but I used malt)
- 1 packet of firm tofu
- 1 tin coconut cream, refrigerated overnight
- 1 cup coconut yoghurt
- 1/2 cup icing sugar
- 200g dairy free margarine
- 100g icing sugar
- 1. Cream the margarine, sugar and vanilla together. It doesn't need to be really fluffy, just well mixed and softened together.
- 2. Mix the water and egg replacer together and mix this into the margarine mix with the chickpea brine. Beat for a further 3 minutes.
- 3. Mix the yoghurt and milk together with the red food colouring.
- 4. Sieve the flour, baking powder, salt and cocoa powder together.
- 5. With the beater on slow, add the sieved dry ingredients and the milk. Stop beating as soon as they are incorporated.
- 6. Add the vinegar to the baking soda (it will fizz up) and add it to the batter straight away.
- 7. Place in cupcake cases in a muffin/cupcake tin and bake at 175 degrees Celsius until just cooked (you don't want it browning, just cooked through). Mine took 16 minutes.
- 1. Cut the tofu into 8 pieces and leave in a strainer over a bowl to dry for 2 hours.
- 2. Whip the thick part of the coconut cream and whisk in the yoghurt. Return to the refrigerator.
- 3. Beat the margarine and second measure of icing sugar together until white and creamy.
- 4. Place the tofu (throw away the liquid) in a food processor and blend until completely smooth and creamy. This may take at least 5 minutes and you will need to scrape down the bowl a few times.
- 5. Add the first measure of icing sugar to the tofu and blend for a further minute.
- 6. Fold all the ingredients together until smooth. If it looks like it's going a bit lumpy, whisk in a bit of margarine gradually until it comes back together.
- 7. Return to the refrigerator for 1-2 hours until thick enough to pipe and hold its shape.
- *some items need to be prepared in advance
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