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今次用左斯佩耳特小麥粉而唔係麵粉～佢微微嘅果仁香味同可可粉真係好夾！雖然無落蛋，口感依然非常鬆軟，加埋cream cheese frosting簡直係錦上添花！多謝大家一直以來嘅支持，會繼續努力share更多vegan 食譜:)
A little celebration for my FB page Happy Baking Sunday// achieving 500 fans! Thanks all for your support and it's my pleasure to share all my bites of Vegan recipe! This red velvet cake is so moist, and with spelt flour, this gives nutty flavor just match so well with the cocoa powder. Vegan cream cheese frosting with Tofutti brand is just my new favourite! Enjoy and Cheers!
Preparation time: 30 mins
Cooking time: 20 mins
Ingredient (約做12個 2"直徑cupcakes)
純素紅絲絨杯子蛋糕
杏仁奶 250ml
蘋果醋 1 tsp
斯佩耳特小麥粉1 1/4杯
純庶糖 3/4 杯 (如想蛋糕出來色澤更顯紅, 可用白糖)
無糖可可粉 2 tbsp
泡打粉 1/2 tsp
泡打梳打 1/2 tsp
食鹽 1/2 tsp
椰子油 1/3 杯
紅色食用色素 1 tbsp
純素忌廉芝士topping
純素忌廉芝士 250g (我用的是Tofutti)
純素牛油 1/4 杯 (我用的是Earth Balance)
糖霜 3/4 - 1杯
Ingredient (Makes 12x 2" diameter cupcakes)
Vegan Red velvet cupcakes
250ml almond milk
1 tsp apple cider vinegar
1 1/4 cup spelt flour
3/4 cup raw sugar (use white/ light brown sugar if you opt for a reddish color)
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup coconut oil
1 tbsp red food coloring
Vegan cream cheese frosting topping
250g vegan cream cheese (I used Tofutti)
1/4 cup vegan butter (I used Earth Balance)
3/4 to 1 cup icing sugar
Direction
1/ 預熱焗爐於攝氏180度
2/ 預備純素紅絲絨杯子蛋糕- 將蘋果醋加入到杏仁奶中, 稍為攪拌, 靜待5-10分鐘
3/ 將糖及椰子油加到杏仁奶中, 徹底混合好
4/ 將全部粉類過篩, 置於一大碗中; 於中間開一個洞, 倒入1/3的杏仁奶, 以刮刀以切拌法混合好; 將剩餘的杏仁奶分兩次加入到麵粉中
5/ 最後加入紅色食用色素到麵糊中; 如果不是追求顏色的話可省略此步驟～
6/ 將入爐鬆餅杯置於鬆餅模內, 將麵糊倒至3/4滿, 入爐焗15至20分鐘。以牙籤測試是否全熟, 從焗爐取出並徹底放涼
7/ 預備純素忌廉芝士frosting- 將忌廉芝士及牛油以電動打蛋器打發至幼滑, 分三次加入糖霜打發成frosting。可以先加入3/4杯糖霜, 看看質感是否夠挺～如果不夠的話才加入剩餘的1/4杯
8/ 當紅絲絨杯子蛋糕全部都涼透之後, 將忌廉芝士frosting以匙羹或唧咀放於蛋糕面。亦可以加上蛋糕碎或其他材料作topping!
Direction
1/ Preheat oven at 180 degree Celcuis
2/ Prepare the Vegan red velvet cupcakes. Add apple cinder vinegar into almond milk, mix well and let them curdle, set aside
3/ Add sugar and coconut oil onto the milk, mix well
4/ Swift all flour and powder into a large bowl. Form a well at the middle, pour 1/3 of the milk mixture, use a spatula fold until mixed. Continue to do twice with the remaining mixture
5/ Add red color food coloring into the mixture if you are looking for the reddish color
6/ Put liners into the muffin tin. Spoon the mixture into the liners and bake for 15-20 mins. Use a toothpick to check if they are well cooked. Remove and cool completely on the rack.
7/ Prepare Vegan cream cheese frosting. Blend vegan cream cheese and vegan butter with electric mixer until smooth, add icing sugar gradually. Check if they have firm texture or else you need to add more powdered sugar.
8/ After the cupcakes are cool completely, carefully spoon the cream cheese frosting as topping. You may add some cake crush to decorate. Ready to serve!
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| The nutty flavor of spelt flour just came so right with the cocoa powder! |
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