Create a flax egg mixture by combining 1 tbsp flaxseed and 3 tbsp water. Let it sit for 5 minutes.
In a medium bowl mix all dry ingredients except for sugar. Mix all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure to sift flour and cocoa powder.
In a separate bowl add applesauce, flax egg, and sugar, mix. Add remaining liquid ingredients red food color, maple syrup, and vanilla until all are combined.
Slowly pour a mixture of dry ingredients with the liquid mixture. Ensuring everything is combined.
Prepare a mini cupcake tray and line with cupcake liners.
Scoop and pour batter into cupcake liners and bake for about 10-12 minutes or until a toothpick is inserted and comes out clean.
Let the cupcakes cool first before transferring to a cooling rack or plate.
Adding frosting is optional.
Store in an airtight container it will last up to 5 days when placed in the fridge.
The batter is flexible. You can make soft red velvet cookies and top with powdered sugar or you can make mini cupcakes. If you have a bigger cupcake tray then normal cupcakes are possible.
If you have regular cupcakes tray baking is 18-20 minutes or until a toothpick is inserted and comes out clean.
When baking cookies instead, be sure not to overcrowd your baking tray.
For the cupcakes, frosting is optional. You can try my other vegan bakes where I use frosting.
NutritionThis recipe can yield up to 25 mini cupcakes with 92 calories per serving. Total Fat 0.3g | Saturated Fat 0.1g | Cholesterol 0mg | Sodium 62 mg | Carbohydrate 21.3g | Fiber 0.5g | Total Sugar 11.5g | Protein 1.4g | Vitamin D 0mcg | Calcium 23mg | Iron 1mg | Potassium 59mgDid you make this vegan red velvet mini cupcakes recipe? Be sure to tag the #therunningbaker24 and @therunningbaker24