I’ve had a few requests for a lighter version of red velvet cake and I thought the rich cupcake was a perfect time to go vegan! I’ve started to really love baking with avocado because it’s a really healthy fat that makes everything more rich and moist. I used whole wheat pastry flour (it came in a small bag) but if you can’t find it just use whole wheat flour (even better, blend it in a food processor quickly to make it finer!). I’ve always been a simple vanilla cupcake person but with this recipe that might be changing!!

For more healthy cake & cupcake recipes go here. :)