2 3/4 cups whole wheat flour
Red Velvet Cupcakes
1 cup agave
1/4 cup carob
2 tsp baking soda
1 tsp sea salt
1 3/4 cup almond milk
1 cup olive oil
2 Tbsp vanilla
1 tsp red food coloring
In a large bowl, mix flour, baking soda, sea salt with agave, almond milk, olive oil, vanilla, and food color.
Pour into cupcake paper lined pan and bake in 350 oven for about 15 minutes until toothpick comes out clean.
Cupcakes can be baked ahead of time and frozen in freezer up to one month covered.
Red Velvet Cupcakes will always be my favorite dessert!! Very moist and full of chocolate flavor!