These aren’t traditional Red Velvet cupcakes, they are baked with whole ingredients, less sugar and fresh beetroot I got from the farm. The beetroot gives it an extra nutritional boost as well as a beautiful red colour.
I love vegan baking, being dairy and gluten intolerant it is right up my alley! To make them even more healthier, I decided to go icing free. They are naturally sweet, moist and fluffy, they don’t need the extra sugars.
They taste slightly chocolatey, tender and rich and pairs beautifully with a warm cup of freshly brewed cinnamon tea.
Vegan Red Velvet Muffins
Gluten free, Dairy free, Refined sugar free, Vegan
Serves 12 muffins
1 1/4 cup gluten free all purpose flour
2 Tbsp raw cacao
2 tsp gluten free baking powder
1/2 tsp sea salt
1/4 cup coconut oil
3/4 cup coconut sugar
4 medium sized beets, boiled, peeled, roasted and cubed
1 cup nut milk- I used almond milk
1 tsp vanilla extract
Preheat the oven to 180 degrees. Grease a cupcake pan with melted coconut oil and dust with a little gluten free flour.
Sift together the flour, cocao, baking powder, coconut sugar and salt. Set aside.
In a blender or food processor add the roasted beetroot pieces and milk. Scrape down the sides as needed.
Add the melted coconut oil and vanilla extract to the beetroot mixture. Make sure it is well mixed.
Fold in the dry ingredients into the wet ingredients using a wooden spoon. Do not over mix.
Use an ice cream scoop to scoop the mixture into the cupcake tin. Bake the muffins in the oven for 20- 30 minutes or until a tooth- pick comes out clean.