Go Back

Grain-Free Red Velvet Cupcakes

Delicious dark chocolate cupcakes free, from grains and nuts, get their pinkish hue from the secret ingredient: beets! Don't worry, you can't taste them, they make their presence known only in color and nutrient density. I like to pair these with lemony cream cheese frosting!
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 18 cupcakes
Ingredients Method

Ingredients
  

  • 1.5 cups Cassava Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsweetened Cacao Powder
  • 3 Eggs
  • 4 ounces Butter
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 cup Pureed Beets
  • 1/2 cup Canned Coconut Milk
  • 1/4 tsp Apple Cider Vinegar
  • 1 cup Dark Chocolate Chips

Method
 

  1. Preheat oven to 350F
  2. In a large bowl, combine dry ingredients. Set aside.
  3. In bowl of a stand mixer, cream together maple syrup and butter. Beat in eggs until pale and frothy.
  4. Reduce speed and mix in beets, coconut milk, ACV, and vanilla, until thoroughly combined.
  5. Add the dry ingredients one 1/2 cup at a time to the wet ingredients, mixing until no lumps remain.
  6. Turn mixer off and using a rubber scraper, fold in the chocolate chips.
  7. Spoon batter into greased or lined cupcake tins, filling 3/4 of the way. Bake for 15-18 minutes or until a toothpick inserted and removed cleanRemove from oven and allow to cool before frosting.