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Red Velvet Cupcakes

Red Velvet Cupcakes
Red Velvet Cupcakes

What's great about it

This is my healthy take on the traditional red velvet chocolate cake that's perfect for any occasion. It's one of my favourite recipes of all time and is featured in Purely Delicious, and as a celebration cake in Healthy Baking. I enjoy them topped with a spoonful of thick coconut yoghurt or whipped cream cheese frosting. 


Makes 12 cupcakes

260 g (about 2 large/ 9 oz) beetroot, grated raw with skin

2 organic eggs

1 teaspoon vanilla extract or paste

½ teaspoon ground cinnamon

pinch of sea salt

150 g (1 ½ cups / 5 ¼ oz) almond meal

¼ cup or 3 tablespoons cocoa powder or Healthy Chef Naked Chocolat 

¼ cup (60 ml) raw honey or pure maple syrup

3 tablespoons your choice (macadamia oil, olive oil, coconut oil, avocado oil) or melted butter

1 teaspoon gluten-free baking powder or ¼ teaspoon baking soda

½ cup (75 g / 2.5 oz) frozen raspberries



  1. Preheat your oven to 160°C/320°F (fan-forced).
  2. Combine raw beetroot, eggs, vanilla, cinnamon, sea salt, almond meal, Naked Chocolat, honey, oil and baking powder into a large bowl.
  3. Mix well with your hands until combined, then add the raspberries.
  4. Spoon into paper-lined cupcake or muffin tins.
  5. Bake for 45 minutes or until cooked through.
  6. Remove from the oven and cool completely in the tin.
  7. Serve alone or topped with your desired flavoured frosting (see below for frosting recipes)

Notes and Inspiration

I love to serve simply with thick Greek Style yoghurt or coconut yoghurt.

Serve topped with raspberries which adds that extra layer of deliciousness to the dining experience.

For those who want to use a wholemeal spelt flour - 1 cup should replace the almond meal. You will need to add another ¼ cup of oil or butter to the recipe to increase moisture.

Yummy Simple Frosting ideas:

  1.  Thick Greek Style yoghurt or coconut yoghurt.
  2.  For a delicious almond or rice milk cream, combine 1 1/2 cups  milk, 1 teaspoon vanilla bean paste, 1 tablespoon honey or pure maple syrup and  heaped tablespoons arrowroot or corn flour then heave over a low heat until it turns into a thick custard. Remove from the heat and cool in the fridge.  Once cold, place into a blender and blend until smooth and creamy... add a little splash of milk or even coconut milk if you want a creamy consistency.
  3. For yummy cashew nut cream, combine 1 cup of raw cashew nuts or macadamia nuts with 1/2 cup of water or orange juice and a little vanilla. Blend in a good high-speed blender until smooth and creamy.
  4. For a chocolate cream frosting, combine 2 ripe avocados, 1/4 cup cocoa or cacao powder, 1/4 cup honey, a pinch of sea salt and 1 teaspoon vanilla bean paste. Blend in your Vitamix until smooth and creamy. Add a little splash of water for a smoother and fluffier consistency.
  5. For a creamy cheesecake-style frosting, combine 250 g (9oz) soft cream cheese such as quark with a little lemon zest, juice, vanilla  and a little maple syrup or honey to taste. Beat well until combined and creamy.
  6. A simple dollop of mascarpone or whipped ricotta.

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