Red Velvet Cupcake


  1. Cupcakes
  2. 1 cup steamed beets, pureed
  3. 1 Tbsp apple cider vinegar
  4. 2 eggs
  5. 1/2 cup coconut oil, melted
  6. 1/3 cup maple syrup
  7. 1/2 tsp vanilla extract
  8. 2 cups almond flour
  9. 1/3 cup coconut sugar
  10. 2 Tbsp cocoa powder
  11. 1 tsp baking powder
  12. Frosting:
  13. 8 oz cream cheese (or dairy-free alternative), room temperature
  14. 1/4 cup honey
  15. 1 tsp vanilla extract
  16. 1-2 tsp almond milk


  1. 1Cupcakes:
  2. 2Preheat oven to 350 degrees and line a muffin pan with parchment liner cups.
  3. 3Add steamed beets to food processor to purée, then add in eggs, coconut oil, maple syrup, vinegar, vanilla until mixed well.
  4. 4Combine flour, sugar, cocoa, and baking powder in a large bowl.
  5. 5Add ingredients from food processor to bowl and mix well.
  6. 6Fill each cupcake liner 3/4 full. Makes 12 full-sized cupcakes.
  7. 7Bake in oven for 20-22 minutes.
  8. 8Allow to cool before frosting.
  9. 9Frosting:
  10. 10(While cupcakes are in oven)
  11. 11Mix all ingredients in a stand mixer or food precessor to desired consistency.
  12. 12Spread directly on cooled cupcake OR place in pastry bag or ziplock bag with a corner hole cut out (like I did!) to make it a little fancy.
  13. 13Refrigerate frosted cupcakes for up to a week and ENJOY!

My favorite type of cake is red velvet. In my opinion, nothing beats that hint of chocolate with cream cheese frosting combo. My kids love this too: however, I don’t love the thought of putting red dye in any of our bodies. So…..natural food coloring to + superfood ingredient: BEETS to the rescue! They are a good source of fiber, folate, potassium, Vitamin C, and antioxidants. Plus they help to detox the body. And they have such a mild taste that they work well in this recipe. I made these for my son’s birthday, but they are also the perfect patriotic gluten-free refined sugar-free and dairy-free cake recipe for this memorial day weekend! Enjoy and let me know what you think. Happy Memorial Day!

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