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Red Velvet Cupcake

  • Author: Robin Barrie


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!




  • 1 cup steamed beets, pureed
  • 1 Tbsp apple cider vinegar
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla extract
  • 2 cups almond flour
  • 1/3 cup coconut sugar
  • 2 Tbsp cocoa powder
  • 1 tsp baking powder


  • 8 oz cream cheese (or dairy-free alternative), room temperature
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 12 tsp almond milk



  • Preheat oven to 350 degrees and line a muffin pan with parchment liner cups.
  • Add steamed beets to food processor to purée, then add in eggs, coconut oil, maple syrup, vinegar, vanilla until mixed well.
  • Combine flour, sugar, cocoa, and baking powder in a large bowl.
  • Add ingredients from food processor to bowl and mix well.
  • Fill each cupcake liner 3/4 full. Makes 12 full-sized cupcakes.
  • Bake in oven for 20-22 minutes.
  • Allow to cool before frosting.


  • (While cupcakes are in oven)
  • Mix all ingredients in a stand mixer or food precessor to desired consistency.
  • Spread 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.
  • Refrigerate frosted cupcakes for up to a week and ENJOY!