Beet Red Velvet Cake
Recipes

Beet Red Velvet Cupcakes

The best Vegan, Gluten-Free, Healthy version of Beet Red Velvet Cupcakes is nowhere on my blog! The most incredible Beet Red Velvet Cupcakes is perfect for showing someone a little love this Valentine’s Day or Christmas. The red and white color is a perfect combination for valentines and red is the color of love, so you can also call them love cupcakes with some super cute decorations.

 

Beet Red Velvet Cake
Beet Red Velvet Cake

 

Normally Red Velvet Cakes or Cupcakes made with a lot of artificial red color which is never good of your health. But in my recipe, I have given natural red color to the cupcakes by using BEETROOT. Beets act as a natural food coloring furthermore for this recipe Beetroot is the key ingredient. It’s fluffy, soft, moist and tender, with a mouth-watering velvety texture. These are perfect for sharing for Valentine’s Day.

Beets are rich in vitamins and minerals and low in calories and fat. They also contain inorganic nitrates and pigments, which have a number of health benefits. Beets are a good source of fiber, which is beneficial for digestive health.

They may look fancy but they are super easy and quick to make. Add all the dry ingredients to wet ingredients give it a stir and your Beet Red Velvet Cupcake batter is ready. You wouldn’t even need any mixer to mix this batter. Only 2 or 3 stir with a spatula will do the job.

Since ever I discovered baking I always loved to make my every recipe from scratch so I can make a variation to make it healthy. In fact, box mixes and store bought cakes cupcakes are very not good for health because they add a lot of artificial colors and flavors.

 

Beet Red Velvet Cake
Beet Red Velvet Cake

 

SUBSTITUTIONS YOU CAN USE IN THIS RECIPE:

  • You can use any type of oil: coconut oil, olive oil or vegetable oil
  • If you want to use Butter Milk or yogurt instead of white vinegar.
  • Substitution of sweetener/sugar: maple syrup, agave syrup, brown rice syrup, honey, brown sugar, white sugar instead of coconut sugar.
  • Use plain flour, whole wheat flour or Spelt flour, any gluten-free flour as per your preference.

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If you like this recipe, you may be interested in these other tasty muffins and bread recipes:-

Blueberry Muffins

Oats & Raisins Loaf Cake

Banana Chocolate Bread

Orange Cake With Chocolate Glaze

Vegan Fudge Brownies

 

AuthorPalak SakiCategory, , , DifficultyIntermediate

Beet Red Velvet Cake

Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients :-

 2 Medium Size Beetroot
  cup Olive Oil
 1 cup Unsweetened Almond Milk
 2 tsp Vanilla Extract
 ½ cup Coconut Sugar
 1 tsp White Vinegar
 Pinch of Salt
 ¼ cup Cocoa Powder
 1 ½ cups Whole Wheat Flour
 ¾ cup Oats Flour
 1 tsp Baking Powder
 ½ tsp Baking Soda
 ½ cup Water

Directions :-

1

Take 2 medium size beetroots (wash, peel & chopped) and boil for about 10 minutes and add it to the mixer jar and grind it with 1/2 cup of water and set it aside.

2

Pre-heat the oven to 350 Degrees F / 180 Degrees C.

3

In a medium bowl add all dry ingredients (both flours, baking powder, baking soda, salt, cocoa powder and set that aside.

4

In another bowl, add milk and vinegar and stir well and set this aside for 5 minutes.

5

Meanwhile, in other mixing bowl add beetroot puree, oil, vanilla extract, coconut sugar and give a good stir.

6

Add milk vinegar mixture and stir well.

7

Now add the dry ingredients to wet ingredients and mix well with a spatula gently. Do not beat it. Fold all of them gently till they are nicely combined.

8

Divide the batter evenly between the 12 muffin cups. Bake the cupcakes for 18-20 minutes depending on your oven, or until insert a toothpick into a cupcakes it should come out clean. Place the cupcakes on a cooling rack to cool.

9

Add frosting on top as per your taste. Enjoy!!

Beet Red Velvet Cake

Did you make this recipe ?

Tag @palaksaki on Instagram and hashtag it #palaksaki

 

Ingredients

 2 Medium Size Beetroot
  cup Olive Oil
 1 cup Unsweetened Almond Milk
 2 tsp Vanilla Extract
 ½ cup Coconut Sugar
 1 tsp White Vinegar
 Pinch of Salt
 ¼ cup Cocoa Powder
 1 ½ cups Whole Wheat Flour
 ¾ cup Oats Flour
 1 tsp Baking Powder
 ½ tsp Baking Soda
 ½ cup Water

Directions

1

Take 2 medium size beetroots (wash, peel & chopped) and boil for about 10 minutes and add it to the mixer jar and grind it with 1/2 cup of water and set it aside.

2

Pre-heat the oven to 350 Degrees F / 180 Degrees C.

3

In a medium bowl add all dry ingredients (both flours, baking powder, baking soda, salt, cocoa powder and set that aside.

4

In another bowl, add milk and vinegar and stir well and set this aside for 5 minutes.

5

Meanwhile, in other mixing bowl add beetroot puree, oil, vanilla extract, coconut sugar and give a good stir.

6

Add milk vinegar mixture and stir well.

7

Now add the dry ingredients to wet ingredients and mix well with a spatula gently. Do not beat it. Fold all of them gently till they are nicely combined.

8

Divide the batter evenly between the 12 muffin cups. Bake the cupcakes for 18-20 minutes depending on your oven, or until insert a toothpick into a cupcakes it should come out clean. Place the cupcakes on a cooling rack to cool.

9

Add frosting on top as per your taste. Enjoy!!

Beet Red Velvet Cake

Beet Red Velvet Cupcakes

Please let me know how these cupcakes turn out for you in the comments! I’m always so eager for your feedback.

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