I had never heard of red velvet cake or cupcakes growing up. Think they originate from the south and are often people dye hard favorite cake or cupcakes! The name alone sounds divine, rich and oh so good! Who wouldn’t want one?
It took me a few attempts to find something that would give my cakes a red’ish color and figure out how to make my healthier version close to the original. The beets add a great red tint to the cake and icing. These chocolate cakes are not a family favorite and I can’t help but love that they are a one bowl wonder. Quick to whip up for parties or an afternoon with friends. Today’s batch was whipped up to share with the kids on our street to celebrate “back-to-school” and the end of a fun summer! They were a big success and some even asked if we could make this annual tradition….cupcakes every day on the first week of school! Sounds like a plan to me!
Red Velvet Cupcakes
My take on red-velvet cake! A healthier version of the original which freeze well (minus the icing) so you have some treats on hand for any unexpected emergencies: surprise guests, last minute birthday invitations for kids with allergies/sensitivities, or when you have a good old craving!
1 Ener-G Egg Replacer (see notes)
8 oz cooked beets
1 cup natural cane sugar
1 cup non-dairy milk
⅓ cup coconut oil
¼ cup brown rice syrup
1 tbsp apple cider vinegar
1 tbsp vanilla extract
2 cups all-purpose gluten-free flour mix
¾ cup unsweetened cocoa powder
1½ tsp baking soda
1 tsp cinnamon
½ tsp fine sea salt
- Preheat the oven to 375F. Lightly oil or line muffin pan with cupcake liners (or 8-inch cake pan for a cake).
- In a small bowl, with a whisk or fork, mix the Ener-G egg powder and water together.
- Place cooked beets high-speed blender or food process and process until smooth. Reserve a teaspoon of beet juice for icing (optional). Add in the “egg”, sugar, milk, oil, brown rice syrup, vinegar and extract. Process until smooth. Measure in the flour, cocoa, baking soda, cinnamon and sea salt and process again until smooth. Careful not to over mix the batter.
- Distribute the batter evenly into prepared muffin pan. Bake in hot oven for 25-30 minutes or until a toothpick inserted into the middle comes out clean (few crumbs are fine). Let cupcakes sit in pan for 10 minutes before removing and placing on cooling rack to cool completely.
- Once completely cool, decorate with coconut cream icing (optional) tinted with the reserved teaspoon of beet juice.
Makes about 15 cupcakes.
NOTES – Ener-G eggs are a great vegan alternative to eggs found at your health food store. See package for instruction. You can also use an organic free-range egg or an alternative vegan egg (“chia egg”or “flax egg”) instead. Eggs will add a splash of protein, help the cakes rise and will make them a little fluffier. To save time cooking beets, look for packages of ready to go steamed beets at your local grocer. To save time cooking beets, look for packages of ready to go steamed beets at your local grocer.
1 can (13.5oz) coconut milk, refrigerated for 24 hours
¼ cup gluten-free icing sugar
1 tsp beet juice (optional -makes icing pink)
Place a can of unopened coconut milk in your refrigerator for at least 24-hours before using. Remove the can from fridge, open without shaking or turning can over. Scoop out the opaque coconut solids at the top of the can and place into a chilled medium size mixing bowl. Set aside the remaining coconut liquids (about half a cup) to use in your morning smoothie or other recipe. Using electric mixer, begin to whip the coconut solids. While beating, slowly add in the powdered sugar and beet juice (or other optional natural food coloring). Beat until coconut milk becomes light and fluffy.