Healthy Red Velvet Cupcake Recipe
Red velvet cupcakes are a classic favourite, but did you know their signature red colour often comes from artificial food colouring? Try this healthier twist on a traditional treat using beets to add natural colour, fibre and antioxidants!
These delicious red velvet cupcakes are made with wholesome ingredients and are a fun way to incorporate vegetables into your family’s favourite desserts. They’re also gluten-free, dairy-free and egg-free when made with a flax egg, making them a great option for those with certain dietary preferences.
Whether you’re baking for a special occasion or simply craving something chocolatey, these cupcakes are a delicious way to enjoy a sweet treat with a nourishing twist!
Why these cupcakes are a nutritional upgrade
Each ingredient brings something special to this recipe, combining rich chocolate flavour with nutrients from plant-based ingredients.
Beets
Beets are more than just a natural food colouring! They’re packed with antioxidants that help protect your cells, support heart health, and may help lower blood pressure by improving blood flow. Their natural compounds also have anti-inflammatory properties, while their fibre supports healthy digestion and regular bowel movements. Plus, they’re a fun way to sneak extra veggies into your little ones’ treats!
Cacao Powder
Cacao adds rich chocolate flavour while providing antioxidants that help protect your cells from damage. It’s also a source of magnesium, which supports muscle function, energy production and overall health. A delicious way to enjoy chocolate flavour with some added nutritional benefits!
Almond Milk
Almond milk is a great dairy-free alternative that keeps these cupcakes moist and delicious. Choose a fortified variety to get extra calcium and vitamin D, which help support strong bones and teeth. Some varieties also provide vitamin E, an antioxidant that helps protect your cells.
Avocado Oil
Rich in heart-healthy monounsaturated fats, avocado oil helps support healthy cholesterol levels and overall cardiovascular health. It also contains vitamin E, an antioxidant that helps protect your cells from damage. Plus, it keeps these cupcakes deliciously soft and moist!
Maple Syrup
Maple syrup adds natural sweetness and delicious flavour. It also contains small amounts of minerals and antioxidants. Although it’s still an added sugar, it’s a tasty alternative to refined white sugar in this recipe when enjoyed in moderation.
Flax Egg
Flaxseed is rich in fibre, which supports digestion and regular bowel movements. It also provides plant-based omega-3 fats that support heart health, along with beneficial plant compounds called lignans. When mixed with water, it creates a gel that helps bind the cupcakes together without using eggs!
Why you'll love these cupcakes
- Naturally colourful: Beets add colour without artificial red food dye.
- Plant-based ingredients: Made without dairy or eggs, using a flax egg and suitable alternatives.
- Gluten-free: Uses gluten-free all-purpose flour.
- A little extra nourishment: Beets, cacao, and flaxseed contribute fibre and other beneficial nutrients.
- Family-friendly: A delicious way to introduce vegetables into a sweet treat.
Healthy Red Velvet Cupcakes
Ingredients
- 1 cup Red Beets Boiled and Chopped
- 1 cup Almond Milk
- 2 tsp Apple Cider Vinegar Or White Vinegar
- 1 tsp Vanilla Extract
- 1 cup All Purpose Gluten Free Flour
- 3/4 cup Cacao Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2/3 cup Avocado Oil Fruits of choice, cacao nibs
- 3/4 cup Maple Syrup
- 1 Egg Or 1 Flax Egg if egg free
- *optional chocolate chips
Instructions
- Preheat the oven to 350°F and line a cupcake tray with paper liners.
- Add the beets, almond milk, vinegar, and vanilla to a blender. Blend until smooth and pureed. Add the egg, avocado oil and maple syrup. Blend.
- In a medium bowl, combine the gluten-free flour, cacao powder, baking powder, baking soda, and salt. Mix.
- Pour in the beet mixture and whisk.
- Divide the batter evenly among the cupcake liners and bake for approximately 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cupcakes to cool completely before adding your icing of choice.
- Enjoy!
Would you like any additional recipe variations or serving ideas? Leave a comment and let me know.
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