Red Velvet Cakes are all the rage and this one is super healthy, delicious and has vegan options.
¾ cup (398 ml) canned or fresh cooked peeled beets, pureed in food processor
½ cup vegetable oil
¼ cup buttermilk or almond milk
3 tbsp sour cream or applesauce
1 tbsp balsamic vinegar
2 eggs (for vegan – 2 tbsp ground flax seed in 6 tbsp water)
¾ cup flour or rice flour
⅔ cup sugar or cane sugar
½ cup cocoa powder, sifted
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter, room temperature
1 cup cream cheese, room temperature
3 cups icing sugar, sifted
3 tbsp frozen raspberries, thawed and drained
Preheat oven to 350°F.
Beat together beets, oil, buttermilk, sour cream, balsamic vinegar and eggs until well mixed.
Blend dry ingredients together in a separate bowl.
Add dry ingredients to wet and blend until well mixed, about 2-3 minutes.
Grease cupcake tin or line with baking cups.
Spoon batter into cupcake tin.
Bake for 15 – 20 minutes until skewer inserted comes out clean.
Ice when completely cooled.
1 cup frozen raspberries, thawed and drained
½ cup cashew pieces, soaked in 1 cup water for at least 30 minutes and drained
2 tbsp maple syrup
¼ cup coconut oil, melted
Combine raspberries, cashews and maple syrup in food processor until smooth.
Add the melted coconut oil and blend again.
Pour into a shallow bowl and chill for a minimum of 2 hours.
Pipe or spread on cupcakes.
You can also make a lovely cake with this recipe. Pour batter into a 9 inch round cake pan and bake for 30-35 minutes.