Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Using fruit or veg puree is an old trick to make egg-free and low fat bakes. Red Velvet is a great example! Enjoy!


12 servings

  1. 2 tbsp ground flax seeds

  2. 6 tbsp hot water

  3. 140 grams (1 cup) plain / gluten-free flour blend

  4. 60 grams (half a cup) cocoa powder

  5. 1/4 tsp xanthan gum – only if using gf flour

  6. 1 tsp baking powder

  7. 1/2 tsp baking soda / bicarb

  8. 3/4 cup beetroot puree (around 4 cooked beetroot)

  9. 200 grams granulated sugar

  10. 120 ml olive oil

  11. 60 ml full fat coconut milk

  12. 1 tsp apple cider vinegar

  13. 1 tsp vanilla extract


  1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases

  2. In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully

  3. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda

  4. In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry. Mix on a medium speed for a minute or 2 until well combined

  5. Gradually add the wet mix to the dry mix and stir until smooth. If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point

  6. Divide the cake batter evenly between the cupcake cases and bake for 18 – 20 minutes or until a toothpick inserted in the middle of a cake comes away clean

  7. Let cool on a wire rack then frost with your favourite frosting!

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