Traditionally, red velvet cake is composed of the three main flavors buttermilk, butter, and chocolate with a red coloring agent. However, this recipe does not have to include buttermilk, butter, oil, flour, or artificial red food dye!
It can be made vegan, gluten free, soy free, nut free, oil free, and artificial dye free! Red velvet cake fans with food allergies rejoice–I have the perfect recipe for you!
To tell the truth, I had no idea what red velvet cake was before I made these cupcakes. I had heard about the flavor, but did not know what the secret was to the red cake….
I was simply trying to find a way to use the extra roasted beet in my refrigerator.
Because I am not a huge fan of the flavor of beets, I knew that I needed a stronger flavor to hide the beets inside. Enter cacao powder, a.k.a. chocolate, which also increases the vibrancy of the red coloring.
The flavor of chocolate can cover over almost anything, and the combination of beets, sugar, and chocolate perfectly imitates the buttermilk, sugar, and chocolate mixture of the traditional red velvet cake recipe!
Result: a complete experiment turned into one of my most requested recipes!
These cupcakes are creamy, chocolate-y, smooth, rich, vibrantly colored…. a red velvet lover’s dream.
Because this recipe includes a roasted vegetable, the finished cupcakes are best stored in the refrigerator. However, this does not mean that the cupcakes have to be chilled immediately. If you are planning on the cupcakes being eaten the same day that you make them, they will be fine at room temperature, but if any cupcakes are left until morning or you are baking them for the next day, the cupcakes are best stored in the fridge.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- Cupcake Ingredients:
- 1 large oven roasted beet
- 1 cup almond milk,
- 1 cup granulated, raw sugar
- ¾ cup oat flour (gluten free if needed)
- ¼ cup tapioca starch
- ¼ cup potato starch
- ½ cup cacao powder
- 1 tsp aluminum free baking powder
- ¼ tsp salt
- Vanilla Frosting Ingredients:
- 1.5 cups powdered sugar (plus more if needed)
- 1 Tbsp almond milk
- ¼ cup soft vegan butter (I used Earth Balance buttery spread)
- Preheat the oven to 350˚F and prepare a 12 slot muffin pan.
- In a medium-sized bowl, whisk the oat flour, tapioca starch, potato starch, cacao powder, salt, and baking powder together.
- Blend the roasted beet and almond milk on high speed until smooth and a rich, smooth pink color.
- In a large bowl, whisk together the beet mixture with the granulated sugar.
- Then, slowly whisk the flour mixture into the beet and sugar liquid.
- Continue whisking until the batter is completely smooth.
- Divide the batter into the prepared muffin pan using a ¼ cup measuring cup.
- Bake 20-25 minutes until a tooth pick inserted into the center of the cupcakes comes out clean.
- Remove the pan from the oven and cool the entire pan on a cooling rack for 10-15 minutes.
- Then, take the cupcakes out of the pan and cool completely on the cooling rack.
- Once the cupcakes are cooled, they are ready to be iced!
- In a stand mixer using the whisk attachment, add the butter, almond milk, and half of the powdered sugar and mix together, gradually increasing speed.
- Slowly add the remaining powdered sugar (plus more if needed) until the desired thickness is reached.
- Frost the cupcakes and enjoy!
- Cupcakes store best in an airtight container in the refrigerator.
The serving size and nutritional information are general estimates based upon the ingredients amounts.