Healthy Homemade Red Velvet Cupcakes (grain-free)

5 from 4 reviews

Yield: 12 cupcakes 1x


  • Wet ingredients:
  • 1/3 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 package Love Beets Organic Mild Vinegar Beets
  • 1/2 cup coconut oil, melted and cooled
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • Dry ingredients:
  • 2 cups almond flour (have not tested other flours)
  • 2 tablespoons cacao powder
  • 1 teaspoon baking powder
  • 1/3 cup coconut sugar


  1. Preheat oven to 350 degrees and line a muffin tin with liners
  2. In a food processor, blend together the beets so they are completely broken up in an applesauce-like consistency and set aside
  3. Mix together wet ingredients with hand mixer or Kitchen Aid in a large bowl
  4. In a medium bowl, stir together dry ingredients
  5. Add dry ingredients to wet and mix well
  6. Fill each cupcake liner about 3/4 full
  7. Bake for 20-22 minutes and let cool then add your favorite frosting on top
  8. *Will stay good for about 4-5 days and I kept in fridge after a couple days
  • Author: rachel mansfield
  • Category: grain-free, gluten-free, dairy-free
  • Cuisine: cupcakes, dessert