These are some good cakes. I mean, really good. With beets in the cake and avocado in the frosting, how could they not be!? If you want an idulgence, these are for you.
No, you can’t taste the avocado in the frosting. No, the cakes don’t taste like the earth (beets are pretty earthy tasting, don’t you find?). Yes, they are Paleo. Yes, they are delicious. Yes, they’re pretty easy to whip up. Yes, they are indulgent and not an everyday thing. We just needed to clear that up 😄
Now, about these cakes. It all started with me asking the awesome peeps on the Living Spot Facebook page for help in deciding whether I should make some cake or bread. What I’ve learnt is that people feel very strongly about bread 😄 But cake won. So here we are.
I love chocolate and I had some beetroot that needed to be used, so red velvets were the natural choice. This recipe calls for the raw beets to be finely grated but you can take some extra time if you want and make beet purée instead. It works just as well and the texture is a lot smoother.
For the choc-avo frosting, make sure the avocado is overripe. Not brown, but very very soft. It’s the easiest way to give you a super creamy (and not lumpy!) texture. And this is frosting – so add honey and extra choc if you think it still tastes too avocado-ey! Don’t forget that pinch of salt either – it really makes a difference 😉
Recipe for Paleo Red Velvet Beets & Avo Cupcakes
Yield: 10 cupcakes
Prep time: 10 minutes
Cooking time: 15-20 minutes
What you need
1/2 cup coconut flour
1/2 tapioca flour
1/3 cup raw cacao
2 tsp baking powder
1/4 cup raw honey
1/4 cup double thick yoghurt/buttermilk/coconut cream
1/4 cup almond nut butter
1/2 cup finely grated beetroot
1/2 tsp cinnamon
Pinch vanilla powder
Pinch of salt
2-3 tbsp almond milk (or coconut)
1 very ripe avocado
2 tbsp raw cacao powder
1 tsp raw honey
1-2 tbsp almond milk
Pinch of vanilla powder
Pinch of salt
*fresh fruit to decorate
What you need to do
1. Preheat oven to 180°C. Line a muffin tray with paper cases.
2. Add all the dry cake ingredients to a mixing bowl and give it a good mix.
3. Whisk the eggs, yoghurt (or buttermilk/coconut cream), finely grated beetroot, honey and almond butter together and add to dry ingredients. Mix well. Add 2-3 tbsp of almond/coconut milk and mix.
4. Scoop into cases and bake for 15-20 minutes. Remove from oven once cooked through and allow to cool on a cooling rack.
5. Whilst the cakes are cooling, make the frosting. Mash the overripe avocado until as smooth as possible. Add to a blender with all the other ingredients and blend until well combined and the texture is smooth and creamy. Taste – add more chocolate or honey if needed.
6. Once the cupcakes have cooled, frost, add fresh fruit as toppings, and ENJOY!
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