Red Velvet Beets & Avo Chocolicious Cupcakes [Paleo, Gluten free, Grain free, Dairy free]

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 πŸ˜„

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 πŸ˜„ 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 purΓ©e 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 πŸ˜‰ 

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 

2 eggs

1/2 tsp cinnamon 

Pinch vanilla powder 

Pinch of salt 

2-3 tbsp almond milk (or coconut) 

Frosting 

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 180Β°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! 


As you can see, this is pure indulgence! The texture and taste  is just sublime – moist, rich, decadent … mmmmmmm! Just look at the crumb – pretty darn perfect if you ask me πŸ˜‰


Think I might need to make another batch of these … uh-oh!! So proceed with caution because they sure are moreish! I do hope you enjoy them βœŒοΈπŸ’•

Don’t forget to follow my blog and stay up to date by signing up via email, like the Living Spot Facebook page, on Twitter @LivingSpotBlog, or Instagram @Living_Spot_Blog. 

Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 

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