Red velvet cupcakes with a  vanilla cream cheese frosting 

I hate wasting food. It makes me so sad when I have to throw stuff away at the end of the week that I make every effort to plan our meals in advance and order all our food online (because going to the supermarket alone with baby H is not the easiest task and going with Mr H in tow always seems to end up with us buying far more than we originally intended).

However each week there are still always items that don’t get used up, or meals that don’t get cooked (sadly more due to a lack of time these days rather than us spontaneously going out) so I do end up with the odd item that needs eating in some way, shape or form.

This week it was beetroots. Mr H had bought a bunch of fruit and veg in our last food order (which I let him do unattended, rookie error) because his current fave gadget is our juicer which is great for me as it means fresh juices most mornings, but he’d gone a bit overboard on the beetroot.

In a moment of cupcake clarity it came to me – why not try my hand at healthy red velvet? I looked it up online and some red velvet cakes are actually coloured with beetroot (although most use food colouring, hello E numbers) and I love the earthy, rich texture of beetroot, so I figured that adding it to a cake could only be a good idea. It also helps keep the cakes lovely and moist – as red velvet should be – and gives them a delicious light spongey texture.

Now red velvet needs to be smothered with cream cheese frosting (I think it’s the law in some countries), so I’ve whipped up a raw vegan version that I promise will not disappoint. These cakes are just divine – something tells me we might be upping the beetroot orders in our future online orders…


  • 1 cup cacao powder
  • 1/2 cup ground almonds
  • 1/2 cup cashew butter
  • 1/2 cup coconut oil
  • 1 cup medjool dates
  • 1/2 cup maple syrup
  • 1 medium beetroot, peeled and chopped into quarters
  • 2 flax eggs (2 tbsp flax seeds soaked in 6 tbsp water and left for 10 minutes to thicken)
  • 1/2 cup almond milk

For the vanilla cream cheese frosting

  • 1 cup cashews, soaked in water for at least 4 hours
  • 1 cup coconut cream
  • 1-2 tablespoon lemon juice
  • 1/2 cup coconut oil
  • 4 tbsp maple syrup
  • 1 tbsp nutritional yeast
  • 1 tsp vanilla extract

First preheat your oven to 180 degrees. To make the cupcakes, add all the ingredients into a food processor and blend for about five minutes, stopping every couple of minutes to give the mixture a good stir, until you have a smooth chocolatey batter. Spoon this into cupcake cakes and bake in the oven for 30 minutes. Remove from the oven and place on a cooling rack for at least half an hour to cook while you make the frosting.

For the frosting, place all the ingredients in a food processor and blend for around ten minutes, stopping every couple of minutes to scrape down any mixture that’s climbed up the sides. The result should be super smooth and creamy, not to mention delicious! Place in the fridge for 20 minutes so that it can set (otherwise it will be too liquid to pipe onto anything) then spoon into a piping bag and frost away!

Love, Mrs H xx

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