I am allergic to food dye so I have to get creative with certain recipes like red velvet cake. I also have a friend who is allergic to dairy so I kind of mixed and matched red velvet recipes I have used in the past to get a dye and dairy free cake that is healthy and delicious. This cake uses beets to achieve that red velvet cake color and uses applesauce and coconut oil in place of the dairy. Be careful not to over cook these as they already have a tendency to be dry and even another minute or two in the oven could make these have a bread-like dryness instead of a moist cupcake texture.
- 1 cup beet puree
- 1 cup unsweetened applesauce
- ¼ cup coconut oil, melted
- 4 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all purpose flour
- 5 tbsp corn starch
- 1 1/4 cups raw granulated sugar
- 3/4 cup unsweetened cocoa powder (not Dutch processed)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Preheat oven to 350°F and line a muffin tray with 12 baking cups( or grease the muffin pan if you don’t have baking cups).
- Mix the beet puree, applesauce, coconut oil, and eggs in a large bowl.
- Stir in the vanilla and almond extracts.
- Add in all the dry ingredients (flour, cornstarch, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt) and then mix everything together.
- Fill each cup in the muffin pan 3/4 of the way full.
- Cook the cupcakes at 350°F for 18-22 mins or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to completely cool before frosting them. If you want to add frosting some good choices are cream cheese frosting(recipe from Martha Stewart here), paleo(ish) vanilla buttercream frosting(recipe here) or dairy-free coconut cream whipped frosting (recipe here).
Servings: 21 Serving Size: 1 cupcake(without frosting)
estimated by http://www.caloriecount.com/