Gluten-free vegan red velvet cupcakes with a natural red hue, a tangy frosting, and a secret chocolate center. Delicious, healthy, and with no oil or sugar!
Will you be my valentine Healthy Vegan Red Velvet Cupcakes? Oh who am I kidding, that’s over a week away you will be long since devoured by then.
Everybody knows there’s beets in the red velvet, it’s not a secret or a trick anymore. What makes this vegan red velvet cupcake recipe different is all the stuff that’s not in the them: oil, sugar, or gluten. So while this might look like a Valentine’s Day dessert recipe, it could easily be Valentine’s Day breakfast. It’s
Chocolate Valentine’s Day, you gotta start early with the sweet stuff!
Strawberries are supposed to be bright red. Red delicious apples are supposed to be bright red. Bell peppers are supposed to be bright red (well the red ones anyways). Pomegranates are supposed to be bright red. Cupcakes are not supposed to be bright red. A deep chocolate-tinted burgundy? Sure! I for one am glad that these vegan red velvet cupcakes didn’t come out of the oven the color of Elmo.
The batch in the video were a little too not-red even for me though, so I made a new batch, tweaked the recipe, and got a much brighter color. A little more beet, a little less cacao. I suggest an entire small beet or half of a larger one. I know that sounds vague, but a little less or a little more isn’t going to matter.
Many beet red velvet recipes used cooked beets, but I opted for raw beet blended in because 1) it’s easier and 2) raw beet has a less pronounced beet flavor. We want them to taste like decadent cupcakes, not salad after all. And with the raw beet and the cacao, vanilla, and sweet dates, the beet is undetectable.
One bite in and you won’t care if the cupcake is red or blue or black or periwinkle. Color doesn’t matter once someone mentions CHOCOLATE FILLING! Yep they’re filled. Yep that means two creamy components in one bite. Nope, I won’t tell anyone if you don’t share.
The frosting. For the frosting on these vegan red velvet cupcakes I used coconut yogurt because it’s easy, healthy, and has that slight tang reminiscent of cream cheese frosting. If you want it sweeter, then you could whisk in some powdered sugar and a little bit of non-dairy milk. If you want it lighter, then you could use coconut whipped cream. If you want it more chocolatey, then you can just use the filling on top too.
And they were supposed to have strawberry hearts on top of them but I forgot. So the hearts ended up here and the cupcakes ended up devoured. But not before I made a video…
>>> Click Below To Pin <<<Print
- 1 cup [pitted Medjool dates (about 12)
- 1 cup water
- 1 small beet (about 1.5 inch diameter, peeled)
- 1 tbsp baking powder
- 2 tsps cacao powder
- 1/2 tsp vanilla extract
- 1 cup oat flour
- 8 pitted Medjool dates
- 1/2 cup non-dairy milk or water
- 2 tbsps cacao powder
- 6 oz . coconut yogurt (I used So Delicious Plain Greek Cultured Coconutmilk)
- Cupcakes: Blend the water, dates, vanilla, and beet on high till there are no chunks.
- Add the remaining ingredients. Blend till combined.
- Spoon into a cupcake pan that is lightly oiled or use paper liners.
- Bake for 22-24 minutes at 350F.
- Cool completely.
- Chocolate Filling: Blend all the ingredients till smooth. Remove the center of the cupcakes with a cupcake corer or a small cooke cutter. Spoon in the filling.
- Frosting: If the yogurt is lumpy, whisk first, then pipe or spread onto cooled and filled cupcakes. Serve immediately.