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vegan, gluten-free, fruit-sweetened, cupcakes & muffins, sweet · February 5, 2016

Healthy Vegan Red Velvet Cupcakes

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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!

Healthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar Free

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.

Healthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar FreeHealthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar Free

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!

Healthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar FreeHealthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar Free

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.

Healthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar FreeHealthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar Free

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…

Healthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar Free

>>> Click Below To Pin <<<

Healthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar Free

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Healthy Vegan Red Velvet Cupcakes

★★★★★ 4.4 from 8 reviews
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 cupcakes 1x
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Ingredients

Scale

Cupcakes

  • 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

Chocolate Filling

  • 8 pitted Medjool dates
  • 1/2 cup non-dairy milk or water
  • 2 tbsps cacao powder

Frosting

  • 6 oz . coconut yogurt (I used So Delicious Plain Greek Cultured Coconutmilk)

Instructions

  1. Cupcakes: Blend the water, dates, vanilla, and beet on high till there are no chunks.
  2. Add the remaining ingredients. Blend till combined.
  3. Spoon into a cupcake pan that is lightly oiled or use paper liners.
  4. Bake for 22-24 minutes at 350F.
  5. Cool completely.
  6. 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.
  7. Frosting: If the yogurt is lumpy, whisk first, then pipe or spread onto cooled and filled cupcakes. Serve immediately.

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Healthy Vegan Red Velvet Cupcakes | Gluten, Oil, & Sugar Free

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In: vegan, gluten-free, fruit-sweetened, cupcakes & muffins, sweet · Tagged: cake, chocolate, frosting, holiday, medjool dates, beets, valentine's day

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Comments

  1. Rebecca @ Strength and Sunshine says

    February 5, 2016 at 5:46 pm

    “deep chocolate-tinted burgundy”. I like that 😉 Great color description, hahahaha! I think red “beet” velvet is fantastic! My mom doesn’t like red velvet…she thinks it’s weird ….but I think SHEs weird so 😛
    But these are some lovely decadent cupcakes All sweet and perfect for making (forcing with cupcakes) anyone to be your valentine 😉 xoxoxo <33333

    Reply
    • [email protected] says

      February 5, 2016 at 8:42 pm

      I think that one should be added to the color wheel 😉 Beet velvet, I like that. Although then it makes me question the ‘velvet’ part?? I mean who wants to eat velvet? Mouthful of fuzz, no thanks. These classic names are weird when you start to think about them haha! Oh well, I’ll just eat my cupcakes and quit asking questions! Thanks girl <3 <3 <3

      Reply
  2. Harriet Emily says

    February 5, 2016 at 6:57 pm

    These red velvet cupcakes are gorgeous Natalie! I love that you made the red colour using beetroot – such a brilliant and healthy idea! It’s so fun to sneak vegetables into cakes!! The chocolate filling sounds sooo heavenly, especially with the creamy coconut topping. Mmmmmm! So delicious and perfect for valentines day! <3

    ★★★★★

    Reply
    • [email protected] says

      February 5, 2016 at 8:39 pm

      Thank you Harriet! I love sneaking in veggies too, especially the sweeter ones. Hence my deep love of carrot cake <3 Any time I can get in some veggies with chocolate all in one bite I'm a happy camper 🙂

      Reply
  3. Jenn says

    February 5, 2016 at 7:44 pm

    Swoon! These look fantabulous! Love that you used the beet raw…who has time to roast it when there are cupcakes to be eaten?! DE-licious!

    Reply
    • [email protected] says

      February 5, 2016 at 8:35 pm

      Thanks Jenn! The time saving lazy side of me is the main reason I didn’t cook the beet. If it works in nicecream then it will work in here. Plus I’m already blending 🙂

      Reply
  4. The Vegan 8 says

    February 6, 2016 at 1:56 am

    Oh these are so perfect for Valentine’s Day! I love the red color! I’m not a beet fan, but I love, love the color (my favorite!) so I love to use the dried beet root powder for icing! These are just so pretty and I would definitely add some sugar to the frosting, haha, I’m one of those people who like my frosting pretty sweet on cupcakes. I know, not healthy, but man, so yummy!

    Reply
    • [email protected] says

      February 6, 2016 at 4:29 am

      Our tastes are so different if fruits/veggies it’s almost comical, because I love beets hahaha! At least we agree on potatoes. I thought about using the beet powder because it’s easier and might be brighter, but I knew people would not want to have to buy that so I just went with actual beet. Coconut yogurt has some natural sweetness, so it was pretty tasty but I never say no to more sugar! I was raised on buttercream with buckets of powdered sugar, so I know what you mean 😀 Thanks Brandi!

      Reply
      • The Vegan 8 says

        February 6, 2016 at 9:54 am

        Haha, I know, I’m very strange. I’m not a fan of fruit, but I do love nearly every veggie out there, all the green ones! We have that in common and potatoes and carbs in common…oh, and chocolate! 🙂

        Reply
        • [email protected] says

          February 6, 2016 at 3:23 pm

          I’m strange too, I take the fruit love a little further than most haha! But anyone who isn’t a fan of chocolate and carbs is the real strange one 😀

          Reply
  5. Jess | Urban Alchemy says

    February 6, 2016 at 12:24 pm

    My weekend just got so much better. Pinned, shared and making these today! Thanks for posting. They look delicious!

    Reply
    • [email protected] says

      February 6, 2016 at 3:23 pm

      Oh wow you waste no time with cupcakes! Thanks Jess, I hope they turn out great!

      Reply
  6. Leah M @ love me, feed me says

    February 6, 2016 at 2:16 pm

    Still so in love with these!! So cute!

    Reply
    • [email protected] says

      February 6, 2016 at 3:21 pm

      Hehe thanks dear!

      Reply
  7. Sharon @ Savormania says

    February 6, 2016 at 4:40 pm

    What a great idea to use beets to get the beautiful red color! Love this!

    Reply
    • [email protected] says

      February 7, 2016 at 4:08 am

      Thanks Sharon! That part is not my idea, it’s been done, but it works so amazingly well!

      Reply
  8. Bethany @ Athletic Avocado says

    February 6, 2016 at 10:09 pm

    I am a HUGE fan of red velvet! I love using beets instead of artificial dye for the coloring as well! I totally could polish off all of these cupcakes in one sitting NBD

    Reply
    • [email protected] says

      February 7, 2016 at 4:11 am

      Since you said you were a red velvet fan I had to go search ‘red velvet’ on your site and I just found something spectacular 😮 Red velvet COOKIE BUTTER!?! Omg I need that in my life! I need that in the middle of these cupcakes! How amazing would that be. The things you turn into spreadable butters is amazing <3

      Reply
  9. Peanut Butter & Ellie says

    February 7, 2016 at 1:09 am

    I loved this post a lot, especially because there were some great one liners. You are funny!!
    I agree that I definitely want cupcakes that I eat to look natural (and Elmo color is definitely not ahah) and NOT to taste like salad. I mean, I’d be cool with salad cupcakes with salad ingredients in them (like spinach), but they’d have to TASTE like chocolate. There’s a recipe idea for you. 🙂
    Believe it or not, I’ve never made red velvet cupcakes OR baked goods with beets in them! I’m excited to try these out, especially since they’re sugar free (cupcakes for breakfast!!!) and not made with crazy-obscure ingredients! I have golden beets on hand…. I wonder how those would taste/ look in these? No more red velvet obviously, so I think I’ll go get some regular beets so I can cross off “red velvet cupcakes” from my to-bake list.

    ★★★★★

    Reply
    • [email protected] says

      February 7, 2016 at 4:17 am

      Haha thanks girl! I’m really not funny in real life at all, but sometimes a good line comes to me 😀 And I love Elmo, but not for eating (side note: he was always my favorite sesame street character) Spinach chocolate cupcakes, yes I love that idea! How many veggies can we stuff into a cupcake and still make it taste like chocolate? lol There’s a challenge! You’ve never made red velvet!? With all the cupcaking you do, I’m surprised. And now you’ve given me another idea–golden beet cupcakes! Maybe add some turmeric to golden it up…or it might just end up an ugly brown hahah! You have so many good ideas 🙂 Can’t wait to hear how they go!

      Reply
  10. Mandy says

    February 7, 2016 at 7:04 am

    This post made me laugh so much! Hahaha! Especially when you mentioned Elmo…our first batch of red velvet donuts came out looking quite a bit like that color, but thank goodness as they cooled, they got darker! These cupcakes look incredibly delicious – and how simple (yet beautiful) to use coconut yogurt for the frosting! We’ve been going through beets more than ever lately so I’m sure we’ll be trying these at some point! Love that you added a chocolate-y center…and I need to find one of those cool gadgets – it would definitely make life a little easier 😉

    Reply
    • [email protected] says

      February 7, 2016 at 6:02 pm

      I was searching red velvet recipes before making this and there are definitely some Elmo-esque ones out there! Actually I think my cupcakes and your donuts match quite well 🙂 Plus they both have a whole in the middle…sort of haha! But your pink frosting is amazing! I should’ve put some of that inside, it would’ve been a pop of pink surprise! I’ve been traveling so MIA on IG, but I just popped over there and saw lots of beautiful pink on your page. I’m addicted to that bright pink too, beets are so fun! Looking forward to your donuts 🙂

      Reply
  11. Anjali @ Vegetarian Gastronomy says

    February 8, 2016 at 5:44 am

    These look delicious Natalie! Love cupcakes…it’s been awhile since I’ve made red velvet ones. BTW…I still do not receive email updates from your site! can you add [email protected]? Thanks!!

    Reply
    • [email protected] says

      February 8, 2016 at 4:55 pm

      I just tried to add you and it said you were already subscribed…weird. Have you checked to see if it was going to your spam folder? I can try unsubscribing you and then you can resubscribe, but I’m not sure that will help or not. Ugh, mailchimp what are you doing??

      Reply
  12. lucie says

    February 8, 2016 at 6:45 pm

    Woah natalie! I used to love red velvet cake but have never come across a vegan recipe for it – thank you for this! These cupcakes look incredible. Also, loving your blog!

    Reply
    • [email protected] says

      February 8, 2016 at 7:55 pm

      Thank you Lucie! I am so happy you left this comment because I just clicked over to your blog and I can’t get over how amazing it is <3 I just followed you everywhere and pinned everything in sight! You are super talented, so glad to have found you!

      Reply
  13. Cailee says

    February 8, 2016 at 11:01 pm

    They’re chocolate filled?! As if they weren’t perfect enough already! These look amazing! So cute and delicious! Thanks for sharing!

    Reply
    • [email protected] says

      February 9, 2016 at 3:27 am

      Haha you are so sweet Cailee! I really just wanted an excuse to use that cupcake corer hahaha 😀

      Reply
  14. Raia says

    February 10, 2016 at 3:08 pm

    Those sound delicious! And I’m not even a cupcake fan… 😉

    Reply
    • [email protected] says

      February 10, 2016 at 11:24 pm

      Perhaps you are joining the cupcake dark side with me 😀 haha!

      Reply
      • Raia says

        February 13, 2016 at 4:07 pm

        Haha. Perhaps. 😉 I’d love for you to stop by my gluten-free linky party and share these, Natalie. The party is live until Monday. 🙂

        http://raiasrecipes.com/2016/02/mini-gluten-free-valentines-day-shortbread-cookies.html

        Reply
        • [email protected] says

          February 13, 2016 at 4:34 pm

          Just added them, thanks for the invite Raia!

          Reply
          • Raia says

            February 17, 2016 at 9:55 pm

            Thank you so much for sharing them with us!

  15. Heather McClees says

    February 10, 2016 at 7:46 pm

    I saw the video for this and think it’s so cute! I’m addicted to beets at the moment anyway!:) Perfect way to put them to good use!:)

    ★★★★★

    Reply
    • [email protected] says

      February 10, 2016 at 11:27 pm

      Thanks for watching the video Heather! I’m really into them too, I’ve been having so many pink smoothies lately 🙂

      Reply
      • Heather McClees says

        February 11, 2016 at 7:07 am

        I watch them all, sure thing! You’re good at YouTube! 🙂 Oh, I love beets in smoothies too. I especially like them with cacao and goji berries!:) YUM! <3

        Reply
  16. Melissa @ vegan does it says

    February 10, 2016 at 10:43 pm

    You had me at red velvet, then you filled them with chocolate ? These look perfect! The bright red Elmo color so typical of red velvet frightens me, but these are just the right hue. And it’s perfect timing because I’m on a major beet kick at the moment!

    Reply
    • [email protected] says

      February 10, 2016 at 11:28 pm

      We were really thinking alike for Valentines Day with the beet and chocolate treats! I’m on a beet kick too, and I rarely buy them until now. Pink foods are fun though, I need to buy another bunch and try your donuts!

      Reply
  17. audrey @ unconventional baker says

    February 13, 2016 at 12:56 am

    Aw, now I want a periwinkle cupcake 😀

    These are so cute and I love both the chocolate inside and the genius yogurt top. I actually made something red velvet today too — though not a cupcake. Tasty, but don’t think it’ll make it to the blog — not feeling up for tweaking. I think I’ll just make a batch of these instead and call it a day <3

    Reply
    • [email protected] says

      February 13, 2016 at 3:02 am

      Aww I’m gonna miss your red velvet now 🙁 Perfect or not, I’m sure it is still delicious. But perhaps you should devote your time to inventing periwinkle velvet 😉

      Reply
      • audrey @ unconventional baker says

        February 13, 2016 at 3:05 am

        Haha, I won’t lie, my mind’s been having all kinds of odd thoughts about periwinkle cupcakes since I left your page earlier 😉

        Reply
  18. Bianca @ ElephantasticVegan says

    February 13, 2016 at 11:25 am

    These Red Velvet Cupcakes look perfect! I’m still amazed after all that time, that you can make anything gluten-free and fruit-sweetened! I think I’ve never said that.. but I love the whole concept of your blog <3

    Reply
    • [email protected] says

      February 13, 2016 at 4:25 pm

      Aww thanks girl! The fact that these cupcakes work still kind of amazes me too tbh. But once I have one cupcake recipe that works it’s easy to alter and expand 😉

      Reply
  19. Casey of Two CIty Vegans says

    February 23, 2016 at 5:36 pm

    These look so yummy. Love that dip rich color and the icing looks perfect. Beets are such an awesome food. I love to make beet loaf and beet juice is the bomb. I really should incorporate them into my baking soon. 🙂

    Reply
    • [email protected] says

      February 24, 2016 at 12:01 am

      Thanks you Casey! Beets are amazing, I’ve been throwing them in lots of smoothies lately just to drink that vibrancy <3 Beet juice is awesome, I love beet and berry juice its one of my favorites. And beet loaf? Are you talking sweet or savory? Now I'm intrigued…

      Reply
  20. Amena says

    December 31, 2016 at 4:30 am

    These look delicious! Would all purpose white flour or whole wheat flour work just as well?

    Reply
    • Natalie says

      December 31, 2016 at 4:31 am

      Absolutely, either will work perfectly! 🙂

      Reply
      • Amena says

        December 31, 2016 at 8:24 pm

        Excellent! Can’t wait!

        Reply
  21. Chana says

    August 29, 2017 at 10:12 am

    Hi. Can I use stevia instead of dates ?
    If yes … do I have to add more of any of the ingredients to compensate the volume ?

    ★★★★★

    Reply
    • Natalie says

      August 29, 2017 at 10:51 am

      I would not recommend stevia here unfortunately. The dates make up a large bulk of the batter and are what keep the cupcakes really moist while still being low-fat, without them they will turn out very dry and crumbly. Sorry!

      Reply
      • Chana says

        August 30, 2017 at 5:21 pm

        Oh ok. Thanks 😊 I just made them using California dates and came out really good

        ★★★★★

        Reply
        • Natalie says

          August 30, 2017 at 5:56 pm

          Yay! I am so happy to hear it. Thanks for the feedback Chana and I hope you enjoy the rest of the batch 🙂

          Reply
  22. Melissa says

    October 22, 2017 at 9:38 pm

    Any idea if quinoa or coconut flour would work? Lots of allergies over here :/

    Reply
    • Natalie says

      October 22, 2017 at 9:58 pm

      Haven’t tested either personally but I have had multiple readers say they made them with quinoa flour successfully. Coconut flour will definitely not work, so I’d try quinoa for sure! Good luck 🙂

      Reply
  23. Molly says

    February 3, 2018 at 10:55 pm

    Hi, this looks great!
    I have a lot of spelt flour, so do you think I could sub that for the oat flour? Thanks in advance.

    Reply
    • Natalie says

      February 3, 2018 at 10:56 pm

      Hi Molly! Yep, spelt flour will be fine 🙂 Hope you enjoy!

      Reply
  24. Ruth Anne Hénault says

    June 7, 2018 at 11:38 am

    Found your recipe when someone asked for cupcake Recipe- I didnt have any beets or desperate need for a red cake, but tried a crunchy carrot for the veg content. Used apple juice in place of water for the liquid. Tasty, chewy more like a muffin but still very good experiment! I see other nice cupcake recipes, hope my friend finds them too!

    Reply
    • Natalie says

      June 7, 2018 at 5:21 pm

      I am so happy you improvised and made it work, Ruth! Yes, with the dates as a base these are more like a muffin. I have some lighter more cake-like cupcakes I posted recently that aren’t date sweetened if you want to try those too. Thanks for the feedback and enjoy the rest😊😊

      Reply
  25. Nicole says

    August 7, 2018 at 6:54 am

    I’m not sure what I did wrong but these didn’t turn out right they had a heavy sponge texture had a dirt aftertaste and beetroot flavour, also wasn’t very sweet. I didn’t put in the gooey center but had it served on top. I also used plain flour instead of oat.

    Not sure what went wrong but with so many positive reviews I doubt it’s the recipe.

    ★★★

    Reply
    • Natalie says

      August 7, 2018 at 6:17 pm

      Oh no, that doesn’t sound right! Hmm so you followed the recipe exactly besides the flour swap? Perhaps they needed to bake longer and/or could your baking powder be old? That can affect the rise if it’s been open and sitting around for a while. Maybe try using less beet next time to avoid the flavor, or even beet powder instead (more potent color with less of it needed). Its hard for me to say for sure what the issue is without having been there, but sorry they didn’t turn out well🙈

      Reply
    • Nicole says

      August 7, 2018 at 6:46 pm

      I did follow it exactly but I do know our powder is old, I’m pretty new to baking so I probably forgot something, also first time baking with beetroot so I could just be sensitive to the flavour.

      No that’s okay, Thanks for replying 🙂

      ★★★

      Reply
  26. Smita dedhia says

    October 10, 2018 at 12:16 pm

    I am Smita from India.I put 1tsp baking powder. I thought 1Tbs woukd be by mistake.The Muffings are little hard.Is it 1Tbs only?
    Unstead of Coconut frosting any other vegan icing option?

    Reply
    • Natalie says

      October 10, 2018 at 3:37 pm

      Nope not a mistake, it’s supposed to be one tablespoon! And lots of other frosting/topping options here: https://www.feastingonfruit.com/category/frostings-sauces-spreads/

      Reply
  27. Tanya Stiller says

    December 11, 2019 at 7:19 pm

    I’d really like to make a whole cake, or even double the recipe and make 2 cakes to make a layer cake for a friends daughters first birthday. Do you think the recipe will work for a whole cake, rather than cupcakes?
    Thanks!!!

    Reply
    • Natalie says

      December 12, 2019 at 9:46 am

      I have baked this batter in a 9″ round cake pan before and it does work although not AS fluffy as a traditional cake due to the dates and more unconventional ingredients. If you want to do two layers I recommend baking them in separate pans and then stacking as opposed to baking as one and slicing. And for a cake you will need to probably bake for about 35 minutes. Good luck!

      Reply
  28. Danielle says

    September 27, 2020 at 2:26 pm

    I made this today – they tasted AMAZING although I’m quite disappointed they didn’t turn out as red as your cupcakes. But I still enjoyed the taste, the coconut yogurt lends such a complimentary taste to the chocolate-filled cupcake. The cupcake itself actually isn’t sweet and is pretty dense, but the chocolate filling makes up for it!

    ★★★★

    Reply
    • Natalie says

      September 27, 2020 at 5:40 pm

      I am so happy you enjoyed them Danielle! You could try adding some beet powder to boost the color more, but without food coloring they won’t be as bright as a conventional red velvet. Appreciate your feedback!

      Reply
  29. Judith says

    January 11, 2021 at 3:21 pm

    Hi Natalie, I just tried your recipe and they turned out so delicious. So happy that there are recipes out there that are healthy and tasty at the same time. The best thing is that my 4yr old girls enjoyed it and their looking forward for more. Thank you so much keep up the good work.

    Reply
    • Natalie says

      January 11, 2021 at 4:21 pm

      YAY!! I am so happy you guys enjoyed these, appreciate your lovely feedback and support Judith❤️

      Reply
  30. Rhonda says

    April 4, 2022 at 4:23 pm

    If I don’t want the bother of coring them to add the chocolate mixture, may I just mix it into the recipe before baking? I don’t care about the resulting color! Thanks! PS–I don’t see the option to notify me of a reply–is it automatic or do I need to keep checking back to see if you’ve posted a reply?

    Reply
    • Natalie says

      April 4, 2022 at 4:34 pm

      You definitely don’t have to do the filling! But adding the chocolate mixture to the batter might mess up the way they bake so I’d recommend just omitting it or adding a handful of chocolate chips if you want more chocolate flavor. Hope that helps!

      Reply
      • Rhonda says

        April 4, 2022 at 7:05 pm

        Thanks so much for your VERY quick reply! I’m tempted to try both ways as an experiment. If I do, I’ll let you know how it turns out!

        Reply
        • Natalie says

          April 5, 2022 at 10:13 am

          Keep me updated, happy baking!

          Reply

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-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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