Description
Moist red velvet chocolate cupcakes made with almond flour, cocoa, and naturally sweet beets, topped with a light coconut-cherry glaze. These rich cupcakes are gluten-free and finished with a fluffy coconut cream and fresh cherry.
Ingredients
- ¼ cup beets (peeled and finely grated)
- 1¼ cup blanched almond flour
- ½ teaspoon baking soda
- 2 tablespoons raw cacao powder
- ¼ cup coconut oil (melted)
- 7 tablespoons full fat coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2 tablespoons raw honey (add more if sweeter desired)
- 1 egg
- ¼ cup semisweet mini chocolate chips
- 1 can (400 ml) full fat coconut milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 6 fresh cherries (pitted)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with baking cups.
- In a bowl, mix together the blanched almond flour, baking soda, and raw cacao powder.
- In another bowl, whisk together the melted coconut oil, coconut milk, vanilla extract, apple cider vinegar, honey, egg, and finely grated beets.
- Gently combine the wet and dry ingredients using a rubber spatula until evenly mixed.
- Fold the mini chocolate chips into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup nearly to the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place it on a wire rack to cool completely.
- For the glaze, refrigerate the can of coconut milk overnight so the cream separates.
- Scoop the solid coconut cream from the top into a bowl, leaving the liquid behind.
- Add the vanilla extract and whip the coconut cream with a handheld or stand mixer until fluffy.
- Top each cooled cupcake with the whipped coconut glaze and garnish with a fresh cherry.
Notes
- Refrigerating the coconut milk overnight helps the cream separate properly for whipping.
- If you prefer sweeter cupcakes, add an extra tablespoon of honey to the batter.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated cupcakes to sit at room temperature for a few minutes before serving.
- You can substitute dairy-free chocolate chips to keep the recipe fully dairy-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 35 mg
