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Monday, January 28, 2013

Sugar Free, Gluten-Free & Vegan Red Velvet Cupcakes

Our lovely neighbour gave me some beautiful fresh beets from her organic delivery box this week.  I was just going to roast them up for dinner one night, but then I decided to go a little wild and experiment.

I put coconut in the frosting, which I know is not traditional, but I was basically just going through the pantry looking for any ingredients that are white and yummy.  Unfortunately, I forgot that Little A does not 'do' coconut, so she wouldn't even try them.  Big A liked them, but it was Adam with whom they were really a hit.  I'm pleased because he is not a big fan of healthy-tasting junk food.  He prefers junk-food tasting junk food.  That being said, I doubt you could pull off serving these to someone used to white flour, white sugar products.  But frankly, I think everyone should try to adjust their tastes away from such things.  Anyways, you knew this wasn't Paula Deen's blog, so what did you expect?  I omitted any sugar and added lots of fibre.  Oh, and just for the heck of it, made them vegan and gluten-free too.


If you don't like the idea of coconut icing, I am sure there are many other white icing options out there.  You might be able to sub the coconut oil and non-dairy cream cheese for all coconut butter, but I didn't have any.

I was surprised just how red the beets made these cupcakes.  These would be great for Valentine's Day!

Red Velvet Cupcakes

1 cup finely grated purple beets
1 cup stevia baking blend
2 chia or flax eggs (2 tbls ground chia or flax mixed with 6 tbls hot water)
1 cup non-dairy milk + 1 tbls cider vinegar
1 tsp vanilla extract
1.5 cups buckwheat flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

Blend all ingredients in food processor until batter is relatively smooth.  Divide into 12 greased muffin cups.  Bake at 375F for 16 minutes.  Let cool completely and then remove from pan and frost.

Coconut frosting

1/2 cup coconut butter, softened
1/2 cup non-dairy cream cheese
1 cup non-dairy milk
1 cup finely grated, unsweetened coconut
2 large scoops vanilla protein powder (70g)
1 tsp vanilla or coconut extract
1 tsp guar gum

Combine all ingredients for frosting in food processor.  Spread on top of cupcakes.

Keep cupcakes in an air tight container for up to 3 days or freeze.

This recipe has been entered into Diet, Dessert & Dogs' Wellness Weekend, and Vegetarian Mamma's Gluten-Free Friday.