These red velvet cupcakes are vegan and oh so yummy! The secret ingredient to make these cupcakes that red colour is beetroot :) Beetroot is great for the liver and also a great veggie to include in your diet. The beetroot taste is masked by the cacao powder for anyone a bit hesitant when it comes to adding any veggies to their desserts. I highly recommend giving this a cupcake recipe a try. Spoil yourself or your loved one with these yummy treats this Valentines Day but honestly, they can be eaten any time of the day, any day if the week and any time of the year :)
1 cup Gluten free flour
3 Tbs cacao powder
1 tsp cinnamon
2 tsp baking powder
1/4 tsp Himalayan salt
200g coconut oil solid
1/2 cup honey/coconut nectar
2 small beetroots, finely grated
1 tsp vanilla extract
2 chia "egg"
1/4 cup coconut milk
Preheat oven to 160 C
Grease muffin tray with coconut oil
In a bowl combine GF flour, cacao powder, cinnamon, baking powder & salt.
Soak 1 Tbs chia seeds to 5 Tbs water for 5-10 mins until it forms a gel-like consistency
Use a food processor to cream coconut oil and honey/coconut nectar. Then add grated beetroot & vanilla
Pour the contents of the food processor into the dry ingredients. Add the chia "eggs" and finally coconut milk stirring vigorously.
Bake for 15-20 minutes. Let the cupcakes cool & frost with coconut whipped cream.
1 x can coconut cream
1/2 tsp cinnamon
To make the coconut cream, place tin upside down in the fridge and leave overnight.
Open can and drain excess coconut milk. Pour the cream into a bowl & put into bowl. Whip with handheld electric beater until it fluffs up. Add cinnamon, Wazoogles protein shake mix and whip again.
You can also add honey or coconut sugar to whipped cram for flavour & sweetness.
If you are struggling with thickening the coconut cream, add some tapioca flour to help thicken.
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