Healthy Dessert: Vegan Red Velvet Cupcakes

Last weekend, I bought a bunch of beets thinking I’ll make something creative with it. Honestly, the idea I had at the time was…beet root kimchi. Kimchi, of course, is usually made with varieties of cabbages, leafy greens and radishes, but as long as it’s something you can douse in sea salt and marinade in Korean red pepper flakes, you’re golden. But eventually I found myself feeling just tired enough that the idea of making an unusual sort of kimchi recipe was just too much to bear, even for me. However, I didn’t feel too tired to make cupcakes, so I settled on these vegan red velvet cupcakes.

I keep experimenting with ways to make cakes that are moist, sweet, and satisfying without using too much oil or sugar. This time, I even surprised myself with just how rich these raw vegan cupcakes could be without any added oil and very little sugar! It feels like something you could potentially eat for breakfast or post-workout snack–but also deliciously decadent, naturally sweet, and oh-so-rich. It even rises beautifully and looks so glossy and pretty! (And pops out of the muffin tin without any greasing beforehand. wow!) Although the beets’ beautiful red color does become subdued after baking, the coconut cream topping will turn a sweet pink color–accent the cakes with raspberries to bring it out even more. 🙂

Vegan Red Velvet Cupcakes

Makes 8 cupcakes

2 small beets, peeled and chopped fine

8-10 dates (more or less depending on the size of the dates)

1 medium banana

1.5 tsp natural vanilla extract

2/3 cup non dairy milk (I used unsweetened almond)

1 cup whole wheat flour

1/2 cup cocoa powder

1 tsp baking powder

1 tsp baking soda

2 tbsp raw organic sugar

pinch of salt

Whipped topping

1 can coconut milk (I used light organic)

5-8 dates (depending on size)

1 tsp white or apple cider vinegar

1/2 avocado (yellow parts only)

1. Blend together topping ingredients, pour into a bowl, cover, and chill in the freezer for at least 2 hours.

2. Heat oven to 350 degrees F. In a blender or food processor, blend beets, dates, banana, vanilla extract, and non dairy milk. Set aside.

3. In a large bowl, combine flour, cocoa, baking powder and soda, salt, and sugar with a fork.

4. Add wet ingredients to the flour bowl. Combine until just mixed together, then immediately spoon into cupcake pan and put in the oven. Bake for about 25 minutes or until toothpick comes out clean. (I took mine out at exactly 25).

5. Chill the cupcakes completely either on the counter or in the fridge. (I put them in the fridge). When they’re completely cool, top with coconut cream, raspberries, and serve.