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Red Velvet Cupcakes

Red Velvet Cupcakes

This is my healthy take on the traditional red velvet chocolate cake. The final cupcake looks wholesome and healthy and tastes purely delicious. I enjoyed them topped simply with a spoonful of thick coconut yoghurt or whipped cream cheese frosting. 

What’s great about them

Beetroots are packed with phytonutrients called betalains that provide antioxidant and anti-inflammatory support to the body. Beetroot is also one of the richest dietary sources of antioxidants and naturally occurring nitrates. Nitrates are compounds which improve blood flow throughout the body – including the brain, heart, and muscles. These natural nitrates increase a molecule in the blood vessels called nitric oxide, which helps open up the vessels and allows more oxygen flow as well as lower blood pressure. 


+ ingredients & methods +

ingredients (Makes 12 cupcakes)

260 g (about 2 large/ 9 oz) beetroot, grated raw with skin
2 organic eggs
1 teaspoon vanilla extract or paste
½ teaspoon ground cinnamon
pinch of sea salt
150 g (1 ½ cups / 5 ¼ oz) almond meal
¼ cup or 3 tablespoons cocoa powder or Healthy Chef Naked Chocolat 
3 tablespoons your choice (macadamia oil, olive oil, coconut oil, avocado oil) or melted butter
¼ cup (60 ml) raw honey or pure maple syrup
½ cup (75 g / 2.5 oz) frozen raspberries
1 teaspoon gluten free baking powder or ¼ teaspoon baking soda


  1. Preheat your oven to 160 C/320 F – fan forced.
  2. Combine raw beetroot, eggs, vanilla, cinnamon, ground almonds, Naked Chocolat, honey, oil and baking powder into a large bowl.
  3. Mix well with your hands until combined then add the raspberries if using.
  4. Spoon into paper lined cupcake or small muffin tins.
  5. Bake for 45 minutes or until cooked through.
  6. Remove from the oven and cool completely in the tin.
  7. Serve alone or topped with your desired flavoured frosting (see below for frosting recipes)
+ notes & inspiration +
  • I love to serve simply with thick Greek Style yoghurt or coconut yoghurt.
  • Serve topped with raspberries which add that extra layer of deliciousness to the eating experience.
  • For those who want to use a wholemeal spelt flour 1 cup should replace the almond meal.  You will need to add another ¼ cup of oil or butter to the recipe.

Yummy Simple Frosting ideas:

  1.  Thick Greek Style yoghurt or coconut yoghurt.
  2.  For a delicious almond or rice milk cream combine 1 1/2 cups  milk, 1 teaspoon vanilla bean paste, 1 tablespoon honey or pure maple syrup and  heaped tablespoons arrowroot or corn flour then heave over a low heat until thick like a custard. Remove from the heat and cool in the fridge.  Once cold place into a blender and blend until smooth and creamy… add a little splash of milk or even coconut milk if you want a creamy consistency. This is based on a blancmange style custard cream recipe.
  3. For yummy cashew nut cream combine 1 cup of raw cashew nuts or macadamia nuts with 1/2 cup of water or orange juice and a little vanilla. Blend in a good high speed blender until smooth and creamy.
  4. For a chocolate cream frosting combine 2 ripe avocados, 1/4 cup cocoa or cacao powder, 1/4 cup honey, a pinch of sea salt and 1 teaspoon vanilla bean paste.  Blend in your Vitamix until smooth and creamy. Add a little splash of water for a smoother and fluffier consistency.
  5. For a creamy cheesecake style frosting, combine 250 g (9oz) soft cream cheese such as quark with a little lemon zest, juice, vanilla  and a little maple syrup or honey to taste. Beat well until combined and creamy.
  6. A simple dollop of mascarpone or whipped ricotta.


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