Grain-Free Red Velvet Cupcakes Recipe

If you are trying to cut back on grains, this grain-free cake is the perfect way to satisfy your sweet tooth.



From Grain-Free Red Velvet Cupcakes
July 2018

  • cupcake
    For decoration, top your cupcakes with the cake crumbs.
    Photo by GettyImages/fusaromike
  • grain-free
    “The Ultimate Grain-Free Cookbook” by Annabelle Lee is an educational read for anyone looking to cut out grains from their diet.
    Courtesy of Skyhorse Publishing
  • cupcake
  • grain-free

Yield: 12 cupcakes or 1 (8-inch round) cake or 1 (7-inch springform) or 2 (6-inch round) cakes

In The Ultimate Grain-Free Cookbook (Skyhorse Publishing, 2018) by Annabelle Lee, readers will be able to learn about Lee’s journey with refined grains and find new recipes to try. If you are struggling with health issues, you may find some of the answers to your questions as well as ideas for a lifestyle change.

When I first began to omit grains from my life, bread was the most difficult to stop eating. With no one in my family having obvious reactions to gluten at the time, I kept trying to eat a little bread here and there. Then, I graduated to thinking, I’ll just eat gluten-free breads, because I thought gluten was the villain. Wrong. All that refined starch in those gluten-free breads wreaked havoc on my health and my weight (particularly my mid-section). What?! Life without a piece of good ol’ bread now and again? That wasn’t going to work. So, I got to work and lo and behold: delicious and simple recipes made without grains, processed starches, or yeast. Taking yeast out of the equation means we no longer must wait hours for a loaf of bread. I like that almost as much as knowing I can eat bread anytime now. Psyllium husk is a necessary ingredient in these recipes and using the brand I recommend will assure your best results—I grind it to a powder in my coffee grinder.

Red Velvet Cake

This is usually the all-time favorite cupcake I’m asked to make. The raw beet provides this beautiful color and the flavors are delicious. I prefer the bright color and sweet cherry flavor of these without cocoa powder, but if you prefer a more traditional look and taste, go ahead and add 2 tablespoons of cocoa with the dry ingredients. Make sure you peel, or, at least scrub the beet well before chopping, otherwise it may be a little “earthy” tasting, if you know what I mean. Also, be careful when chopping the beet—the color can stain. Lastly, don’t substitute baking soda for the baking powder or the color will change.

Ingredients:

Dry Ingredients

  • 1-1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon egg white powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt

Blender Ingredients

  • 4 large eggs
  • 3/4 cup peeled and chopped sweet potato (about 4 ounces)
  • 3/4 cup peeled and rough chopped raw beet (about 1 medium)
  • 1 cup pitted, previously frozen or fresh cherries (about 5 ounces)
  • 1-1/2 teaspoons stevia or pure monk fruit
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons vanilla extract
  • 1 teaspoon almond extract

Instructions:

  1. Position your oven rack to the middle portion of oven and preheat it to 350°F.
  2. Line your muffin pan with 12 cupcake liners and set aside.
  3. In a medium bowl, whisk together the dry ingredients and set aside.
  4. In your blender, blend together the wet ingredients until smooth.
  5. Whisk the wet into the dry until thoroughly combined.
  6. The batter should be the consistency of thick pancake batter. If it seems too thin, sift and whisk in another tablespoon of coconut flour.
  7. Use an ice cream scoop to measure the batter into the muffin cups.
  8. Bake cupcakes for about 30–33 minutes (40–42 minutes for a cake) or until a toothpick comes out clean and the top springs back when touched. Cover with parchment paper or aluminum foil if they begin to brown too much.
  9. Cool in the pan for 10 minutes, and then remove to a cooling rack to finish cooling.
  10. Top with Fluffy Cream Cheese Frosting (see the following recipe). 

Note: The type and age of your baking powder will affect the color of the baked cake. Use one that has cream of tartar as an ingredient and it will keep a nice pink hue. Or, add a 1/4 teaspoon cream of tartar to the baking powder. I don’t use food coloring in this recipe, but if you want a really bright pink color, and you don’t have cream of tartar on hand, use a drop or two of non-toxic color. Definitely don’t substitute for baking soda or it will turn greenish.

Fluffy Cream Cheese Frosting

  1. Use your handheld mixer to whip the cream cheese until smooth and free of any lumps.
  2. Blend in the butter, syrup, extracts and monk fruit.
  3. Whip until fluffy, chilling if necessary.

Note: Double the frosting recipe if making a two-layer cake.

More from The Ultimate Grain-Free Cookbook:

Reprinted with Permission from The Ultimate Grain-Free Cookbook and Published by Skyhorse Publishing.