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Red velvet cupcakes

Gluten free red velvet cupcakes with beets and date sugar for a sugar-free treat

5 from 1 reviews

Gluten free red velvet cupcakes are made with beet for a beautiful red colour. Fermenting the flour ahead of time with buttermilk makes it a richer and more flavourful cake. Perfect for cream cheese frosting.

Ingredients

Units Scale

Ferment

  • 1 3/4 cups GF flour (see section above for suggestions)
  • 1 cup cultured buttermilk

Remaining Ingredients

  • 5 tbsp melted butter
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup finely grated beets
  • 1/2 cup ground dates (affiliate link)
  • 2 tbsp cocoa powder
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Fermenting is optional, however, it does improve the flavour and texture of gluten free baked goods. To ferment the flour ahead of time, mix the flour and buttermilk in a glass bowl. Cover with a tea towel and allow to rest in a warm location for 12-24 hours.
  2. When ready to bake, mix the butter, eggs, vanilla and grated beets into the batter. Mix until smooth.
  3. Then mix in the remaining ingredients.
  4. Bake in a 350F oven until a cake tester comes out clean. It will take approximately, 18-20 min for cupcakes or 25-30 min for a cake.
  5. Allow to cool, then frost with a healthy cream cheese frosting.

Notes

  • While buttermilk is traditional, this cake can also be made with milk kefir or yogurt.
  • It is important to finely grate the beets so they can cook and disappear into the cake. Alternatively, use skip the beets and use 2 tbsp red food colouring instead.
  • Ground dates are not nearly as sweet as other sweeteners. For a sweet treat, replace the ground dates with the equivalent amount of white sugar or brown sugar.
  • This recipe will make 24 cupcakes or two 8-inch round cake pans.

Keywords: layer cake, cream cheese frosting, kefir frosting, soaked, prefermented, party, birthday, sugar free, healthy, beet, chocolate