Sugar Free Red Velvet Cake

a single red velvet cake with a bite taken out

Subtly sweet, deliciously beetroot flavoured, low carb, refined sugar free and utterly mooreish. These sugar free red velvet cupcakes will be you go to cake for special occasions.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 18

Total Time 28

Servings cupcakes

Calories 215kcal

Author Kim

Ingredients

1 cup canned beetroot (pureed)
300 grams white spelt flour
4 teaspoons baking powder
1 tablespoon cocoa powder
1 cup coconut oil
⅔ cup milk
⅓ cup natural yoghurt
¼ cup instant black coffee (room temp)
2 large eggs
⅓ cup monkfruit sweetener
2 teaspoons vanilla bean paste
1 teaspoon balsamic vinegar
2 teaspoons red food colouring Optional

Frosting

250 grams extra light cream cheese (room temp)
1 cup whipping cream
1 teaspoon vanilla bean paste
2 tablespoons crumbled freeze dried strawberries
1 tablespoon powdered sweetener (eg Monkfruit)

Extras

24 foil liners for muffin tray

Instructions

Preheat oven to 180 degrees/350 F.
Cake Batter: add 300 grams white spelt flour, 4 teaspoons baking powder, 1 tablespoon cocoa powder and 1 cup canned beetroot (pureed) to a large bowl and mix together.
In a separate bowl, add ⅔ cup milk, ⅓ cup natural yoghurt, ¼ cup instant black coffee (room temp), 2 large eggs, ⅓ cup monkfruit sweetener, 2 teaspoons vanilla bean paste, 1 teaspoon balsamic vinegar, and 1 cup coconut oil. Stir to combine.
Add the wet ingredients to the dry ingredients and mix together well until everything is all mixed in.
*Optional: Add 2 teaspoons red food colouring if you want a slightly richer colour. Stir in thoroughly until you have a bright pinky red batter.
You’ll need muffin trays that can hold upto 22 cakes. In each muffin hole, place a foil liner, or if you’re using silicone muffin trays you may want to skip the liners.
Use a dessert spoon to spoon the batter evenly, about ¾ of the way up each one. The cakes will rise a centimetre or two, but won’t get a dome on top.
Bake in the oven for 18 minutes in a fan forced oven at 180 degrees C or 350 F.
Once cooked, let them cool to room temperature before putting the frosting on. Or if you have put them directly into silicone muffin cases, let them cool before attempting to take them out, and then let them sit covered with a tea towel on a wire rack to come to room temperature
Frosting: Mix 250 grams extra light cream cheese (room temp), 1 cup whipping cream, 1 teaspoon vanilla bean paste, 2 tablespoons crumbled freeze dried strawberries, and 1 tablespoon powdered sweetener (eg Monkfruit) in a food processor/blender or mix using an electric hand beater. TIP: I like to put the frosting into the fridge to 15 minutes to firm up before putting on, but this isn’t essential, just makes it a bit easier.
Apply the frosting with a teaspoon to each cake one at a time, smoothing over as you go.
Store the cupcakes in an airtight container in the fridge for upto 3 days. They are suitable to be frozen for upto 4 weeks. If freezing, let them come to room temperature before eating.

Nutrition