Raw Red Velvet Cupcakes with White Chocolate

Raw Red Velvet Cake Recipe

raw, organic, recipe, no baking, healthy, sugar free, grain free, dairy free, thermomix, gluten free, cake, red velvet cake, white chocolate frosting

Whenever I order a cake at a cafe the first thing I look for is red velvet cake. It is such a pretty cake, but I’ve never actually attempted to bake one myself. I’m not sure why, but I think it has something to do with me being too much of a lazy cook to bake a cake with layers. This would require effort and concentration.

Two things I lack greatly in.

raw, organic, recipe, no baking, healthy, sugar free, grain free, dairy free, thermomix, gluten free, cake, red velvet cake, white chocolate frosting
RAWMAZING!

Instead, I came up with a delicious and somewhat healthier raw version.

Nitty Gritty: The base is sugar free, dairy free, grain free and gluten free. White chocolate topping contains dairy solids and sugar. 

Note: This is a thermomix recipe but can be easily converted into a normal recipe. Simply process the beetroot and dates first in the food processor then add the base ingredients until well combined. Melt white chocolate frosting in the microwave or over a bain-marie.

(Makes: 12 mini cupcakes)

Base Recipe

raw, organic, recipe, no baking, healthy, sugar free, grain free, dairy free, thermomix, gluten free, cake, red velvet cake, white chocolate frosting
Thankfully, it gets prettier. So much prettier.

Ingredients: 

  • 1 medium fresh beetroot peeled and chopped (approx 150gms)
  • 100gms dried pitted dates
  • 200gm almond meal
  • 3 tablespoons of organic cacao powder
  • 2 tablespoons of organic coconut flour
  • 2 tablespoons of organic coconut oil (melted)
  • 1 teaspoon of vanilla bean paste
  • 1 pinch of fine sea salt

Method:

  1. Blitz roughly chopped beetroot and dates in TM bowl for 10 seconds on Speed 9.
  2. Add rest of the base ingredients to TM bowl and mix for 20 seconds on speed 4.
  3. Add 1 heaped teaspoon of mixture and press into mini cupcake mould.
  4. Refrigerate and make topping.
  5. Put rest of the base mixture aside for the second layer.

White Chocolate Frosting Recipe

raw, organic, recipe, no baking, healthy, sugar free, grain free, dairy free, thermomix, gluten free, cake, red velvet cake, white chocolate frosting
Layer upon layer

Ingredients:

  • 200gms good quality white chocolate roughly chopped
  • 2 tablespoons of organic coconut oil
  • Shredded coconut for topping
raw, organic, recipe, no baking, healthy, sugar free, grain free, dairy free, thermomix, gluten free, cake, red velvet cake, white chocolate frosting

Method:

  1. Add all ingredients to TM bowl, heat 60C for 3 minutes and mix on Speed 2
  2. Take cupcakes out of the fridge and add 1 teaspoon of frosting to the base layer.
  3. Refrigerate for 5-10 mins until set.
  4. Add another base layer, refrigerate.
  5. Add another frosting layer, sprinkle shredded coconut on top and place in refrigerator to set.
Note: Serve straight from the fridge and not at room temperature if the weather is warm. 
Also, you may have some base mixture left over. Just roll into small balls and cover in shredded coconut. Keep them in the fridge for a quick snack. Yummy!

Enjoy xx

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