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Naturally Red Velvet Cupcakes (Grain/Nut/Dairy Free)

  • Author: Jaime Hartman
  • Total Time: 1 hour 40 mins
  • Yield: 12 1x


Delicious gluten and grain free, dairy free, and nut free paleo red velvet cupcakes that get their color from beets rather than a bottle.


  • 13 beets, depending on size (enough to make 1 cup beet puree)
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 1/2 cup palm shortening (or grassfed butter)
  • 1/2 cup honey
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice


  1. Preheat oven to 400 degrees.
  2. Wrap beet(s) in aluminum foil and roast in oven for about an hour, until they are very soft. Allow to cool, then remove peel and puree in a food processor or blender. Measure out 1 cup of puree.
  3. Preheat oven to 350 degrees and prepare a standard muffin pan with liners.
  4. Whisk all dry ingredients in a small bowl.
  5. Combine shortening, honey, eggs, vanilla, lemon juice, and beet puree in a separate bowl.
  6. Mix dry and wet ingredients together.
  7. Divide batter evenly in muffin pan.
  8. Bake for 25-30 minutes.
  9. Allow to cool and then top with your favorite vanilla frosting, if desired.
  • Prep Time: 10 mins
  • Cook Time: 90 mins
  • Category: Dessert
  • Cuisine: American