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red velvet cupcake made with cassava flour

Healthy Red Velvet Cupcakes (Gluten Free, Paleo)

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  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 9 cupcakes 1x


These healthy red velvet cupcakes are made with cooked beets and cassava flour.  They are gluten free, grain free, dairy free and nut free - perfect for a healthy paleo dessert.



Red Velvet Cupcakes




  1. Preheat oven to 350 degrees F and line a muffin pan with 9 cupcake liners.
  2. Make the batter: combine the pureed beets, eggs, avocado oil, water and vanilla in a food processor and blend until well combined.

  3. Add in the remaining cupcake ingredients (cassava flour, coconut flour, beet powder, cocoa powder, coconut sugar, baking powder, baking soda and salt). Stir the batter with a spatula, then process until well combined.
  4. Pour the cupcake batter into the lined muffins pan.  Each cupcake is about 1/4 cup of batter.
  5. Place the cupcakes in the oven and bake at 350 degrees F for 18-20 minutes.
  6. Remove from oven, cool the cupcakes 3-5 minutes in the baking pan, then transfer to a wire cooling rack.
  7. Cool completely before frosting.


  1. In a small mixing bowl, combine all frosting ingredients.  Whisk until smooth***
  2. Scoop frosting into a plastic baggie, cut a hole on one end and pipe frosting onto cupcakes.


For best results, measure the cassava flour by weight using a kitchen scale.

*I recommend using Love Beets to achieve the best color for these cupcakes. They are precooked and ready to go!  If you choose to use raw beets, then wash, cut and steam them until tender.  Puree the beets in a food processor or high powered blender until they reach a jelly-like consistency.

**just the cream from a can of coconut cream or full fat coconut milk

***If the frosting separates, then warm it in the microwave for 10-15 seconds.  Whisk ingredients together, then place it in the fridge to firm.