Did you know that red food dye is made from cochineal or carmine insects. The substance is extracted from these insects and in turn poses possible health issues which has become a concern of many parents. This may also be of interest to many vegans and vegetarians out there looking for animal free products.

After learning about this alarming food coloring process, I was eager to create this safe and delicious recipe using "real” ingredients. Red velvet cake has always been a favorite of mine. So why not use beets for the rich red color?!

There was no artificial coloring used in this recipe and it came out to be a beautiful and bright red color. The beets also worked as the perfect emulsifier so there was no need for eggs, butter or milk. Therefore, this recipe is Gluten Free, Vegan and Dairy Free! And no, it did not taste like beets!

Prep Time: 20 minutes

Bake Time: 25 minutes

Dry Ingredients:

• 1/2 cup Coconut Sugar

• 1/2 cup Tapioca Flour

• 3 tablespoon Unsweetened Cocoa Powder (Non-Dutch processed)

• 2 teaspoons Baking Powder

• 1/4 teaspoon Salt

Liquid ingredients:

• 2 tablespoons Lemon Juice

• 2/3 cup Coconut Oil

• 1 teaspoon Vanilla Extract

• 3 small Beets (boiled, peeled & pureed) enough to make 1 cup beet puree

• 1/3cup Agave Nectar

• 3 Flaxseed Eggs (3 tablespoons of flaxseed in 6 tablespoons water)

Directions:

• Preheat oven to 350 degrees.

• Measure liquid & dry ingredients into separate bowls.

• Combine liquid & dry ingredients. Slowly whisk the dry ingredients into the liquid ingredients containing bowl in increments.

• Pour into a cupcake pan filled with liners.

• Bake at 350 for about 25 min or until it passes toothpick test!

• Let the baked cupcakes cool completely.

• Next frost with vegan cream cheese frosting

• Top off with fresh sliced strawberries.

• Enjoy!

Vegan Cream Cheese Frosting

Ingredients:

• 1/2 cup vegan cream cheese, softened

• 1/3 cup vegan butter, softened

• 2 1/2 - 3 cups coconut sugar

Directions:

• In a bowl, blend together softened cream cheese and butter.

• Add sugar in small increments until thick texture.

• Spread onto cooled cupcakes and garnish with fresh strawberries.