Beet-Red Velvet Cupcakes

This recipe is USDA certified organic, gluten-free, vegan and non-GMO.


1 1/4 cup whole-wheat flour 

1/4 cup BareOrganics Coconut Palm Sugar 

2 tbsp BareOrganics Cacao Powder 

1 tsp baking powder 

1/4 tsp salt 

1 cup BareOrganics Beet Root Powder 

1 cup water 

1/2 cup BareOrganics Agave Inulin 

1/3 cup BareOrganics Coconut Oil, melted at room temperature 

1 tsp vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit and line a 12-muffin tin with liners
  2. In a large bowl, whisk together flour, coconut palm sugar, baking soda, and salt. Set aside.
  3. In a blender or food processor, combine beet root powder, cacao powder, agave inulin powder, water, coconut oil, and vanilla extract. Blend until smooth.
  4. Add the wet mixture to the dry ingredients and mix until combined.
  5. Equally distribute cupcake mixture to each muffin tin.
  6. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean.
  7. Top with your favorite frosting and enjoy!

Recipe includes:

Servings: 12