Raspberry Velvet Cupcakes

Yields: 16 cupcakes

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Refined-Sugar-Free, Fruit-Sweetened, Vegan (of course!)

Get ready to fall in love with these Raspberry Velvet Cupcakes! Free from gluten, grains, dairy, eggs, and refined-sugar, these cupcakes are the perfect treat to share with your Valentine!



For the cupcakes:

  • One cup of almond flour (you can try subbing oat flour; however, I have not tested and cannot guarantee results)
  • 3/4 of a cup of coconut flour
  • One tbsp. + one tsp. of cocoa powder or cacao powder
  • 16 medjool dates, pitted and soaked
  • Three cups of raspberries (fresh or frozen* will work)
  • 3/4 of a cup of mashed sweet potato
  • One and 1/4 tsp. of baking soda
  • One cup of blood-orange juice (about five medium blood-oranges)
  • The juice from two lemons
  • Two cups of plant-based milk
  • One tsp. of vanilla
  • 1/4 of a tsp. of almond extract

For the frosting:

  • Two cups of raw cashews, soaked
  • One cup of water
  • Two tsp. of vanilla
  • The juice from half of a lemon
  • Three cups of raspberries (fresh or frozen* will work)
  • Ten medjool dates

How to make:

  1. Place the dates and the cashews into separate bowls, then soak them in enough hot water to cover them until it is time to use them.
  2. Preheat your oven to 400 degrees Fahrenheit, and line a muffin tin with cupcake liners.
  3. Pour the plant-based milk and the lemon juice into a small bowl, then stir and allow the milk to sour until it is time to use it.
  4. Blend the raspberries for the cupcakes in a high speed blender until smooth (about 30-60 seconds), then set them aside.
  5. In a large bowl, evenly combine the almond flour, coconut flour, baking soda, and cocoa/cacao powder.
  6. Drain 16 of the dates, then blend them in a food processor with a splash of water until smooth and fully broken down.
  7. Evenly mix the blended dates, sweet potato, vanilla, almond extract, soured plant-based milk, blood-orange juice, and blended raspberries into the flour mixture until fully combined.
  8. Evenly distribute the batter into each cupcake liner, then bake the cupcakes for one hour.
  9. While the cupcakes bake, make the frosting by blending the raspberries in a high-speed blender until smooth (about 30-60 seconds), then pouring them into a strainer to strain out the juice.
  10. Drain the cashews, then blend them with the raspberry juice, water, vanilla, and the lemon juice until smooth and creamy.
  11. Drain the 10 dates, then blend them into the frosting.
  12. Remove the cupcakes from the oven, then allow them to cool completely before frosting or eating them.
  13. Frost the cupcakes, then top them with fresh raspberries.
  14. Serve and enjoy!

Recipe Notes:

  1. If using frozen raspberries, you will have to heat them in a pot until they have broken down, then blend them.

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