Gluten Free, Dairy Free, Sugar Free



Dry Ingredients –

  • 300g raw almonds* (or almond meal for conventional method)
  • 80g cornflour (gluten free for those with intolerances)
  • 50g cacao/cocoa
  • 60g Natvia (or preferred sweetener)
  • 1 tsp. baking powder (gluten free for those with intolerances)
  • Grinding of pink Himalayan rock salt

  Wet Ingredients –

  • 180g beetroot (cooked peeled and quartered – or left whole if they are babies)
  • 4 eggs (lightly whisked for conventional method)
  • 50g virgin coconut oil
  • 60g grapeseed oil
  • 1 tsp. vanilla extract/paste
  • 2 tsp. apple cider vinegar



1.         Preheat oven to 180 degrees celcius.  Grease 12 large or 24 small muffin pans.

2.         Place almond meal in a bowl.  (TM- Place almonds into TM bowl and mill for 15 seconds on speed 10)  Add the rest of the dry ingredients and blend until combined (TM –  8 sec / Speed 5.)  Pour into a large bowl.  Set aside

3.         Put beetroot quarters into am food processor and blend until smooth (TM – 8-10 seconds on speed 4.)   Add rest of the ingredients and blend well until combined (TM 10 sec / Speed 7.)

4.         Pout the wet ingredients into the dry ingredients bowl and combine well using a rubber spatula until all of the wet ingredients are incorporated into the dry.  It’s best to do this by hand to avoid over mixing.

5.         Pour into prepared muffin pans and bake for 25 – 30 minutes.  Cakes should lightly spring back in middle when cooked or use a skewer (will be slightly fudgy on the skewer).

6.         Allow to cool slightly in muffin pans.  Serve warm with vanilla ice cream or natural yogurt, or cool completely and ice with *Angelic Cream Cheese Icing (see recipe below). Garnish with some toasted flakes almonds if desired.


*Angelic Cream Cheese Icing

*Omit for dairy-free option   Ingredients:

  • 180g European-Style cottage cheese at room temperature ( Not the kind that comes in a tub! I use Brancourt’s brand. If unavailable use full-fat Philly)
  • ⅓ cup (70g) Natvia Icing Mix
  • 1 tbsp extra virgin coconut oil (you also use coconut cream but it will not set as firm)
  • 2 tbsp lemon juice (0r a few drops of lemon oil such as doTerra lemon essential oil)


  • Process cottage cheese together with Natvia Icing mix and blend on a medium speed until smooth
  • Scrape down sides and add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved;  a good 10 – 20 seconds in a high speed food processor such as a Thermomix should do it.
  • Using a piping bag or simply a dessert spoon, distribute icing evenly across your prepared muffins.

Red Velvet Cake