Secretly healthy, red velvet mud cakes = the perfect treat to make and eat for Valentine’s, Galentines or just because, yummmmmmm!

In all honesty, I have been wanting to make these mud cakes for a really long time and with Valentines day just a few days a way it was just the excuse (more like push/nudge/motivation) I needed to finally bring them to life . . .

Now that I’ve finally made them, I’m sad I waited so long because you guys, these mud cakes are so, SO delicious! So delicious in fact, that simply saying they’re delicious doesn’t even come close to doing them the justice they deserve! Nor do these photos . . .

Subtly sweet, seriously chocolaty, super fudgy and just all kinds of wonderful.

Think a slightly sweeter version of a rich German chocolate cake.

So, SO delicious!

But, they get major bonus points because not only do they taste all kinds of magical they also pack a sneaky serve of veg but not just any ol’ veg. Beautiful beets! Did you know that beets are high in fiber so they’re great for digestion , rich in folate , vitamin C and also help with liver support?!  Well you do now! If you’re looking for an excuse to eat more cupcakes , I got you!

I’m thinking sneaky veg + all those glorious health benefits totally means they’re acceptable to eat for breakfast!

Chocolate mud cake for breakfast?! I am here for it!

Bonus, bonus points because I pinky promise, hand on my heart guarantee that you can not taste the beets! Not even a little bit.

Spunky husband has a highly sensitive palate (← read he can pick a sneaky veg, suspect ingredient or taste-less healthified treat a mile off) and he is always (lovingly) 110% honest with his feedback / reviews on everything I make him taste and he didn’t notice a thing! Zip, zilch, nada.

Neither did BAE! You know how kids are! Brutally honest, always and mine did not detect a thing. Not a hint, not a whiff, not a hum of any strange or questionable aftertaste. Just pure deliciousness.

Rich chocolate – got it.

SUPER fudgy – oh yes!

A gentle hum of cinnamon – because it soothes my soul

Matter of fact, Eve declared that these secretly healthy red velvet mud cakes were the best cupcakes shes ever had. Ever! And girlfriend has eaten her share of cupcakes (and then some!!) and promptly requested this be the cake I make for her birthday (in July!!!) this year and could she please help me make another batch to take to school to give to her friends for Valentines day!!!!!!

Be still my heart!

She’s not wrong, I’m just as smitten with them and totally agree, Valentines Day or not, everyone needs in on this!

I mean, would you just look at how rich and fudgy they are?!

♥ swoon ♥

Super simple to make using just 8 real food ingredients that I bet you have on hand already and can be ready to devour in less than 30 minutes!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto – Vegan friendly !

Subtly sweet, seriously chocolaty, super fudgy, secretly healthy red velvet mud cakes!

From my heart to yours, enjoy xo

Red Velvet Mud Cakes

Makes 6 large or 9 mini mud cakes

 

Ingredients –

2 small {cooked} beets – not pickled – I ♥ Love beets

2 eggs – or flax eggs

1/2 cup maple syrup

1 Tablespoon of vanilla

2 Tablespoons of coconut oil

3/4 cup almond flour

4 Tablespoons of cacao

2 Tablespoons of coconut flour

1/2 teaspoon of instant espresso – optional but recommended

1/4 teaspoon of cinnamon

1 teaspoon of baking powder

1/2 teaspoon of baking soda

Dark choc, roughly chopped – measure with your heart

For the frosting –

1/2 cup vanilla yoghurt – I mix in 2 Tablespoon of before you speak coffee all natural vanilla creamer (or powdered sweetener of choice) you could also use whipped vanilla coconut (or regular) cream or even this cashew cream cheese frosting if you prefer

Method –

For the healthy red velvet mud cakes –

1 – Pre-heat oven to 175’C/350’F

2 – Line a 6 cup muffin tray with paper or silicon cases (or you can grease and flour) then set aside.

3 – Place all ingredients apart for the mud cakes , apart from the chocolate, into your food processor or blender and blend/process until smooth and well combined.

4 – Fold through chopped chocolate.

5 – Scoop mud cake batter in to your prepared muffin tray and bake for 15-20 minutes, until the tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted in to the middle.

DO NOT OVER BAKE OR THEY WILL BE DRY!
Sorry for yell but this is very important. No one wants a dry mud cake!

6 – Set aside to cool.

While your cupcakes are cooling prepare the frosting –

Frosting –

1 – Place all ingredients into a small bowl and stir until smooth, creamy and well combined.Taste and adjust to desired level of sweetness – add some monk fruit sweetener, stevia or sweetener of choice to taste if necessary.

2 – Spread on to your deliciously indulgent, secretly healthy red velvet mud cakes.

3 – Devour!

Enjoy xo

__________________________________________

Question of the day –

What’s your favourite kind of cake?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your mud cakes (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________