Red Velvet Heart Muffins with Frosting - oil -free
Author: Annelina Waller
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 130 g spelt flour
  • 130 g beetroot, cooked and peeled
  • 100 ml of coconut milk, canned
  • 60 g coconut blossom sugar
  • 1 tsp flaxseed (can be whole flaxseed)
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • 1 pinch Tonka (or vanilla)
  • 1 pinch salt
  • Frosting:
  • ½ cup cashew nuts* (100g)
  • ¼ cup oat milk (50 ml)
  • 1 tbsp lemon juice
  • Sweetener of your choice (I used 1 teaspoon birch sugar)
  • 1 pinch vanilla
  • beetroot powder* if you like
  1. Preheat oven to 180 degrees top-bottom heat.
  2. Puree the beetroot, coconut milk, coconut sugar, tonka powder, baking powder, salt and apple cider vinegar in a blender.
  3. Pour the red cream into a bowl. Stir in the flour and mix to a dough.
  4. Spread the dough evenly in 8-10 muffin hearts (depending on size) and bake in a preheated oven for about 15 minutes.
  5. For the Frosting
  6. Soak the cashew nuts for at least 4 hours or more.
  7. Drain the cashew nuts, wash and mix with the remaining ingredients.
  8. Mix until creamy and add more plant-milk if needed.
  9. Place the frosting on top of the muffins with a piping bag or spoon.
  10. (PS: I think you can see clearly that I don't have a piping bag ;))
  11. If necessary, sprinkle with beetroot powder*.
*Since I baked very spontaneously, I, unfortunately, had no time to soak my cashews. The recipe wanted to be on my blog before Valentine's Day, of course, so I simply gave it a try with this "Shabby Chic" result :). I hope you'll excuse me. There's still a lot of love in the muffins.
Recipe by Annelina Waller at