Health Hotline Magazine | August 2026

Red velvet is a classic cake with a deep red crumb contrasted with creamy cream cheese frosting, but the early versions of the cake weren’t technicolor like the ones we see today. These days, the red color often comes from a hefty dose of red food coloring, a synthetic dye that is problematic for health. Our recipe relies on pickled beets for the deep red color (the vinegar in pickled beets preserves the color). This rich and moist cake, with a deep red crumb, has a perfectly balanced flavor and no artificial coloring! Red Vel et Beet pca es

I structions

Makes: 12–16 cupcakes | Prep time: 30 minutes Baking time: 15–25 minutes | Total time: 55 minutes

1. Preheat the oven to 350° F and line a muffin tin with cupcake liners. 2. Strain the liquid off the beets and add to a food processor; blend the beets until they are completely broken up into tiny pieces. Scrape down the sides of the food processor as needed. 3. Add the milk and vinegar to the beets and process into an apple sauce-like consistency, scraping down the sides as needed. Add the eggs and pulse 4-5 times, until combined (do not over blend). 4. Scrape the contents into a mixing bowl. Stir in the cocoa powder and melted and cooled coconut oil until well combined. Add the cake mix and stir until well incorporated. 5. Divide the batter among the cupcake liners, filling them about ¾ of the way full. 6. Bake for 15-25 minutes or until done (a toothpick inserted into the center comes out clean or with a few moist crumbs). Note: The beets lead to a longer baking time because they add moisture and density to the batter; baking time will vary depending on whether the batter is divided into 12 or 16 cupcakes. When they are done, remove and allow to cool. 7. While the cupcakes are baking, make the frosting. Use a hand or stand mixer to combine the cream cheese, vanilla, maple syrup, and salt until smooth. 8. Once the cupcakes are completely cool, frost them and refrigerate until ready to eat.

I gred ents

• 1 (6.5-ounce) package Love™ Beets Marinated Organic Baby Beets Classic Vinegar • ¾ cup organic milk or dairy-free alternative • 1 tablespoon Natural Grocers ® Brand Organic Apple Cider Vinegar • 3 Natural Grocers Brand Regenerative Organic Certified ® Pasture-Raised Eggs • 2 tablespoons Natural Grocers Brand Bulk Organic Cocoa Powder • ¼ cup Natural Grocers Brand Organic Extra Virgin Coconut Oil , melted and cooled • 1 box Natural Grocers Brand Gluten-Free Vanilla Cake Mix • 16-ounces full-fat organic cream cheese, at room temperature • 1 teaspoon organic vanilla extract • 3 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup • ⅛ teaspoon Natural Grocers Brand Bulk Real Salt For the cream cheese frosting

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