Makes 8

For the cake:

1 cup buckwheat flour (can sub for brown rice flour)

¾ cup almond meal

1/3 cup cacao

1 cup coconut sugar

2 teaspoons baking powder

¼ teaspoon sea salt

1 teaspoon baking soda

1 tablespoon apple cider vinegar

½ medium-size cooked beetroot

½ cup almond milk


For the Jam:

2 cups strawberries cut into tiny pieces (can be frozen and sub for another berry)

Juice of ½ lemon

¼ cup coconut nectar


For the frosting:

1 can overnight refrigerated full fat coconut milk

1 teaspoon pure vanilla extract (optional)

1 tablespoon coconut nectar (can sub for maple syrup or honey)


1. Start by creating the jam by placing the strawberries, lemon juice and coconut nectar into a saucepan and bringing it to a low boil over medium heat stirring frequently.

2. Once it hits a low boil, reduce the heat and let it simmer for about 50 min, stirring occasionally. When slightly thickened remove from the heat and let it cool while you prepare the muffins batter.

3. Preheat the oven to 180ºC.

4. In one bowl combine baking soda and apple cider.

5. In another bowl mix buckwheat flour, almond meal, cacao powder, baking powder, salt and coconut sugar. Wisk and set aside.

6. Place the beetroot cut into small pieces and the almond milk into a blender and blend until smooth.

7. Transfer this cream to the dry ingredients bowl and stir. Add the baking soda and apple cider vinegar and combine well.

8. Place about 1.5 tablespoons of the batter at the bottom of each muffin cup, add ½ tablespoon of the jam and carefully add another 1.5 tablespoons of batter on top of the jam.

9. Take these babies to the oven for about 30 minutes or until a toothpick inserted in the middle of the muffin comes until clean with just a few crumbs clinging on to it.

10. While the muffins are in the oven, you can prepare the frosting. Take the full-fat coconut can out of the oven, scoop out the top, thickened cream and place it in a mixing bowl. Add the coconut nectar and vanilla extract and beat for 30 seconds with a mixer until creamy. And place in the fridge while you wait for the muffins to get ready.

11. Once the muffins are all baked, nice and pretty take them out of the oven and let them cool completely on a baking tray before adding the frosting.

12. Add the frosting and enjoy every bite with your loved ones.


This recipe has more steps than the ones you’re used to around here, but they’re so worth it. And if you want to you can still enjoy them simple with no jam or frosting whatsoever, they’re delicious as well in that simplified way and make a great dessert for other times not just the holidays!