• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Keepin' It Kind
  • Recipes
  • Travel & Dining
  • Resources
  • Being Vegan
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • Travel & Dining
  • Resources
  • Being Vegan
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Travel & Dining
    • Resources
    • Being Vegan
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    Red Velvet Cupcakes with Sugar-Free Cream Cheese Frosting

    July 9, 2012 by keepinitkind 73 Comments

    www.samlimstudio.com

    This last Saturday was mine and Chris's first wedding anniversary.  A year ago, we went to Beverly Hills City Hall and eloped, then walked to a local cupcake shop for our "wedding cake."  We chose the red velvet as our cake because we're both quite fond of those brightly-hued beauties.  Since we had so much fun, and our cake was so delicious, we vowed to come back again on our anniversary and enjoy another one.

    www.samlimstudio.com

    Life intervened, however, and about six weeks into our marriage, we decided to become vegan.  Since our "wedding cake" was not vegan, our plans of going back to this shop were discarded.  Not wanting to break our promise, I decided to recreate our little wedding cake.  I not only wanted our little cake to be vegan, I wanted it to be lower in sugar and made of natural flavors, rather than artificial coloring.  On my first try, I used beets as the obvious source of natural color, and I was disappointed to find that my little cakes were far from red, but brownish- a dull pink at best.  They were crazy-delicious, but I was not satisfied with the coloring.  Dull coloring was not appropriate for our anniversary cake at all.  That simply would not do.

    I decided to do a little research, and who should turn up in my search results, but one of my favorite bloggers, creator of some of the most stunning vegan desserts known to mankind, Hannah at Bittersweet.  Hannah had a similar problem, and in her post, she explains that the baking soda reacts with the  beets, causing the color to dull.  She omitted the baking soda, and added some lemon juice, and Viola!  Bright Red Cupcakes!  I decided to build a recipe, based on hers, but make it lower in sugar, like my previous trial cakes.

    I cannot tell you how gratifying it was to pull these bright ruby-hued cakes out of the oven.  I was so thankful for Hannah at that very moment, and so excited to go through with our initial anniversary plans.  Not only were these cakes bright red, but they were insanely good (probably the best red velvet cake I've ever had, and I don't throw superlatives around that often when it comes to red velvet cake).  As we shared our little anniversary cake (and then had seconds, as well), we recreated the photos of our first "wedding cake" and started a new tradition.

    RED VELVET CUPCAKES, adapted from this recipe at Bittersweet

    Ingredients:

    • 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
    • 1/4 cup coconut sugar
    • 2 Tablespoons natural cocoa powder (not dutch processed)
    • 1 Teaspoon Baking Powder
    • 1/4 Teaspoon Salt
    • 1 cup steamed (but cooled) beets (about 2-3 large beets), pureéd until smooth
    • ½ cup agave syrup
    • 1/3 cup coconut oil, melted at room temperature
    • 2 T lemon juice
    • 1 tsp vanilla extract
    • 1 tsp chocolate extract

    Instructions:

    • Preheat your oven to 350 degrees and line a 12-muffin tin with liners.
    • In a large bowl, whisk together the dry ingredients.  Set aside.
    • In the bowl of a food processor, process the beet pureé, agave syrup, coconut oil, lemon juice, and vanilla and chocolate extracts. Process until completely smooth.
    • Add the wet mixture to the dry ingredients and mix until just combined. Equally distribute the batter between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean.  Let cool completely before applying the cream cheese frosting.
    • If you want to have the crumbles on top of your frosting, reserve one cupcake and do not apply frosting to it.  Instead, crumble it up into a bowl, and once you are done frosting the other cupcakes, sprinkle the crumbs on top.  Enjoy!

    SUGAR-FREE VANILLA CREAM CHEESE FROSTING

    Ingredients:

    • 2/3 cup vegan cream cheese (non-hydrogenated)
    • 1 T agave syrup
    • 1 tsp lemon juice
    • 1 tsp vanilla extract
    • 1-2 stevia packets (about ½ - 1 tsp powdered stevia)

    Instructions:

    • Combine all ingredients in a medium bowl.  Use a hand mixer to fully combine.  Mix until smooth.
    • If using a pastry bag, pour the frosting into the bag, apply the tip of choice, and place in the refrigerator to chill.  You can also use a large sealable plastic bag, and clip one corner, in place of a pastry bag.  Whatever you choose, use your bag to squeeze frosting out onto each of the cupcakes.
    • Alternatively, you can just use a rubber spatula or frosting spreader to apply the frosting.  Just chill the frosting until ready to use.

    Unless otherwise noted, all photos taken by Chris Miller

    © Kristy Turner and Keepin' It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin' It Kind with appropriate and specific direction to the original content.

     

     

     

     

    More

    • Stone Fruit Cobbler Bars
    • Everything/Nothing Cookie
    • Blackberry Cuppins
    • Cherry Cheesecake Muffins

    Reader Interactions

    Comments

    1. Gabby @ the veggie nook

      July 09, 2012 at 5:28 am

      These are simply beautiful Kristy! What a nice idea too, to recreate the cake you had when you were married 🙂 Love that you healthified it too and made it fit in with your new found ethics and principles 🙂

      Thanks for the tip on the beets! I made a cake recently that I was hoping would turn out red, but sadly it turned a pale brown as well! I'll have to keep this time in mind next time I make it.

      Reply
      • keepinitkind

        July 09, 2012 at 7:48 am

        Thank you, Gabby! It made it much more special to have homemade cupcakes, rather than to find a vegan bakery and get one there.

        Interesting about the baking soda reacting with the coloring, huh? Hannah does a much better job of explaining why it happens, but I think it's little things like this that make baking so interesting!

        Reply
      • NinaBean

        March 07, 2013 at 11:54 am

        that is a great idea you have inspired me to recreate my wedding cake for our anniversary. it will be our 7th in april!

        Reply
        • keepinitkind

          March 08, 2013 at 1:27 pm

          Wow! Well, happy anniversary! 🙂

          Reply
    2. Michelle

      July 09, 2012 at 7:13 am

      Happy one year....mike and I were gonna do that too, go to courthouse, but then my sister said u live at the beach so we walked outside and got married on the sand with just the kids.... so almost eloping....

      Love love this post

      Reply
      • keepinitkind

        July 09, 2012 at 7:50 am

        We considered going out to our beach, but opted for city hall because we liked the idea of it. 🙂 A beach wedding is always so lovely, though- I'm sure yours was not an exception! 🙂

        Reply
        • Michelle

          July 09, 2012 at 8:41 pm

          It was in march 2 years ago but very windy lol but at least the waves in the background and no people really cuz of the wind so it worked out....we don't celebrate that day anyways...lol we went out on a date june 2001 and have been together ever since ....our son is 5... so you can do the math 🙂
          our anniversary is always in june we just celebrated 11 years.... silly to some I guess....

          Great pix!

          Reply
          • keepinitkind

            July 10, 2012 at 8:15 am

            I love that story! How great was it that your son was able to see his parent get married? That's so awesome!

            We were just like you- one date and together ever since, though we can't remember the date. ;-P

            Reply
    3. Courtney Jones

      July 09, 2012 at 7:39 am

      Wow! These look fantastic. Love the deep red colouring! And I love the sugar-free cream cheese icing. I'm trying so hard to cut out most sugar these days, so it's exciting to see a sugar free icing option 🙂

      Congrats on your 1 year anniversary! Wishing you a lifetime of many more happy years + wonderful memories. xoxo

      Reply
      • keepinitkind

        July 09, 2012 at 7:51 am

        Aww, thank you, Courtney! I'm trying to cut out most sugar as well, and I've got to say- you really don't miss it with these cupcakes! 🙂

        Reply
    4. Caitlin

      July 09, 2012 at 7:44 am

      i've said it before and i'll say it again. kristy- you are GORGEOUS. has anyone ever told you you should be a model, because you should.

      i love the story that comes with these cakes! bravo for you two to go vegan together 6 weeks after getting married. your anniversary cakes look absolutely delicious. and i love how low it is in sugar!

      i honestly don't know that i've ever had red velvet cake, which is weird. i would eat one of these in a heartbeat, though.

      happy anniversary! i think wedding anniversaries are so special. always do it up!

      Reply
      • keepinitkind

        July 09, 2012 at 7:54 am

        That means so much coming from someone as beautiful as yourself! I mean, talk about gorgeous- you need to go look in a mirror! And the modeling thing- I actually was one when I was about 3 or 4, but threw and absolute fit and decided I hated it, in the middle of a shoot. That was the end of that. 🙂

        I'm glad you like the cakes- if you like devil's food cake, you would likely like red velvet. I'm sure you would be able to make an amazing gluten-free version of these guys if you wanted to give them a try!

        Reply
    5. Cadry

      July 09, 2012 at 8:43 am

      Happy anniversary!! Congratulations on one wonderful year of marriage!

      My birthday is coming up in three weeks, and I know what cupcakes I'm going to make! These look amazing, and I love that the bright red color comes from beets. (How strange that a chemical reaction dulls the bright red color with the baking soda! Very interesting!)

      Reply
      • keepinitkind

        July 09, 2012 at 1:07 pm

        Thank you, Cadry! I wish we lived closer- I would bake some for you! 🙂

        Reply
        • Cadry

          July 10, 2012 at 4:17 pm

          Aw!! Now I REALLY want to be back in Southern California!!!

          Reply
          • keepinitkind

            July 11, 2012 at 12:22 pm

            Now I REALLY want you back in Southern California!

            Reply
    6. Caralyn @ glutenfreehappytummy

      July 09, 2012 at 9:15 am

      aw Happy Anniversary! what a beautiful pic!! and those cupcakes look absolutely incredible! i love the backstory on these little gems too:)

      Reply
      • keepinitkind

        July 09, 2012 at 1:09 pm

        Thanks, Caralyn! These beauties were perfect for our special day!

        Reply
    7. veganfling

      July 09, 2012 at 10:07 am

      Happy Anniversary! I want to hug this whole post! Your wedding picture is adorable and I love your necklace. The cupcakes look amazing, and I'm totally going to try this recipe for my husband's birthday in a few weeks because red velvet is his favorite!
      We eloped too, and I've already realized that I'm going to have the exact same problem - we had these cute mini bundt cakes, but they are totally not vegan. I may have to take inspiration from you and make something of my own when our anniversary comes around! 🙂

      Reply
      • keepinitkind

        July 09, 2012 at 1:46 pm

        Thanks! I hope your hubby likes them!

        So you eloped in Hawaii? That must've been so amazing! I'm sure you will come up with a super awesome vegan version of your bundt cakes! 🙂

        Reply
    8. sara

      July 09, 2012 at 11:38 am

      red velvet cupcakes are my absolutely most favorite dessert - and i have been itching to make a vegan version... when measuring out the beets - is it one cup after the beets are pureed? or before they are pureed in slices? i am so excited to try them!

      Reply
      • keepinitkind

        July 09, 2012 at 1:06 pm

        I'm excited for you to try them too! It is 1 cup of beet purée. I used 3 large steamed beets, and had about 1/2 a cup leftover. I hope that helps. Good Luck!

        Reply
    9. Hannah

      July 09, 2012 at 11:46 am

      If only I could truly express how this post fills my heart with joy! I never expected that recipe to take off the way it did, but now I'm glad that you found it and enjoyed it so. It really makes my day to know that in that small way, I might have made your anniversary a little bit sweeter. Hope it was a wonderful one, with many more to come!

      Reply
      • keepinitkind

        July 09, 2012 at 1:48 pm

        Many thanks to you, Hannah! The cakes were awesome and you definitely made our day sweeter! 🙂

        Reply
    10. what katie's baking

      July 09, 2012 at 3:26 pm

      happy anniversary!! these cupcakes look amazing! 🙂

      Reply
      • keepinitkind

        July 10, 2012 at 8:07 am

        Thank you, Katie! You are so sweet! 🙂

        Reply
    11. Heather

      July 09, 2012 at 5:08 pm

      You must be two of the most beautiful people ever - what an amazing little wedding story, super romantic! (Loving the bowtie on Chris and your necklace!)

      And oh my Kristy, these cupcakes are brilliant and the photos absolutely amazing - elegant, I love how they are styled, I am totally crushing on these cupcakes right now!

      Reply
      • keepinitkind

        July 10, 2012 at 8:10 am

        Thank you so much, Heather! You are so sweet! We thought it was pretty romantic too. 🙂

        To hear that you are crushing on these cupcakes is such a huge compliment coming form you, Queen of Gorgeous Food Styling & Photography! You totally made my day! 🙂

        Reply
    12. sara

      July 09, 2012 at 8:12 pm

      one more question - (i have actually never eaten nor cooked beets before) how long do you think i should steam them for? thank you again! i really really look forward to making these cupcakes 🙂

      Reply
      • keepinitkind

        July 10, 2012 at 8:06 am

        I would say maybe 20 minutes (I didn't keep track), if you cut them into pieces, rather than keeping them whole. I would just steam them until they are soft and can easily be pierced with a fork. I'm so excited for you to try them! 🙂

        Reply
    13. Richa@HobbyandMore

      July 09, 2012 at 11:46 pm

      Happy Anniversary!!! wish you 2 lots of red velvet cakes and beautiful years ahead. I love Hannah's creations and am waiting to get a hand on her ice cream book!
      Those crumbles are a brilliant idea. they look so pretty with the deep color on the frosting!

      Reply
      • keepinitkind

        July 10, 2012 at 8:19 am

        Thank you so much, Richa! Your kind words mean so much! 🙂

        And isn't Hannah amazing? Her desserts just take my breath away sometimes!

        Reply
    14. Richgail @AstigVegan

      July 10, 2012 at 11:07 am

      Happy Anniversary! You two are a lovely couple! And those cupcakes look amazing. I'm planning to make those for my next get together with friends 🙂

      Reply
      • keepinitkind

        July 11, 2012 at 12:13 pm

        Thank you, Richgail! I hope your friends like them! 🙂

        Reply
    15. Shira

      July 10, 2012 at 10:48 pm

      Happy Anniversary dearest Kristy! You (and your luscious cupcakes) are simply too beautiful for words. I wish you many years of happiness and joy together - whatever you may eat! You are a very lucky couple 🙂 Cheers to you and Chris! xo

      Reply
      • keepinitkind

        July 11, 2012 at 12:46 pm

        Oh Shira! Thank you so much for your kind words! We are an extremely lucky and truly blessed couple. 🙂 Sending you big (virtual) hugs! Take care!

        Reply
    16. Somer

      July 11, 2012 at 1:37 am

      Oh Kristy, I have abstained from red velvet cake/cupcakes ever since I figured out exactly how much red food coloring went into the recipe. Some recipes call for an entire bottle of red food coloring. Argh! I too tried natural colorings, but couldn't get any of them right so I flat out gave up. It's time for a reboot! Thanks so much!!! You and Chris look so happy and perfect in the top photo! I love it! xoxo!

      Reply
      • keepinitkind

        July 11, 2012 at 1:25 pm

        Thank you! We are sooooo happy! 🙂

        Isn't that strange about the baking soda? I was so thrilled to figure that one out! I hope it works well for you too! Talk to you soon! xoxo

        Reply
    17. Eftychia

      July 11, 2012 at 8:10 am

      What a delicious recipe! Thanks for sharing.

      Reply
      • keepinitkind

        July 11, 2012 at 1:30 pm

        Thank you! I'm so glad you like them! 🙂

        Reply
    18. Sanne @ Huisgemaakt

      July 11, 2012 at 12:28 pm

      Ah! Divine! Sugar-free frosting is such a good idea, I can't believe it never crossed my mind. Your blog is amazing, great photographs, great recipes!
      Love it,
      http://huisgemaakt.wordpress.com/
      XO!

      Reply
      • keepinitkind

        July 11, 2012 at 1:35 pm

        Thank you so much! You are too sweet! Thank you so much for stopping by- I can't wait to spend more time exploring your site (it looks great!!!). 🙂

        Reply
    19. jess

      August 31, 2012 at 10:20 am

      how did i miss this post?! it is so full of gorgeousness - mostly from you {you're stunning lady!} but those red velvets aren't bad to look at either 😉

      happy happy belated anniversary. i hope you and chris had a wonderful day celebrating your love. i love that you both became vegan shortly after getting married - mark and i did the same thing!

      Reply
      • keepinitkind

        September 02, 2012 at 5:20 pm

        Thank you, Jess! You are just too sweet. How cool is it that we both became vegan shortly after getting married! It was a great way to start our lives together. 🙂

        Reply
    20. Vera Zecevic – Cupcakes Garden

      November 16, 2012 at 2:48 pm

      These cupcakes look so yummy. I'm delighted with beautiful red color of the cupcakes I've featured this recipes on my blog! I hope you don't mind! If you don't agree with that please contact me and I will remove it. All the best.

      Reply
      • keepinitkind

        November 19, 2012 at 2:49 pm

        THank you so much, Vera! I am so flattered! 🙂

        Reply
    21. Elle

      December 29, 2012 at 2:43 pm

      I made these with my daughter. Delicious taste, but not very "cake like". What have we done wrong? Followed all directions/ ingredients. Dense. Should there be baking soda as well as baking powder?

      Reply
      • keepinitkind

        January 02, 2013 at 8:35 pm

        I wish I could be of more help to you- I never had the problem of them being too dense. I'm not a skilled enough baker to know if baking soda would fix that, but if you figure out, please let me know.

        I'm so glad that you and yoru daughter enjoyed the taste, though! 🙂

        Reply
    22. Vasi

      January 02, 2013 at 10:29 pm

      Hi~
      I'm gluten free and love this recipe, so I was wondering if you think it's possible to replace the wheat pastry flour with a gluten free flour? If so do you think that it would be the same ratio?
      Thank you!

      Reply
      • keepinitkind

        January 11, 2013 at 12:42 am

        Thanks, Vasi! I'm not an expert on gluten-free baking, but I've found that using about 1/4 cup less of all-purpose gluten-free four mix (like Bob's Red Mill) works well. Otherwise it dries out quickly and crumbles. I would play around with it. Good luck!

        Reply
    23. Tara T

      January 03, 2013 at 10:39 am

      Thank you so much for the sugar free version! I'm planning cupcakes for my birthday and was in search for this exact cupcake! So happy!

      Reply
      • keepinitkind

        January 11, 2013 at 12:43 am

        Thank you, Tara! I certainly hope that you enjoy them! Happy Birthday! 🙂

        Reply
    24. Mansi

      January 26, 2013 at 5:56 pm

      Hi!
      The cupcakes look amazing!
      I was wondering if you can taste the beet flavor though? Also, can I substitute the lemon juice for fresh lime juice?

      Thank you! 🙂

      Reply
      • keepinitkind

        January 27, 2013 at 5:21 pm

        Thank you! I can't taste the beets, though it does have a less sweet and slightly more earthy flavor. If this is a concern, I would increase the sweetener that you use. As for lemon and lime, to me, lime has a slightly more acidic, more bitter taste and lemons seems a little more sweet. As far as the acidity level needed, I think it's about the same. Good luck!

        Reply
    25. Emily

      February 07, 2013 at 11:29 am

      I love the idea. Thanks for sharing. I'm thinking of making this frosting for a two layer cake and was wondering whether it stays soft or gets hards? Thanks!!!!

      Reply
      • keepinitkind

        February 07, 2013 at 12:12 pm

        Thanks, Emily! It stays pretty soft, though if you're doing a two layer cake, you may want to double the recipe. Good luck! 🙂

        Reply
    26. Ana

      February 17, 2013 at 9:10 am

      Thanks so much for this recipe!! This was my first try in vegan cupcake baking and it turned out great! 🙂 The only thing that I noticed, and it may have been an error on my end, was that it seems like the cakes kind of collapsed. Like, when I took out the muffin liners, they were on the verge on breaking in two parts. The only thing that I substituted, was agave syrup for brown rice syrup - do you think that may be the cause? Otherwise - amazing taste!! Best cupcakes I ever tasted 🙂 Yiepee

      Reply
      • keepinitkind

        February 19, 2013 at 4:37 pm

        Thank you, Ana! You know- I'm not sure why that happened. Mine are always pretty solid- soft, but solid. I know agave has a slightly thinner consistency than brown rice syrup, but I truthfully couldn't tell you if that was the case. I'm glad you enjoyed them, though! 🙂

        Reply
    27. Sierra

      March 06, 2013 at 2:38 pm

      I've been scouring the internet for the perfect recipe, and I can't wait to try this! My friends thought I was crazy for searching for a vegan, sugar free red velvet cake made with beets, and now I can show them this! Ha! Do you think this recipe would work ok for a cake? I imagine the only thing I need to tweak might be the bake time. I will be making this for my honeys 35th birthday, thanks!!Beautiful shots of the cupcakes, btw:)

      Reply
      • keepinitkind

        March 08, 2013 at 1:23 pm

        Thank you, Sierra! Sorry it's taken me a bit to get back to you. I am so glad that you found what you were looking for! I would think that it would work for a cake, but I've never tried it. Enjoy and wish your partner a happy birthday for me! 🙂

        Reply
    28. Rebekah Watson

      May 10, 2013 at 2:47 pm

      Thank you so much for posting this recipe. I had made no sugar gingerbread cupcakes for my mom (she is hypoglycemic) for her birthday. I used your cream cheese frosting recipe for the frosting. It was a great surprise for her since she has been unable to indulge because of the sugar factor.

      Reply
    29. valerie

      August 06, 2014 at 12:46 pm

      I am not vegan, but wanted a low sugar cream cheese frosting. Would the recipe still work with regular cream cheese? Thanks in advance for your reply!

      Reply
      • keepinitkind

        August 07, 2014 at 11:25 am

        I haven't tried it but I don't see why it would be a problem. Good luck!

        Reply
    30. Teresa

      August 05, 2015 at 12:23 pm

      Hi there! I think next time I will be doing this entire recipe because it looks amazing! But I actually was just looking up vegan cream cheese frosting and came across this. I put it on top of carrot cake cupcakes, so yummy! Also, I didn't use stevia, I used raw sugar. It still came out great! Thanks so much for this!

      Reply
    31. Alexa

      April 20, 2016 at 10:12 am

      Hello, this recipe looks amazing! I'm making it this weekend for my daughters 1st birthday! I want to make it for her smash cake with a coconut sugar cream cheese frosting. Do you know if I would use the same oven temp and time? Thank you so much! 😃🎉

      Reply
      • keepinitkind

        April 20, 2016 at 5:22 pm

        Thanks. All should stay the same. 🙂

        Reply
    32. PeekaBoo

      June 05, 2016 at 3:57 pm

      Hi,This is an amazing recipe..I am going to try it..I have a few questions..Can I use whole wheat flour instead of pastry flour?Also can I use canola or olive oil instead of coconut oil?And is chocolate extract a must?I could not find it any local grocery stores..And if I have to make into a cake do I have to change the baking temperature?And for how long should I bake if using a 9inch pan?Sorry for so many questions.But I am new to baking and I so badly want to try this recipe..Hope you have many more fun and love filled anniversaries..

      Reply
      • keepinitkind

        June 20, 2016 at 3:41 pm

        Whole wheat flour is much heavier that pastry flour and won't yield the same results. Canola oil should be fine but olive oil has too strong of a flavor. You can use vanilla extract instead or leave it out altogether if you'd like. To bake a 9-inch cake, you shouldn't have to change the temperature but I can't tell you how long to bake it for. It will be longer than the baking time for cupcakes but you'll just have to keep and eye on it. Good luck!

        Reply
    33. PeekaBoo

      June 05, 2016 at 5:01 pm

      Also can I boil the beets instead of steaming?

      Reply
      • keepinitkind

        June 20, 2016 at 3:39 pm

        Yes.

        Reply
    34. PeekaBoo

      June 10, 2016 at 5:21 pm

      Can I use honey instead of agave syrup?I made this and it was a bit sour,but tasty.I think it was due to the agave nectar..

      Reply
      • keepinitkind

        June 20, 2016 at 3:22 pm

        You are welcome to use honey. I choose to use agave syrup since it is vegan. Maple syrup may also work.

        Reply
        • Peekaboo

          June 20, 2016 at 4:36 pm

          Thank you so much:)

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Welcome to Keepin' it Kind! I'm Kristy- Animal Lover, Travel Fanatic, and Chickpea Devotee. Join me as I make the world a kinder place, one delicious vegan meal at a time…

    More about me →

    Popular

    • A Quick Update...
    • A Retirement Party
    • Gluten-Free, Vegan Chocolate Chip Banana Bread
    • Chile-Roasted Smashed Potato Tacos with Cilantro-Avocado Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Keepin' It Kind with appropriate and specific direction to the original content.

    Copyright © 2022 Keepin' It Kind