These moist and chocolatey vegan beet cupcakes are packed with nutrients and natural sweetness from roasted beets!
Vegan Beetroot Chocolate Cupcakes
These moist and chocolatey vegan beet cupcakes are packed with nutrients and natural sweetness from roasted beets!
Equipment
- Muffin pan
- Paper cupcake liners
- Large mixing bowls
- Blender or grater
- Sifter
- Hand or stand mixer
- Whisk
- Cooling rack
Ingredients
- 2 medium beets washed and scrubbed
- 1 cup unsweetened vanilla almond milk
- 1 teaspoon white vinegar or apple cider vinegar
- ¾ cup raw turbinado sugar or granulated sugar
- ¼ cup canola oil or melted coconut oil
- 2 teaspoons pure vanilla extract
- 1 cup whole wheat pastry flour or unbleached all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- Additional cocoa powder for dusting
Instructions
- Preheat oven to 375°F (190°C).
- Remove stems and roots from the beets, scrub clean under water, and wrap in foil with a drizzle of canola oil.
- Roast the beets for 1 hour or until a knife easily pierces through them.
- Let cool completely in the fridge.
- Once cooled, peel and grate or puree the beets in a blender with a little water or orange juice.
- Measure ½ cup of beet puree and set aside.
- Line a muffin pan with paper liners.
- In a large bowl, whisk together almond milk and vinegar; let sit for 5 minutes to curdle.
- Add sugar, oil, vanilla extract, and beet puree, then beat until the mixture becomes foamy.
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Slowly mix the dry ingredients into the wet mixture, using a hand or stand mixer, until no lumps remain.
- Fill cupcake liners ¾ full with batter.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a cooling rack before serving.
- Dust with cocoa powder before serving.
Notes & Wine Advice
Serving Tip:
For an extra treat, top these cupcakes with vegan chocolate ganache or whipped coconut cream.Wine Advice:
Pair with a sweet dessert wine like Port or a light-bodied red wine such as Pinot Noir.Nutrition values
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 7 g | Sugar: 15 g