Fudgy Vegan Beet Cupcakes
Indulge in these rich and moist vegan chocolate cupcakes, subtly enhanced with puréed roasted beets and dusted with cocoa powder. This one-bowl recipe yields fudgy, addictive treats that are surprisingly nutritious and require no frosting. Perfect for any occasion where a healthy, delicious dessert is desired.
Price per Serving
Instructions
- 1
Preheat oven to 190°C. Remove stems and roots from beet (1 medium), then scrub clean.
- 2
Wrap beet (1 medium) in foil, drizzle with a bit of [oil], wrap tightly, and roast for 1 hour or until tender. Cool in the fridge.
- 3
Once cooled, purée the beet (1 medium) in a small blender, adding [orange juice] or [water] if needed. Measure out beet puree (0.5 cup) and set aside.
- 4
Line a muffin pan with paper liners.
- 5
In a large bowl, whisk together almond milk (1 cup) and cider vinegar (1 tsp). Let sit for a few minutes to curdle.
- 6
Add granulated sugar (0.75 cup), coconut oil (0.25 cup), pure vanilla extract (2 tsp), and beet puree (0.5 cup) to the milk mixture and beat until foamy.
- 7
Sift cup whole wheat flour (1 heaping), cup cocoa powder (0.5 scant), baking soda (1 tsp), baking powder (0.5 tsp), and salt (1 pinch) into the wet ingredients. Mix until no large lumps remain.
- 8
Pour batter into liners, filling 0.75 full. Bake for 22 to 25 minutes (at 190°C) or until a toothpick comes out clean. Transfer to a rack and cool completely.
- 9
Once cooled, dust with [cocoa powder] and store in an airtight container.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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