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 | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 15 g