Fudgy Vegan Beet Cupcakes
Ingredients
-
1
medium
beet
-
1
cup
unsweetened vanilla almond milk
-
1
tsp
white or apple cider vinegar
-
¾
cup
raw turbinado or granulated sugar
-
¼
cup
avocado or melted coconut oil
-
2
tsp
pure vanilla extract
-
1
heaping cup
whole-wheat pastry flour or unbleached all-purpose flour
-
½
scant cup
unsweetened cocoa powder
-
1
tsp
baking soda
-
½
tsp
baking powder
-
1
pinch
salt
Instructions
- Preheat the oven to 375°F (190°C) and prepare the beets by wrapping them in foil with a bit of oil and roasting for about an hour.
- Once the beets are tender, cool them down and purée or finely grate to measure out ½ cup.
- Line a muffin pan with paper liners.
- Whisk together the almond milk and vinegar in a bowl and let it curdle for a few minutes.
- Add sugar, oil, vanilla extract, and the puréed beets to the bowl and mix until foamy.
- Sift in the flour, cocoa powder, baking soda, baking powder, and salt, then mix until smooth.
- Fill the muffin liners about ¾ full with the batter.
- Bake for 22 to 25 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before dusting with cocoa powder.
Nutrition Facts (estimated)
Servings
10
Calories
169
Total fat
6.5g
Total carbohydrates
28g
Total protein
2.3g
Sodium
41mg
Cholesterol
0mg
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