Vegan Gluten-Free Chocolate Cupcakes
Ingredients
The Cupcakes
-
½
cup
Almond Breeze Unsweetened Original Almond Milk
-
¾
tsp
apple cider vinegar
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
1½
tsp
baking soda
-
⅓
cup
cane or granulated sugar
-
⅓
cup
maple syrup or agave nectar
-
1
cup
beet puree
-
¼
cup
melted coconut oil or vegan butter
-
¼
tsp
sea salt
-
2
tsp
vanilla extract (optional)
-
½
cup
unsweetened cocoa powder
-
½
cup
almond meal
-
¼
cup
gluten-free oat flour
-
¾
cup
gluten-free flour blend
The Frosting
-
½
cup
Almond Breeze Unsweetened Original Almond Milk
-
1¼
cup
dairy free dark or semi-sweet chocolate (chopped)
-
½
cup
vegan butter (softened)
-
1¼
to 2
cups powdered sugar
Instructions
- Roast beets by preheating the oven and wrapping them in foil, baking until tender.
- Prepare beet puree by blending roasted beets with a liquid until smooth.
- Preheat the oven and prepare muffin tins with liners.
- Make flax eggs by mixing flaxseed meal with water and letting it sit.
- Combine almond milk and vinegar, then add baking soda and let it fizz.
- Mix the sugar, maple syrup, and almond milk mixture into the flax eggs.
- Add beet puree, melted coconut oil, salt, and optional vanilla to the mixture.
- Incorporate cocoa powder, almond meal, oat flour, and gluten-free flour blend until combined.
- Fill muffin tins with batter and bake until a toothpick comes out clean.
- Let cupcakes cool in the tin before transferring to a cooling rack.
- For frosting, heat almond milk and melt chocolate in it, then mix with softened vegan butter.
- Add powdered sugar to the chocolate mixture until desired consistency is reached.
- Frost the cooled cupcakes and serve.
Nutrition Facts (estimated)
Servings
11 cupcakes
Calories
412
Total fat
22.8g
Total carbohydrates
54.7g
Total protein
4.1g
Sodium
159mg
Cholesterol
0mg
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