Vegan / Gluten-Free / Dairy-Free
I’ve been making this recipe for years! I was actually inspired by a few recipes and played with the ingredients to make my own. My kids love them and it makes me happy that they’re getting a portion of very beneficial beets, which not to mention are so good for your liver!!! They are quick and easy to make and can be frozen for those days where you’re looking for a chocolatey treat!
Enjoy! Make it a family thing, bake with the kids!
Makes 12 cupcakes
Ingredients:
- 2-3 medium beets (you can use the packaged cooked beets from Costco) – about 1/2 cup puree, but you can add a little more!!
- 1 cup unsweetened coconut milk or any other non-dairy option you prefer
- 1 tsp apple cider vinegar
- 3/4 cup raw sugar or coconut sugar
- 1/4 cup melted coconut oil
- 1-2 tsp pure vanilla extract
- 1 cup + 1 heaping tbsp oat flour (gluten-free & glyphosate free is best)
- 1/2 cup unsweetened cocoa powder + more for topping
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch salt
Instructions:
Preheat oven to 375 degreesF (190 C), if using cooked beets, place in food processor and puree, you’ll need approximately 1/2 cup puree. If using raw beets, you will have to wash, peel and cook them first either by steaming or roasting. Line a muffin pan with paper liners. Whisk together the coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla, and beets puree, beat until foamy. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain. Pour batter into liners, fill 3/4 of the way full.
Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and let cool completely. Do not try and unwrap until they are cooled, they could stick to the liner.
Once cooled, dust with cocoa powder and store in an airtight container to keep fresh. Can also be frozen!
