Vegan Chocolate Beet Cupcakes

Prep time 20 minutes | Cook time 20 minutes
(Additional time needed for roasting beets)

Makes 10 cupcakes

These vegan, gluten free cupcakes are moist, and fudgy with the addition of roasted beet puréed right into the batter. They're topped with a light, creamy avocado-based chocolate frosting, that's filled with healthy fats. We love these cupcakes for a veggie-filled way to indulge your loved ones for Valentine's day.

Adapted from Making Thyme for Health

For the cupcakes

•1 cup oat flour (finely ground rolled oats)

•1/4 cup almond meal (finely ground almonds)

•1/2 cup unsweetened cocoa powder

•1/4 tsp salt

•1/2 tsp baking powder

•1 tsp baking soda

•1/2 cup roasted beet* (1 medium-large beet)

•1/2 cup coconut sugar

•2 tbsp pure maple syrup

•3/4 cup unsweetened vanilla almond milk

•1 tsp apple cider vinegar

•2 tsp vanilla extract

•1/4 cup unrefined melted coconut oil

For the Frosting

•2 very ripe avocados

•1/2 cup pure maple syrup

•1/2 cup unsweetened cocoa powder

•2 tsp vanilla extract

•pinch salt

•1 tbsp melted coconut oil

*To roast, remove stem, wash thoroughly and lightly coat with high heat oil then wrap in tin foil. Place on a baking sheet and cook in the oven at 425°F for 45 minutes to an hour, or until soft. Remove from the oven and set aside to cool for at least an hour. Once cooled, it should be very easy to peel using a small paring knife, or just your hands. Dice the roasted beet and measure out 1/2 cup for the recipe. You can also use precooked or canned beets if you want to skip this step.

•Preheat the oven to 350°F, and grease or line a muffin pan for 10 cupcakes.

•In a large bowl, whisk together first six ingredients.

•Stir together the almond milk and the apple cider vinegar in a measuring cup and allow to sit for a few minutes to curdle. Blend together milk, beets, coconut sugar, pure maple syrup and vanilla extract for about 20 seconds, or until a smooth liquid forms.

•Pour the liquid into dry ingredients then add the melted coconut oil last. Use a spatula to fold everything together until well combined, making sure there aren't any lumps.

•Using a meausring cup, fill 10 cups 1/2 full with batter to make 10 cupcakes. 

•Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

•While the cupcakes are baking, prepare the frosting. Combine all of the ingredients in a blender or a food processor and blend until smooth. You will probably have to scrape down the sides a few times in between blending. Taste test to see if you prefer more maple syrup to make it sweeter.

•Allow the cupcakes to cool completely before frosting them. Either use a flat knife, or transfer to piping bag to frost. Don't have a piping bag? Transfer your frosting to a ziplock bag, and then snip the corner for a make shift piping bag! Store leftovers in an airtight container in the refrigerator for up to 2 days.