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These beet cupcakes are simply the best to enjoy when you want a sweet treat with hidden veggies!

Chocolate Beet Cupcakes [Vegan]

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Ingredients You Need for Chocolate Beet Cupcakes [Vegan]

  • 2 medium beets (3/4 cup beet puree)
  • 1 cup unsweetened vanilla almond milk (or other nondairy milk)
  • 1 teaspoon white vinegar
  • 3/4 cup raw sugar
  • 2 tablespoons olive oil or melted coconut oil
  • 1/4 cups vegan dark chocolate, melted
  • 2 tablespoons applesauce
  • 2 teaspoons vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 cup cacao powder (or unsweetened dark chocolate cocoa powder)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

How to Prepare Chocolate Beet Cupcakes [Vegan]

  1. Preheat oven to 375°F. Cut the stems from the beet's root and wash them under running water.
  2. Choose a method of cooking your beets:
    1. Method A: Lay beets over foil, wrap, and roast for approx. 1 hour or until a knife can be inserted into the beet without resistance. Place beets into a bowl and let cool in the fridge. Once cool, peel the skin off of the beets.
    2. Method B: Place beets in a large pot of boiling water and simmer for 45 min - 1 hour until a knife can be inserted into the beet without resistance. Strain water and cool the beets in a bowl in the fridge. Once cool, peel the skin off of the beets.
  3. Lower the oven to 350 degrees. Puree the beets in a blender with a couple tablespoons of water (to help with mixing). Set aside 3/4 cup beet puree.
  4. In large bowl, stir together the almond milk and white vinegar. Allow to sit for 5 minutes.
  5. After 5 minutes, whisk in the raw sugar, melted dark chocolate, applesauce, oil, and vanilla.
  6. In a separate bowl, sift together the white whole wheat flour, cacao powder, baking soda, baking powder, and salt.
  7. Slowly add the sifted dry ingredients to the liquids while beating the batter with a paddle attachment or stirring by hand with a whisk.
  8. Spoon into a lined cupcake pan 2/3 of the way full.
  9. Bake for 20-25 minutes or until a toothpick comes out of the cake clean.
  10. Let cool completely before dusting with cacao powder or cocoa powder and store in an airtight container on the counter for up to 5 days or in the fridge for 1 week.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Jessica Bose

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I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food and sharing playlists with the world from my little apartment in Los Angeles. Seven years ago, I made a leap across the country to attend culinary school. This blog began as a documentation of my school work during my first year. Since then, I've developed an affinity for veganism and a knack for adapting and creating new recipes. I view every edible concoction as a science experiment.

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