These vegan cupcakes, from culinary school Natural Epicurean, take the g out of guilt. With beets as the main ingredient, you can get your chocolate fix and your vitamins. Beets are high in potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, and folic acid.

Chocolate Beet Cupcakes [Vegan]


  • 2 medium beets
  • 1⁄4 cup water
  • 1 1⁄2 cups whole wheat pastry flour
  • 1⁄2 cup cocoa powder
  • 2 teaspoons baking soda
  • 1⁄4 teaspoon salt
  • 3⁄4 cup evaporated cane sugar
  • 1⁄2 cup almond milk
  • 1⁄4 cup safflower oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract


  1. Pre-heat oven to 350°F
  2. Line standard 12-cup muffin tin with liners
  3. Peel the beets and chop them into small chunks.
  4. Boil in 1⁄4 cup of water for 15-20 minutes, or until tender. Cool slightly.
  5. Puree the beets with the cooking liquid. Set aside.
  6. In a large bowl whisk together the flour, cocoa, baking soda and salt.
  7. In a medium bowl whisk together the sugar, almond milk, oil, vinegar and vanilla.
  8. Gradually mix the wet ingredients into the dry ingredients. Blend to combine.
  9. Add in the beet puree and blend to incorporate all ingredients.
  10. Using a 2 ounce scooper portion out batter to distribute evenly into the 12 cupcake lined 
  11. Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out 
  12. Remove cupcakes from the oven and allow to cool in tin on a cooling rack before 
removing from tin
  13. Top with vegan chocolate ganache.


Store in airtight container at room temp for up to 3 days.


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