These cupcakes start with a fudgy red velvet chocolate chip cupcake. The finish? Raspberry and rosewater frosting make from cashews, raspberries, maple syrup, and a splash of rosewater — hence, the name "Turkish delight." They're are sweet, but not too sweet, easy enough for the novice baker and they taste like a luxury treat.

Whole Wheat Turkish Delight Cupcakes [Vegan]




Cooking Time




For the Cupcakes:

  • 3/4 cup wholemeal flour
  • 1/2 cup white flour
  • 1/3 cup cocoa or cacao
  • 2 smallish beets, roasted at 355°F for 1 hour and cooled
  • 1 1/2 teaspoons baking soda
  • 1/4 cup olive oil
  • 2 tablespoon maple syrup
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 1 cup soy/almond milk, separated to 2 half cups
  • 1/4 cup vegan chocolate chips

For the Frosting:

  • 1 cup raw cashews, soaked overnight
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1/2 cup coconut oil, melted
  • 1/4 cup raspberries
  • 1 tablespoon rosewater, more or less depending on your taste


To Make the Cupcakes:

  1. Preheat the oven to 340°F and line a muffin tray with cupcake papers.
  2. Sift both flours, baking powder, and cacao into a large bowl. Add the sugar and salt and gently stir to combine.
  3. In a food processor, blend together the roasted beets and 1/2 cup almond or soy milk, until smooth.
  4. Add the vanilla, maple syrup, and olive oil and pulse briefly.
  5. Fold the wet ingredients and the second half of almond/soy milk into the dry ingredients until just combined. Fold in the chocolate chips.
  6. Spoon the mixture into the cake moulds to 3/4 full.
  7. Bake for 20 minutes, or until the cake springs back to the touch.
  8. Allow to cool completely.

To Make the Frosting:

  1. Blend ingredients until smooth. This may take a while.
  2. Pour the mixture into a bowl and place in the freezer for 10 minutes.
  3. Remove from freezer and whip for 2 minutes or so.
  4. Return to freezer for another 5-10 minutes.
  5. Whip again. Repeat until soft folds appear and the mixture can be spooned in to a piping back.
  6. Pipe frosting on to completely cooled cakes and serve.