Beet cupcakes {vegan}

Beet cupcakes {vegan, gluten-free}

If you cook a lot, like I do, you start to look for new ingredients to add to your standard recipes. Beets is one of those things I have a love/hate relationship with. I’m still not sure what to think of the taste. On A beautiful mess they described the taste as : “Earthy is a fancy way of saying that beets kind of taste like dirt. In a good way. Seriously.” Which I guess is a correct way of describing the taste of beets…

In these cupcakes the taste of the beets is not that prominent, because you add chocolate to it. The result is a cupcake that is sweet but not too sweet.

Beet cupcakes {vegan, gluten-free}

Recipe from Minimalist Baker
  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or apple cider vinegar
3/4 cup coconut sugar
  • ¼ cup melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp spelt flour
  • scant ½ cup unsweetened cocoa powder
 + more for topping
  • 1 tsp baking soda
  • ½ tsp baking powder
  • pinch salt
Beet cupcakes {vegan, gluten-free}
How to: 
  • Preheat oven to 180°C, remove the stem and most of the root from your beets, and scrub and wash them under water until clean.
  • Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  • Once cooled, either finely grate or puree beets in a blender. Measure out ½ cup and set aside.
  • Line a muffin pan with paper liners.
  • Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and ½ cup beets and 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, filling ¾ 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 them or they’ll stick to the wrapper.
  • Once cooled, dust with cocoa powder.

Beet cupcakes {vegan, gluten-free}
This entry was posted in desserts, recipes, vegan, vegetarian. Bookmark the permalink.

0 Responses to Beet cupcakes {vegan}

  1. Sheila says:

    i’ve been seeing coconut sugar everywhere lately… what’s the difference between that and regular cane sugar? aside from the fact that it comes from coconuts, i mean :) are there health benefits?

    • pinchofme says:


      On Wikipedia it says: The Glycemic Index of coconut sugar is 35 and is classified as a low glycemic index food.[5] It is considered to be healthier than refined white sugar and brown sugar. It can be used as a 1:1 sugar substitute for coffee, tea, baking, and cooking.
      Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc, and iron. In addition to this it contains Vitamin B1, B2, B3, and B6. When compared to brown sugar, coconut sugar has 36 times the iron, four times the magnesium, and over 10 times the amount of zinc.

      For me personally, I really like the taste, and more important is has no or little effect on my sugar level which is great.

  2. Sara says:

    Great recipe, I’ve been trying to incorporate more beets in my diet as they are loaded with antioxidants and other goodies, the only downside is my temporarily beet stained hands :) Good tip on the coconut sugar, I have been seeing it in a lot more recipes as well, looks like its about time that I hopped on the bandwagon!

  3. Sara says:

    Oh thats super, thanks. Yeah it can be rather difficult sometimes measuring sugar replacements, so coconut sugar sounds like a winner! Thank you :)

Leave a Reply

Your email address will not be published. Required fields are marked *