Fudgy Vegan Beet Cupcakes

Fudgy Beet Cupcakes | via minimalistbaker

Before you say anything bad about these cupcakes, have you tried my chocolate covered sweet potato chips yet? Because if you have then you know I know a thing or two about desserts - just sayin’.

Fudgy Vegan Beet Brownies

VEGAN BEET CUPCAKES | minimalistbaker.com

I’ve been wanting to put beets in my dessert for a while now, seeing as they pair so well with chocolate. But none of the recipes I’d seen before were vegan so I knew experimenting was a must. If you haven’t been previously warned about beets, consider this your official warning. They, are, messy.

Fudgy Beet Cupcakes | minimalist baker

After a roast in the oven beets get all soft and juicy and perfect for adding to things like cupcakes because they don’t have a particularly offensive flavor and add a ton of nutrients and moisture to baked goods.

Beets may be unsightly – and stain your hands pink – but they’re extremely healthy for you. Loaded with vitamins A, B and C, they’re also high in fiber, manganese, folate and are a rare source of phytonutrients called betalains, which have been shown to have antioxidant, anti-inflammatory, and detoxification qualities (find out more here).

All of that goodness inside these cupcakes? Who would’ve thought?

Fudgy Beet Cupcakes | by minimalistbaker.comVegan Chocolate Beet Cupcakes

Now of course, that doesn’t meant you should cupcakes instead of beets. That just means you should eat beets and have an occasional cupcake. Trust me, I tried to reverse this information but the health food gods didn’t seem to want to budge. I’ll keep trying on both of our behalf, though.

Fudgy Beet Cupcakes | minimalistbaker.com

What you need to know about these cupcakes:

  • They require one bowl
  • They’re vegan
  • They really don’t need frosting
  • They’re rich, moist and cakey
  • They are fudgy and addictive
  • They don’t taste like beets
  • Not one bit

Satisfied? I hope so. Now let’s get to baking.

Vegan Beet Fudgy Cupcakes | minimalist baker

4.8 from 19 reviews

Vegan Beet Cupcakes
 
Prep time
Cook time
Total time
 
Fudgy vegan cupcakes with pureed roasted beets and a dusting of cocoa powder.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 10 cupcakes
Ingredients
  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or apple cider vinegar
  • 
3/4 cup raw turbinado OR granulated sugar
  • 1/4 cup canola or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
  • scant 1/2 cup unsweetened cocoa powder
 + more for topping
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
Instructions
  1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  2. 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.
  3. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.
  4. Line a muffin pan with paper liners.
  5. 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 1/2 cup beets and beat until foamy.
  6. 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.
  7. Pour batter into liners, filling 3/4 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.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
Nutrition Information
Serving size: 1 cupcake Calories: 169 Fat: 6.5 g Saturated fat: 0.8 g Carbohydrates: 28 g Sugar: 16 g Sodium: 41 mg Fiber: 2 g Protein: 2.3 g

 

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Comments

  1. Kate says

    I hope this question isn’t taboo but what are both of your thoughts on using canned beets instead of fresh ones? I’d love to try this recipe and have a few cans of beets to spare.

    • Dana says

      Kate, I’ve never used canned beets but I doubt there’s a HUGE difference in terms of flavor and texture. Give it a try and see how it works. Hope that helps!

    • Linda says

      I just made these with canned beetroot and I can’t imagine they’d be any more perfect with fresh ones! Straight out of the oven and I ate the first one to test it – the other two because I couldn’t stop :/ Soooooo good.

  2. Mariam says

    These look soo good! I actually made chocolate zucchini muffins today :) I’ve never worked with beets before but I will very soon. In these babies!

  3. Kerrie C says

    This look wonderful! I’ll definitely be making them for my hubby’s and my Valentine treat! One question: do I peel the beats before I roast them? I’ve juiced a beet with the skin on before and it tasted like dirt. Wanted to make sure I didn’t make “dirty” tasting cupcakes. Thanks! :)

  4. mandi says

    Oooh…beets are my favorite. also, chocolate. Therefore, you are amazing and I cannot wait to see how they marry. Yumm…..

  5. says

    Beets in a chocolate cake is absolutely my favourite vegetable-cake combo. Followed closely by the cream cheese frosting off a carrot cake.

  6. says

    Just made these, and they are SO worth not watching some super bowl! They are a perfect mix between fudgy and airy. I used the leftover beet puree to make a pretty pink glaze, and they couldn’t have turned out more pretty!

  7. Jasmine says

    Dumb question but I’m dying to make these and don’t have beets!! Can we substitute the beets for something else?

  8. Megan says

    I just made these today and they are divine!
    I added chocolate and carob chips hehe…
    I’m usually not a cupcake person (I need dense, fudgy brownies to quell my cravings…) but I couldn’t resist the chocolate beet combination.
    Thanks a bunch :)

  9. Megan says

    Hello again!
    I left a comment a couple weeks ago about how delicious these cupcakes are!
    I was wondering if you think it might work to make them into a cake?
    I’m thinking layers of sliced strawberries and whipped coconut cream frosting…
    375 degrees for 35-40 mins in cake pans?
    I’d love your advice!
    Thanks again

    • Dana says

      Megan, I think this would work fine. The batter seems pretty versatile and would likely work well in cane pans. Just keep an eye on it around the 25-30 minute mark and be careful not to overbake. Hope that helps!

  10. says

    Thank you for this recipe! I searched for vegan beet recipes never expecting to find this gem. I appreciate you posting alternatives ingredients because I was able to use the better options (coconut oil, turbinado sugar etc.). I will say this to people who plan to make these, I did not like the flavor of the sprinkled cocoa powder, although it looks pretty, it made the beet dirt-like flavor rather prominent. Other than that, VERY good!

  11. CC says

    I just made these but they just came out crummy, no batter like consistency : ( What went wrong? They taste delicious just unable to bake, hmmmm

  12. Amy says

    Is there a way to make these into brownies or bread instead of cupcakes? For example, could I put them in bread pan and that would be sufficient? I’m assuming I’d have to adjust the cook time and temp, any suggestions?

  13. Lauren says

    LOVE them. This recipe is def my new go-to chocolate cupcake recipe. They were moist and delicious and vegan and had hidden veggies! What else could you ask for? I ended up using canned beets (that’s all I had on hand) and just skipped adding any additional salt. I can’t wait to try them with fresh, roasted ones!

  14. Julie says

    Yummy!!! I substituted Coconut Milk due to a nut allergy and 1/2 c. Buckwheat for part of the flour to add just a touch of protein and they are FABULOUS!! These are so yummy as Mini-Cupcakes since they are moist little bites.

  15. Cari says

    I haven’t made them yet, but wonder how a touch of cayenne pepper would be in there? I LOVE spicy chocolate cupcakes!

  16. Sefora says

    Oh…my…goodness….THESE ARE AMAZING!!! I would never have guessed that these are vegan or have beets in them!!! I’m not a baker and these came out perfectly according to the recipe…I just had to come back and reply b/c they’re so awesome!

    To make my life easier I used “steamed and peeled ready to eat baby beets” from Trader Joe’s that are vacuum sealed.

  17. Nikki says

    I made these this weekend and while making it, I realized you never mentioned the rest of the 2 medium beets. They turned out great, but I only utilized the 1/2 cup and had a lot of “waste.” Was that the way you intended? Since it said to set aside the 1/2 cup, I assumed I would have needed the rest. Thanks for the clarification.

    • Dana says

      Good question, Nikki! Yes, since beets vary so greatly in size and they can be difficult to puree if there isn’t enough “bulk” in the food processor, I included 2 beets in the recipe. I did have leftover puree and used it to make Beet Hummus. Hope that helps!

  18. Elle says

    They soUnd soo good.did anyone baked them with gluten free floure? Would appreciate your help before I start experimenting with baing beets. THANK YOu

    • Dana says

      Elle, I haven’t tried these with gluten free flour but I do think it’d work! I have a blend I use that I’d recommend trying. No guarantees, but if you try it let me know how it turns out!

      • Elle says

        Hi Dana, thanks for your quick reply. I made them with cow’s milk and a mixture of barley and bought gluten free flour. They did not rise as much as yours in the picture, but were absolutely delicious. My friend and her 92 year old mum loved them and asked for a recipe!

        • Sara says

          If you’re using gluten free flour because you need to be gluten free, you shouldn’t use barley! Major gluten! If it’s for another reason, then it doesn’t matter. I couldn’t not say something though :)
          On that note, I will be making this gluten free (hopefully this week) so I’ll let you know how it goes!

  19. natalie says

    Omg these were delicious! honestly one of the best cupcakes ive eaten let alone baked.. i ended up using less coconut oil because i ran out halfway through making these so added a tiny bit more beet puree and used some cream cheese butter icing on top afterwards that i had sitting in the fridge from my last baking endevour.. my husband and i are going to make short work of this batch. The beet i used was so huge! I have enough beet puree in my freezer for 3 more batches of cupcakes… all from just 1 beet! It was bought from an organic produce market here in new zealand.. so good! Thanks so much for this recipe

  20. Ksenia says

    Do you think I could make the following replacements?
    - agave for the sugar
    - almond flour for the regular
    -carob powder for chocolate

  21. Jolene says

    I’ll admit I was skeptical. Even reading the reviews, I thought “yeah right, there’s no way it’s that good”. But WOW. I’d never know that it was healthy OR vegan. I think it’s better than the original cupcake recipes… the ones with full fat, etc. I added a sprinkle of powdered sugar to the top for a bit more sweetness which was the perfect accent to them. (I don’t know if powdered sugar is considered vegan- but I don’t know why it wouldn’t be).

    I’m pretty picky about my sweets- so if you’ve won me over, then you’re more awesome than words can describe.

    I would officially love you forever. But- I think I’ll just subscribe to your page instead! haha

  22. Daniella says

    Hi!
    Had a go at the beet cupcakes, and mine came out REALLY dry and starchy. Not moist at all. I only baked them for exactly 22 min.
    Any suggestions?
    Thanks! :)

    • Monica Joy says

      I made them last night and I only baked them for 22. They came out perfect! Not sure what went wrong for you. I used almond milk I made, and canola oil. I also used white flour versus pastry flour.

      Monica

  23. Monica Joy says

    Thank you for posting this. I have made a vegan chocolate beet cake from Vegan Table, but wanted to make cupcakes instead. The verdict is in: Moist and delicious.

    Thank you.

    Also, I love everything about your site. It figures you live in Portland where all things are wonderful.

  24. says

    I know I am a little late to the beet cupcake party, but thanks for posting this! These were so easy and delicious and even my husband who hates beets enjoyed them. So glad I discovered your site!

  25. says

    These were absolutely delicious! Thank you so much for helping me to feed my little 3 1/2 year olds a yummy and healthy snack. We didn’t have any vanilla almond milk, so we used the dark chocolate almond milk and threw in 1/3 cup of melted dark chocolate chips in with the wet ingredients. The result, glossy dark cupcakes that were gobbled up in two days!

  26. Jen says

    Just made these at 3AM for my son’s classroom snack. Oh. My. Heavenly Goodness. Both raw and baked, this recipe has outdone itself. THANK YOU!

  27. j-ro says

    just made these last night and they have blown my and my fiance’s mind! So moist and delicious. I used quinoa flour and they turned out fantastic. I had to bake them for a lot longer though (almost 40 minutes) Thank you!

  28. Alysha says

    Hey! Recipe looks amazing. Just wondering if stevia or coconut sugar can be used as a replacement for sugar??

    • says

      Alysha, I’m not sure on this but if I had to guess I’d say stevia could be subbed, just use less since it’s naturally sweeter. Coconut sugar should be a 1:1 trade. Hope that helps!

  29. says

    I have always loved the color of beets…..so vibrant and beautiful! It is one of of the very few foods I have ever been able to enjoy, although I keep trying!
    I tried again today with these….and while they turned out with a perfect crumb and texture, I could still taste the ‘dirty’ beet taste. maybe not all beets are created equal…kind of like some carrots taste dirty instead of sweet too.
    I made mine gluten free….1/3 toasted quinoa flour, 1/3 sprouted brown rice flour, and a touch of sweet rice flour and 1/2 teaspoon guar gum.

    I also used palm sugar instead of cane sugar. I will try this again with pumpkin or sweet potato purée instead!

    • says

      Thanks for sharing your experience, Tessa. I didn’t detect the beets, but I some beets may be “dirtier” than others. An easy alternative would be subbing butternut squash or applesauce next time!

  30. Kaitlin says

    I came across this recipe out of desperation. I love beets. My husband, however, cannot stand them. My CSA box has been loaded for the past few weeks with them, so I’ve been desperately trying to find something that would get my husband to eat beets. And WOW. These are INCREDIBLE. So chocolatey and super moist. My husband devoured these and requested I make more. I gave the recipe to my parents who had a guest coming into town. My parents loved them and the guest asked for the recipe as well. I currently have beets roasting in my oven so I can make another batch today. Thank you!!!

  31. says

    Dana, these look amazing! I am making cupcakes for a birthday today, and the guest of honor is not a fan of veggies—I wonder if anyone will notice? ;)

  32. meenaL says

    Lovely n health cupcakes.was wondering if I can use cows milk instead of almond milk.hope I would get the same results.your advice is appreciated. Thanks.

  33. Vidya says

    Amazing recipe! I just made it tonight and it was simply amazing! I cannot believe how soft it turned out :) and it was the right amount of sweetness (without any chocolate powder or sugar on top). I stuck the beetroot in the pressure cooker instead of the oven. Also, I used cows milk instead of almond/soy milk. Everything else was the same. Excellent recipe! I’m about to send this off to my long distance love for Valentine’s Day :) <3 Hope he loves it too!

  34. Stacie says

    You have a recipe for all the lonely items in my fridge! I had two lovely, organic beets sitting in there with a forgotten purpose. Why not turn them into a fudgy dessert! Yay! I destroyed my kitchen when a malfunction (actually, user error) caused beet juice to spray everywhere! Ha! Oh well, I didn’t care so much once the yummy treats were done. Kids are excited about taking them for snack today at day care! I feel like a super mom because my kids are eating beets!!!! Thanks!

  35. jana says

    Hi. What arte the ingredients in grams please. I am from UK> And I dont know the cup measurements.
    Thaaaaank you. Jana x

  36. Mycale E says

    Yes! These were exactly as described fudgy, moist, and rich without a hint of beet. These are the perfect chocolate cupcakes and they passed the taste test at work. They couldn’t detect the beets and even said they taste just like boxed devil’s food cake. The second test will come tonight when I take them to a March Madness party!

  37. Karen says

    thank you for this! First time using beet in a cake recipe. I totally forgot to add the coconut oil, which I had set aside to liquify and they still turned out great, without any fat added! I cut them in half and spread a little sugar-free raspberry jam on them. So delicious! Thanks again :)

  38. Brenda says

    Our 4 year-old and I made these this afternoon instead of going to the mall…AMAZING results. Excited to eat one later on…

  39. Jilla says

    Ok the *only* thing I think is missing from this recipe page is the yield amount, unless I missed it somewhere! Do you have an idea of how many cupcakes this recipe makes? Secondly, have you done this recipe using coconut and/or tapioca flour? I don’t own all-purpose flour and generally use those alternative flours for baking, but I’m not sure how much of each to use.
    Thanks!

    • Dana Shultz says

      I believe it the Yield it said 10 cupcakes. I haven’t tried it with any other flours so I’m no help there. But, feel free to experiment and let me know if you do!

  40. Anne says

    I tried this recipe this past weekend and they were amazing – SO decadently fudgy!! I used applesauce as I didn’t have any beets to hand but would love to try it again with beets!

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