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

4.6 from 29 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. 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!

  2. 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!

  3. 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

  4. 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!

  5. 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 :)

  6. 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…

  7. 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!

  8. 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!

  9. Lin says

    Hi Dana
    Really love your recipes they’re awesome!

    Would it be possible to turn these cupcakes into red velvet cupcakes if I used just 1 Tbsp chocolate powder?
    And do I have to substitute something else for the rest of the chocolate powder in the original recipe?

  10. Eiko says

    These are incredibly delicious! I threw in about half a cup of chocolate chips at the end, and they added a little extra something. I can taste the teeniest hint of beet but I’m guessing that’s because I used large beets (and really it’s only if I’m looking for it; otherwise I’d never know). Next time I’ll try using smaller, fresher beets. Thanks for a fantastic recipe!

    • Dana Shultz says

      Nice! Yeah, chocolate chips have to be awesome in these. So glad you enjoyed it, Eiko! Thanks for sharing.

  11. Aimee B. says

    These are AMAZING! Definitely one of our favorite chocolate cupcakes. No one would ever guess they contain beets. I would give them more than 5 stars if I could! :)

  12. laura says

    these were a big hit at the BBQ i just brought them to. thanks for the delicious recipe! i didn’t see the double choc. beet muffin recipe until after i made these, but i’ll definitely be trying that one out next. can’t wait!

  13. Eve says

    We’ve made these twice. The first time they tasted a little odd, rather earthy and not that chocolatey. The second time we doubled the cocoa powder, added a bit of chopped chocolate, a smidgen extra sugar, some broken pecan nuts, and 1.5tsp fake coffee powder (not sure it needed that), and they were great. Not too sweet, but thoroughly chocolatey. and definitely worth making again. Though I wouldn’t call them fudgy. Perhaps we should have reduced the cooking time?

    • Dana Shultz says

      Eve, thanks for sharing your experience! I call them fudgy because they’re super moist and chocolatey. If you’d like to reduce the cooking time, that would definitely make them a bit more fudgy. Hope that helps!

      • Eve says

        I wouldn’t really call them “super chocolatey”, since we had to double the cocoa and add extra chocolate before they actually tasted of chocolate. As for moist, well, they held together very well for vegan baking, but once you start to eat them they fall apart, is that “super moist”?

  14. BR says

    I tried and was underwhelmed. Texture/moisture was nice but the flavor was meh. A few missteps: 1) almond milk doesn’t curdle/sour with vinegar. While that’s a popular method for making buttermilk with animal milk, the almond milk doesn’t react the same way. The chemistry is wrong, and moreover does this really need this to be a ‘buttermilk’ based recipe? 2) Rather than sifting the cocoa in with the flour, I also suggest blooming the cocoa with one of the liquid ingredients to develop and enhance the chocolate flavor. This is THE most common reason most chocolate cakes aren’t very chocolatey. I debated doing it for this recipe but believe one has to review the recipe as written, not tweak it and then grumble about bad results. Too often recipes forget baking is a delicate process that relies on the chemical properties of the ingredients and interactions between them (fat, water, protein, acid, heat, leavening), and add more frosting or other garnish to make up for it. I applaud no-frosting cupcakes, but you need to bloom the cocoa to make it work.

    • Eve says

      What is blooming? I simply doubled the cocoa powder, and also added some chopped chocolate. Next time I’ll get hold of chocolate drops instead.

      I’ve heard that soy milk curdles with vinegar, can you comment on that? Also I think the vinegar is part of the egg substitution process.

  15. Em says

    Beautiful cupcakes, with a lovely texture, but my family and I all agree they weren’t chocolatey enough. I made an uber-chocolate glaze for the top and that saved them. I would be interested in trying to tweak the recipe, though, to try to make them more flavorful.

  16. Melissa says

    These are delicious, but I am hoping to make a cake, not cupcakes… If i doubled the recipe, do you think that I would have enough for two 9-inch cakes?

  17. nicole says

    hey there! I just made these and they are delicious, but the batter turned out crumby, not like a normal batter as someone also experienced above, and i’m not sure what i did wrong. i used organic coconut flour and grated the beets like mentioned (as opposed to making a purée), but other than that followed the recipe and measurements. does anyone have tips on making these so they turn out moist? they would be greatly appreciated!

  18. sandra says

    I just baked them they came out perfect and very moist. I glazed them in white chocolate. ..very yummmmy.

  19. STORM says

    I’ve made this recipe twice in the past 5 days, substituting coconut oil with applesauce in the second batch. Still phenomenal. I topped them with some carob chips and a glaze of coconut milk combined with vanilla and icing sugar. The cupcakes were made as birthday gifts and recipient #1 replied with serious High 5s. Second batch will be gifted tomorrow. I expect the same reaction. After posting pics of them online, I’m receiving requests for more. Splendid work putting this recipe together. Mucho gracias. :-)

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