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 47 reviews
Vegan Beet Cupcakes
Prep time
Cook time
Total time
Fudgy vegan cupcakes with pureed roasted beets and a dusting of cocoa powder.
Recipe type: Dessert
Cuisine: Vegan
Serves: 10 cupcakes
  • 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
  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


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

(or jump to leave a comment & review)
  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

    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.


  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.

    • 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!

  41. 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?

  42. 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.

  43. 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! :)

  44. 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!

  45. 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”?

  46. 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.

  47. 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.

  48. 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?

  49. 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!

  50. sandra says

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

  51. 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. :-)

  52. Jacqueline McSpedon says

    Made these yesterday for a kiddie pool party and they were amazing!! I did top them off with a simple cream cheese frosting and sprinkled some mini chocolate chips on top and everyone raved abut how super moist and not overly sweet they were.
    Thank you for an amazing recipe!

  53. SarahL says

    I have made these cupcakes a couple of times and they have turned out moist, chocolatey and delicious each time. I decided to try making it as a cake this time and after reading an earlier comment I decided on a 23cm cake tin (9 inches). I cooked it for 25min and the cake texture and flavour turned out great, however it was very flat! Next time I will either double the recipe or use a much smaller tin. I also just used raw beetroot that was very finely grated and I didn’t notice a difference from when I used cooked beetroot. Thank you, will definitely be a recipe I use again and again :-)

  54. Sarah B says

    I attempted to make these and they burned halfway through cooking! I’m not a very experienced baker – I’m not sure what I did wrong! :( I followed the recipe with the exception of not curdling the almond milk (I was out of vinegar). Then baked @ 375 for 22 minutes. At 11 minutes my stove gave me a fancy “your foods on fire” beep/code and I had very black topped cupcakes to take outside. Baking Fail. :( Any ideas on what I did wrong?

    • Dana Shultz says

      Hmm, this was the first report I’ve had of this problem, so I assume it was either faulty ingredient or not curdling the milk. Better luck next time!

    • Stéphanie says

      Celcius versus Farenheit temperature maybe (I don’t know). But its surely not the curdling of the milk s I didn’t either for a couple of times I did the recipe (just forgot) and they turned out great!

    • Sarah B says

      Well, turns out my oven was on the fritz. The temperature regulator had gone out. shortly after “the muffin incident” it started burning everything! But now it is all fixed. :) Time to try to make some more!

  55. says

    These cupcakes were amazing. I have a dairy allergy, and my neighbors daughter has a dairy and egg allergy. When I found this recipe, I hit the store for some fresh beets. Followed the recipe exactly. I have three fussy boys and they were eating them before I made icing for on them. They said you couldn’t taste the beets, and if they didn’t know any better they would have sworn it was my heavenly chocolate cake which is loaded with buttermilk. I think I will double the recipe and turn it into a cake since I have leftover beets that way I don’t waste them. Thanks so much for the easy and tasty recipe.

      • says


        I had left-over pureed beets. I thought about doubling the recipe and making it into a 9 x 13 cake. I will let you know how it turns out. Gave my neighbor your information. Her daughter has a dairy and egg allergy. Thanks for sharing.

  56. September says

    Love this ! BUT… No tin foil !!! You can get roast beets fine without poisoning yourself. Tin foil is NOT ment to cook in. It is ment to keep things warm AFTER they are cooked. I have had a bumper crop of beets this year and although I’ve made several beet cakes so far I’m excited to try this one. Minis the foil.

  57. Stéphanie says

    INSANELY good!!!!

    My daughter is turning 4 next week and she asked for this cake… a multi layers version with strawberry jam/purée. I bet everyone will love this decadent cake!

    Anyone know of a great lactose free / vegan frosting?!?!


  58. Amy J says

    Doubled the recipe and baked it in a 9′ springform pan for about 42 minutes. It turned put great. I started checking at 20 minutes, the doubled recipe did take about 42 minutes to bake. Afterwards I sliced it to make a layered cake with tofu based chocolate cream filling and Nuevo Raw’s chocolate ganche for the icing. Killer. Also, I used canned beets because I was lazy and in a hurry to bake the cake. So I would say that while usually I am against using food from a can there should be no substitution issue, boiling beets now to make another cake. Single serve blenders work fine for small amounts of beets so if you have one you can just cook what you need.

  59. says

    I’m curious, can we use the beets boiled in water or raw? I know the flavor won’t be exactly the same, but it’ll save me some time. ;) I’ll try it with almond flour and flaxseed/water mixture instead of the flour and coconut oil (allergic). Thanks for sharing!

  60. meg says

    Love it! I’ve never bought beets before, I recently started getting organic veggies delivered and there were some in this weeks box. Having no idea what to do worth them, I stumbled on this recipe. I’ll now be keeping an eye out for more beet dessert recipes.
    I used G.F. flour, organic cane sugar, and a little extra coconut oil (I wasn’t paying attention to my measurmeets haha). Nothing about the taste suggests they are GF, vegan, or have vegetables in them! I’ll be handing them out to my friends and family to see their reactions, without telling them what’s in them first!

  61. Kelsey says

    My daughter with food allergies loves cupcakes. I have tried several different vegan beet cupcakes and these are THE BEST! The other recipes were so gross I wouldn’t eat them and gave them all to my daughter…but THESE CUPCAKES ARE AMAZING! Thank you!!!

  62. says

    Hi Dana,
    These look delicious. I have one question though. Could you bake these without having to cook the beets? (i.e., just using the raw beets)

    Thank you!
    Melissa C.

    • Dana Shultz says

      I didn’t try that but it’s totally worth a shot! Another person used carrot puree and I’m pretty sure applesauce would work, too. Let me know what you try!

  63. Kristen says

    Delicious!! I added a chocolate glaze made from melted Enjoy Life mini chips and rice milk to make them more like traditional cupcakes. I love sneaking veggies into baked goods, and this recipe is wonderful! :)

  64. Mycale E says

    You know that Cosby Show episode with Cliff, Olivia, a cake, and paper towels? The only thing that saved me from carving the center out of my cake was that one layer had a rounded top. That tiny taste is enough to hold me over until tomorrow. I doubled the recipe, baked it in two springform pans(30ish minutes), frosted the middle and top with vegan chocolate buttercream frosting, stacked them, then popped the outer ring back on the pan. Now it’s read for the trip to Portland.

    Your recipe is flawless and doubles beautifully. My coconut milk didn’t curdle much and the coconut oil solidified while mixing but it didn’t affect the end product. Any thoughts on how date paste/purée would do as a substitute for some of the sugar?

  65. Amber says

    These looked fantastic.. But I was a bit skeptical, tried this recipe out today and it’s quite good. I subbed the flour for AP Gf flour and swapped the sugar for brown sugar, turned out great :)

  66. Alicia says

    Made these last week and LOVED them! I hate beets and have thrown them out because they spoiled before I could figure out what to do but now I know how amazing these are and will definitely be making them again and again! Brought them to work and my co-workers loved them! It was only after that I told them they had beets in them : )

  67. says

    This is such a great recipe! I substituted the almond milk with coconut milk and also cooked the beets in boiling water instead of roasting them. My cupcakes came out very fudgy and moist, and my coworkers and friends really enjoyed them. They were so surprised when I told them the cupcakes were vegan and had beets in them.

  68. Nicole says

    Has anyone tried these with gluten free flour yet? I read through without seeing any responses to how they turned out.. Maybe ill just try anyway ;)

  69. lffSodium says

    I think your sodium per serving in the nutritional information is a typo. Should be about 144 mg per cupcake not 41.

  70. MB says

    This reminds me of the vegan pan cake on King Arthur’s site (an old recipe). The beets seem to make the texture more dense which is nice. Somehow they don’t quite satisfy my dessert craving… perhaps if they had icing to kick it up a notch they would. Still though, they’re tasty.

  71. Jane says

    Hi there! I doubled this recipe for a birthday cake, 2 8″ pans. It looked great when it came out, the skewer was clean, I did the whole filling and frosting thing, presented the cake but….something not quite right! The inside was kind of dense layers of chewy (not fudgy!) stuff. I’m not sure what went wrong? It is edible, but I realised trying something new for a birthday cake was perhaps not a good idea! If you have any thoughts on what might have happened please let me know! Did I mix it too much?

  72. Annette says

    These are delicious made with Americas test kitchen gf flour blend. Every tin I make these my husband says they taste like a hostess cupcake, so last time I made them I piped some “cream” filling into the center and frosted them with chocolate frosting. It was a big hit. Thanks for a great recipe.

  73. Elizabeth says

    My family tries to follow a paleo diet so I altered the recipe a bit. Instead of canola oil I used melted coconut oil. Instead of raw sugar I used coconut sugar. I left the flour in, I’m still working on a good baking blend of my own creation. I’m excited to see how these come out!

      • Elizabeth says

        Absolutely! So far I have really enjoyed cooking with almond flour and coconut flour. I try to avoid xantham gum. I might try adding in flax meal to one of the blends. I’m having weight loss surgery and paleo is a very good diet to be on after it’s done. High protein. We can’t have a lot of gluten/bread products.

  74. Ryann says

    I just made these and they are sooooo delicious, and roommate approved! However, I used honey as my sweetener, skipped the vanilla extract because I was out of it, and used carob powder instead of cacao powder. Even with these substitutions, they were delicious! I will definitely be making these again.

  75. Clarissa says

    Hi there, I was wondering if the cupcakes could be put in the freezer for max 5 days and still come out okay.

  76. Moniqe says

    I hope you’re still answering questions about your wonderful fudge cupcakes. I must bake a batch of them for this weekend. I want to prove that vegan baking is not for people living in the woods to my friends. Question: Can I use almond or coconut or any non-wheat flour? Thank you

    • Elizabeth says

      The issue with coconut flour is that it absorbs liquids like a sponge. I find that if I need to use coconut flour I have to add eggs…though some people swear by olive oil (I personally do not cook with olive oil. When it reaches a certain temperature it becomes trans fat). So if you do use coconut flour you will need to add in some other starches like tapioca starch.

  77. Sarah says

    Just made these- they are the best cupcakes I’ve ever made and you can’t taste the beets. SO GOOD!!

  78. Michelle says

    Awesome Fudgey cake! Made this twice now. Second time I doubled it and baked in a glass casserole pan, served with fresh blueberries on top. So good. Definitely so good it doesn’t even need frosting.

  79. Levon says

    I was wondering how 2 medium beets result in only a half cup beet puree. That does not sound right.

  80. Megan says

    Not bad! I made three batches ( I have SO many cupcakes now!)
    1. I forgot the oil, and cooked for 22 minutes. Not completely done, and were sticky. Still gobbled up though!
    2. Used oil, and baked for 25 minutes. I used EVOO for a coconut-sensitive friend. She loved them, but they were still sticky to the paper.
    3. Used coconut oil, and cooked for 25 min. I tried one a little after cooling, and it was still sticking to the paper. BUT! I tried one 4 hours later and it slid right off the paper. I’ll have to remember to make these a day in advance for any event!

    In addition, I used powdered sugar on top, too :) wonderful amount of sweetness, and easy to travel with.
    thank you!!

  81. Heidi says

    Wow! This was my third muffin recipe of yours that I’ve tried in the past three weeks, and you’ve hit two home runs and one to third base. This one was a home run! It was my first time making a chocolate beet recipe and they are delicious. Thank you. And please keep on making such amazing recipe.

  82. Sarah Rimmer says

    I’m making these for my niece’s 2nd birthday on the weekend. Beets were abit out of my price range so I bought a tin of baby beets. I was just wondering do I still need to roast them for 1 hour like in the recipe for the fresh beets? Also will 1 tin of baby beets be enough?
    Thanks :)

    • Dana Shultz says

      If they’re in a cna, they should be cooked! As long as they’re tender and can be pureed, they should be fine!

  83. Molly says

    These were great! A bit too dry.. For the next time, will I be able to substitute the sugar for maple or another sweetener?

  84. Natalie says

    Hi Dana,
    I made these cupcakes yesterday & they were delicious! Thank you for the recipe! :)
    I wanted to make them suitable for my 13 month old baby girl who we’re not giving processed sugar to yet, so I substituted 1/4 cup maple syrup & 1/2 cup unsweetened canned apple for the sugar. They tasted great! Not sweet, but very fudgy & chocolatey. I also used two vacuum packed beetroots that were already cooked & peeled (with nothing added), which saved me time. The ones I had made up 1/2 cup exactly – perfect! I blitzed them in my Magimix food processor & threw everything else in there as well, which was really quick & saved on the washing up too ;)

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