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–+ servings

Vegan Beet Cupcakes

Fudgy vegan cupcakes with puréed roasted beets and a dusting of cocoa powder.
Author Minimalist Baker
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Stacks of Fudgy Vegan Beet Cupcakes topped with cocoa powder
4.72 from 130 votes
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 10 (cupcakes)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 medium beet (you'll need 1/2 cup puréed as original recipe is written)
  • 1 cup unsweetened vanilla almond milk (at room temperature if using coconut oil)
  • 1 tsp white or apple cider vinegar
  • 3/4 cup raw turbinado OR granulated sugar
  • 1/4 cup avocado or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 heaping cup whole-wheat pastry flour or unbleached all-purpose flour
  • 1/2 scant cup unsweetened cocoa powder (plus more for topping)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch salt
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  • Wrap beet(s) in foil, drizzle on a bit of olive or avocado 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 purée beets in a small blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside (amount as original recipe is written // adjust if altering batch size). Reserve the rest for things like beet hummus!
  • 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 1/2 cup beets (amount as original recipe is written // adjust if altering batch size) 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 3/4 of the way full. Bake 22 to 25 minutes (at 375 degrees F or 190 C), 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 and store in an airtight container to keep fresh.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 cupcakes Calories: 169 Carbohydrates: 28 g Protein: 2.3 g Fat: 6.5 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 41 mg Fiber: 2 g Sugar: 16 g