Vegan Chocolate Beet Cupcake/Muffins- Gluten Free
I wanted to make red velvet cupcakes, but when I noticed how much red dye went into the recipe I thought of the natural dye in beets! So I went for it, making a few adjustments to make the recipe gluten free and vegan.
In short, would I make these again`? Absolutely! But would I call them cupcakes? No!!! Fantastic muffins, yes! I would also add some crumbled pecans or almonds to give them a complimentary crunch. They would make an amazing breakfast or snack!
So if you want the cupcake version of this recipe- use regular flour instead of the gluten free flour, use two eggs instead of the Chia gel replacement, and add half a cup of sugar, this will give you a lighter and sweeter cupcake!
And yes…although I love to cook….my icing skills are surely lacking. I’m embarrassed to post the final picture but they were so much work it just feels worse not too!!
The best part about eating these little red pockets was that you didn’t have to feel guilty after!
1/4 cup coconut oil
3/4 c applesauce
1/4 c maple syrup
1 Tablespoon Vanilla
1 1/2 cups mashed beets
1.5 Cups of Gluten free flour
2 tsp xanthan gum
1 1/4 Tbsp baking power
5 Tbsp cocoa
1 Table spoon of Chia seeds
3 Tbsp water
This recipe requires a little bit of prep time. First start your baking your beets, use about 4 large beets to make 1.5 mashed, I always make extra for roasted beet salad or pasta. Roast them in a shallow pan with a bit of water in your oven at 450 for about 35-40 minutes- make sure they are very soft and mash easily. Once cooked, cool, remove the peels and mash.
Next prepare your Egg replacement using 1 tablespoon of Chia seeds and soak them with 3 tablespoons of water, after soaking for around twenty minutes it will form a solid gel.
While your waiting you can preheat your oven to 350F and line a muffin tin with cupcake papers.
You can then, in a large bowl or blender, combine the oil and apple sauce until creamy, about 1- 2 minutes. Then add your maple syrup, vanilla, and your mashed beets, blend until smooth, then add the flax mixture and blend again.
Next In a medium size bowl, combine all the dry ingredients and mix well. Add the dry ingredients into the blender with your wet ingredients and blend until lightly mixed- 20-30 seconds.
Fill your muffin tins 3/4 of the way full and bake for 20-25 minutes until a tooth pick comes out without having batter on it.
Makes 12 Muffins/Cupcakes