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Vegan Vanilla Beet Cupcakes

So, if I do say so myself, I’m rather happy with how these little cupcakes turned out! I used only wholegrain, plant-based ingredients, replacing white flour for whole wheat, sugar for coconut sugar and milk for coconut milk. These vanilla beetroot cupcakes will even provide you with 1 of your 5-a-day. Being that I love coconut, I whipped up some vegan coconut icing to compliment the flavours in the cupcakes and they went down a treat!

Health benefits of beetroot:

  • Beets contain nutrients that protect cells and enzymes from¬†environmental stress.
  • They are high in vitamin C, helping to boost your immune system.
  • They also provide essential vitamins such as, fibre, potassium and B vitamin folate.

Ingredients (makes 6. Double up on ingredients to make 12)

  • 3 cooked beets
  • 1 1/2 cups of whole wheat flour
  • 1 cup of unsweetened coconut milk
  • 1/2 a cup of coconut sugar
  • 1/4 of a cup of melted coconut oil
  • 2 teaspoons of vanilla essence
  • 1 teaspoon of baking powder
For the icing:
  • 3 cups of icing sugar
  • 1 teaspoon of vanilla essence
  • 3 tablespoons of unsweetened coconut milk
  • 1/4 cup of coconut oil
  • Preheat oven to 180 degrees celcius and line a cupcake tin with cupcake holders.
  • In a bowl, combine the whole wheat flour with the coconut sugar and baking powder.
  • Using a blender, combine the beets, coconut oil, coconut milk and vanilla. Once blended, add to the bowl of dry ingredients.
  • Pour the mixture into the cases, ready to put in the oven.
  • Bake for 25 minutes and allow to cool completely before icing them.
Method for icing
  • Beat all the ingredients until you achieve a smooth consistency. Keep refrigerated until the cupcakes are ready to be iced.
  • Dust with cocoa powder (optional).
I hope you enjoy this recipe as much as I did!