Almond flour beetroot and chocolate cupcakes

These beet and chocolate cupcakes are so moist and fluffy! They have a beautiful red shade that makes them even more irresistible. I don’t know about you, but I certainly eat with my eyes!

I love baking with ingredients that give back to my body. These cupcakes are full of fibre and veggie goodness! They are also refined sugar free.

You might worry that the cupcakes will taste like earthy beetroot, worry not! They do have a slight hint of something else that you can taste, but the beetroot does not carry a predominant flavour, it’s not instantly recognizable.

I added in the sugar free dark chocolate bits as they pair beautifully with beetroot, but also helps to moisten the cupcakes up a bit.

Almond flour beetroot and chocolate cupcakes

Refined Sugar Free, Gluten Free, Dairy Free

Ingredients

2 large beetroots, scrubbed and washed

2 eggs

1/2 tsp vanilla essence

1 tsp ground cinnamon

Pinch of sea salt

1 1/2 cups almond flour

1/3 cup sugar free, vegan chocolate chips

1/3 cup raw cacao powder

4 Tbsp coconut oil

4 Tbsp raw honey

1 Tbsp gluten free baking powder

Chopped nuts for garnish or coconut shavings

Coconut cream icing

1 tin coconut cream

1 tsp coconut oil

1 tsp raw honey

Instructions

Preheat the oven to 180 degrees and line a cupcake tin with cupcake cases. Boil the beetroot in a pot with boiling water until cooked.

Blend all the ingredients together in a blender, then pour out the batter into the cupcake cases. Bake for 40 minutes or until a skewer comes out clean.

Place onto a cooling rack.

To make the icing

Remove the coconut cream from the fridge and remove only the top part of the coconut cream inside the tin with a spoon. Add into a mixing bowl with the rest of the ingredients. Using a hand mixer, or whisk, vigorously mix all the ingredients together.

Spread the icing onto the cakes that have been cooled off. Sprinkle with some toasted nuts or coconut flakes to garnish.

Note

  • It is recommended to serve these cupcakes at room temperature.
  • Keep them in a closed container in the fridge for up to 5 days.
  • Instead of almonds you can use any other type of nut you like.

Did you make this recipe?

I would love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @chefdotsa.

Dot you later! X

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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