Beetroot Devil's Food Cupcakes by Kathryn Armitage | Mealz

Beetroot Devil's Food Cupcakes


6 Servings

5 min Prep, 30 min Cook


Allergy Friendly


These chocolate beetroot cupcakes are fudgy, vegan, gluten-free and topped with an insanely creamy avocado frosting. So along with some superfood magic and some healthy, skin-loving fats there are two types of vegetables in this recipe as well. I don't know about you but I take that to mean these cakes are seriously high on the health scale..... I'd go as far as to say it’s practically a chocolate covered salad!

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  • Cupcake Ingredients
  • Frosting Ingredients

Cooking Stages

    • Preheat your oven to 190c and line a muffin tray with paper cases.

    • Puree the cooked beets in a food processor using a little water to help along the process. Measure 1/2 cup and set this to one side.

    • Whisk together the almond milk and vinegar in a large bowl, and leave for a few minutes to curdle. Then add the sugar, oil, vanilla extract, and 1/2 cup of pureed beets to the bowl and beat this all together.

    • Next, sift in the flours, cacao powder, baking soda, baking powder, and salt slowly whilst continuously mixing and keep mixing until there are no large lumps.

    • Pour the cake batter into liners, filling roughly 3/4 way full and bake them for 25-30 minutes or until a toothpick comes out clean.

    • Whilst the cakes are baking place all the frosting ingredients into a food processor and blend until completely smooth.

    • Allow the cakes to cool on a rack before piping (or smearing!) your frosting on top of the cupcakes and storing in an airtight container.

Nutrition Facts

Serving Size 104 g

Amount Per Serving
Calories 158 cals8%
% Daily Value*
Kilojoules 663.2 kJ8%
Fat 8.2 g13%
Sodium 289.5 mg13%
Carbohydrate 19.1 g6%
Protein 3.8 g8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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