From Minimalist Baker
Vegan Beet Cupcakes
- Time
- 1 hr 45 min
- Makes
- 10
- Ingredients
- 11
Get the recipe at Minimalist Baker (opens in a new tab)
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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
Nutrition · per serving
1 cupcakes per serving
- Calories
- 169 kcal
- Fat
- 6.5 g
- Fiber
- 2 g
- Sugar
- 16 g
- Sodium
- 41 mg
- Protein
- 2.3 g
- Carbohydrate
- 28 g
- Saturated fat
- 0.8 g
As published by Minimalist Baker.
The method
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