Chocolate Beet Cupcakes & Choc-Avocado Frosting

19 65 466
Ingredients Minutes Calories
Prep Cook Servings
20 min 45 min 10
Chocolate Beet Cupcakes & Choc-Avocado Frosting
Health Highlights


1/4 cup Almond flour/meal, Bob's Red Mill
3/4 cup Almond milk, vanilla, unsweetened, Silk
1 tsp Apple cider vinegar
2 avocado(s) Avocado (for frosting)
1/2 tsp Baking powder
1 tsp Baking soda
1 beet(s) Beets, raw (roasted)
1/2 cup Cocoa powder, unsweetened (for frosting)
1/2 cup Cocoa powder, unsweetened
1 tbsp Coconut oil (melted, for frosting)
1 cup Coconut oil
1/2 cup Coconut sugar
1/2 tbsp Maple syrup
1/2 cup Maple syrup (for frosting)
1 cup Oat flour
1 tsp Salt
1 pinch Salt (for frosting)
2 tsp Vanilla extract, pure
2 tsp Vanilla extract, pure (for frosting)


Remove stem from the beet, wash it thoroughly and lightly coat with high heat oil then wrap in tin foil. Place on a baking sheet and cook in the oven at 425°F for 45 minutes to an hour, or until soft. You can use an oven mitt to squeeze it and see if it is pliable, it indicate it is done. Remove from the oven and set aside to cool for at least an hour. Peel the skin off cut off any hard spots, and dice the roasted beet and measure out 1/2 cup for the recipe.

Preheat the oven to 350°F then grease or line a muffin pan for 10 cupcakes.

In a large bowl, sift together the dry ingredients (oat flour to baking soda), making sure to work out any large lumps, then set aside.

Stir together the almond milk and the apple cider vinegar in a measuring cup and allow to sit for a few minutes to curdle. Add it to a blender or a food processor along with the 1/2 cup diced and roasted beet, coconut sugar, pure maple syrup and vanilla extract. Blend on high for about 20 seconds, or until a smooth liquid forms.

Pour the liquid into the bowl with the dry ingredients then add the melted coconut oil last. Use a spatula to fold everything together until well combined, making sure there are no lumps.

Using a scooper or a small dry measuring cup, fill each one about 1/2 full to make 10 cupcakes. Bake in the preheated oven for 20 minutes, or until you can stick a knife in the centre and have it come out clean.

Meanwhile, prepare the frosting by combining all of the ingredients in a blender or a food processor and blending until smooth. Scrape down the sides a few times in between blending. Taste test, and add more maple syrup to make it sweeter.

Allow the cupcakes to cool completely before frosting them. Use a knife to spread the frosting on top or transfer it to a bag for piping. Store leftovers in an airtight container in the refrigerator for up to 2 days.


Nutrition Facts

Per Portion

Calories 466
Calories from fat 298
Calories from saturated fat 189
Total Fat 33 g
Saturated Fat 21.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.3 g
Cholesterol 0
Sodium 411 mg
Potassium 501 mg
Total Carbohydrate 39 g
Dietary Fiber 7.2 g
Sugars 22.3 g
Protein 5.1 g

Dietary servings

Per Portion

Grain 0.6
Vegetables 0.5

Energy sources


Meal Type(s)