Beet-Cacao Cupcakes

beet cacao cupcakes

I have a sweet tooth. A pretty insatiable one at that. But I like to get creative about how to satisfy it and usually do so with really good quality dark chocolate or lately - inserting healthy ingredients into desserts. Sometimes you just need to make cupcakes. And while this dessert is definitely a cupcake - it looks - tastes, and feels like one, it's full of beets. Beets go SO well with chocolate - adding to that depth of moist, chocolatey flavor, and I promise you cannot taste them one bit. Your kitchen, however, may get a bit messy. I hope you enjoy this recipe and all the wonderful 'grounding' energy of eating root veggies like beets. 


  • 2 medium beets
  • 1 cup unsweetened nut milk (I used almond) 
  • 1 tsp apple cider vinegar
  • 3/4 cup raw turbinado sugar (or granulated sugar)
  • 1/4 cup melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup whole wheat pastry flour or unbleached all-purpose flour
  • scant 1/2 cup cacao powder or unsweetened coco powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt 
  • (optional) frozen or fresh fruit of choice (I used frozen cherries)


  1. Preheat the oven to 375 degrees. Remove the stem and most of the root from your beets and wash them clean.
  2. Wrap beets in foil drizzle a bit of oil on them, wrap tightly so they don't leak, and roast for about an hour or until tender.
  3. Once cooled, puree beets in a blender or food processor, adding a bit of water (or even OJ) to ensure they mix. Measure out about 1/2 cup and set aside. Use the rest in a smoothie, add it to rice, veggies, etc.
  4. Line your muffin pan with paper liners
  5. Whisk almond milk and vinegar in a large bowl and set aside for a few minutes to combine and curdle (about 5 minutes)
  6. Add the flour, cacao, baking soda, baking powder, and salt to a sifter and slowly sift into wet ingredients while mixing.  Using a large fork, or a mixer, beat batter until smooth
  7. Pour into liners filling about 3/4 of the way full. Optional: Add fruit of choice into batter, pressing gently down into each tin (I used 2 frozen cherries for each cupcake) 
  8. Bake anywhere from 18-25 minutes (depending on your oven) or until a toothpick inserted in center comes out clean

Let cool and enjoy!!

(this recipe is vegan and was inspired by the minimalist baker)