Vegan Cupcakes – Fudge, Beets, and Sprinkles

Vegan cupcakes with beets, you say? Forsooth, you must think us madmen. But no. We are not mad. Nay, the scales have been lifted from our eyes.

Vegan Cupcakes – Nature’s Vegan Cupcakes

We told you on Monday about the beautiful beet cake we made. This time, with the assistance of our son and daughter, we made a tray of delicious vegan cupcakes, again based around beet puree. These ones are gluten-free, and so while they’re a little more crumbly than cupcakes with wheat flour tend to be, they make up for it by being absolutely delicious. And our kids agreed!

Vegan cupcakes with rainbow sprinklesA two year old contemplates the wreckage of her vegan cupcakesVegan cupcakes can still make for messy hands!



1 cup almond meal
1/4 cup rice flour
1/4 cup cocoa powder
1/2 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
2/3 cup beet puree*
1/4 cup coconut oil, softened
1 Tbsp flaxseed meal
3 Tbsp water
1 Tsp vanilla
2 Tbsp maple syrup
1/4 cup coconut milk
2 oz chocolate, melted


3/4 cup chocolate chips
1/2 cup coconut cream**

*To make beet puree, roast beets wrapped in aluminum foil at 425° F for 60 minutes, and then peeling and pureeing.

**Coconut cream comes from putting a can of coconut milk in the fridge, letting the components separate, and then scooping off the solid part.


Preheat oven to 350° F. Mix dry ingredients in a large bowl until well combined. In another bowl, mix the wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and mix together, being careful not to overmix. Distribute into cupcake tins and bake for 30 minutes.

For the frosting, heat the coconut cream in the microwave for 1 minute,\ and pour it over the chocolate chips. Mix until everything is melted. Place in the fridge until cooled, then remove and whip with a hand mixer. The frosting will lighten in color and the consistency will become familiar if you’ve ever had frosting before, which, come on.

Once the cupcakes are cooked, let them cool on a wire rack. Once cooled, frost them. Top them with rainbow sprinkles if you think it might convince your three year old to eat the whole cupcake instead of just licking off the frosting, even if in your heart of hearts you know it will never be.