• 1 1/2 cups gluten free flour blend
• 1/2 cup unsweetened cocoa powder
• 1 cup organic cane sugar 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted 
• 1/2 cup beets pureed
• 3/4 cup water
• 1 teaspoon apple cider vinegar
• 4 strawberries, thinly sliced

 

For the frosting:

• 3 avocados
• 14 tablespoons maple syrup
• 1/3 c unsweetened cocoa powder
• pinch of salt

1. Preheat the oven to 350 degrees. Line a cupcake tray with cupcake liners.
2. In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.
3. Add the organic coconut oil, beet puree, water, and apple cider vinegar. Mix batter by hand.
4. Using a tablespoon scoop two spoonfuls of batter intp cupcake liners. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.
5. Let the cupcakes cool in the pan for about 25 minutes. Allow cupcakes to cool completely before frosting.
6. To make the frosting, combine the avocados, maple syrup,salt and cocoa powder in the food processor. Process until very smooth. Taste it, and add more maple syrup if needed.
7. Frost the cooled cupcakes and garnish with thinly sliced strawberries. Store the frosted cupcakes in the refrigerator.

 

Inspired by: https://theprettybee.com/chocolate-beet-cake-chocolate-frosting/