

Chocolate Beet Cupcakes and Choco Avocado Frosting
Gluten free and vegan chocolate beet cupcakes topped with choco avocado dressing and strawberries.
Ingredients
- 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
Directions
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Preheat the oven to 350 degrees. Line a cupcake tray with cupcake liners.
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In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.
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Add the organic coconut oil, beet puree, water, and apple cider vinegar. Mix batter by hand.
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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.
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Let the cupcakes cool in the pan for about 25 minutes. Allow cupcakes to cool completely before frosting.
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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.
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Frost the cooled cupcakes and garnish with thinly sliced strawberries. Store the frosted cupcakes in the refrigerator.
*To make the beet puree, add two medium sized cooked beets to a food processor, add 3 tablespoons of water and blend until smooth.
Inspired by: https://theprettybee.com/chocolate-beet-cake-chocolate-frosting/
Servings:
12
Yield:
12 cupcakes
Main Ingredient:
Cocoa powder, Beets, Avocado
Categories:
vegan, vegetarian, gluten-free, dairy-free, snack,