Minimalist Baker · by Minimalist Baker★ 4.7 (134)
Vegan Beet Cupcakes
NUTRITION · PER SERVING105M COOK
CAL 9%·PRO 5%
CARBS 28G65% OF CAL
4G FIBER16G SUGAR8G OTHER
FAT 7G36% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fudgy vegan cupcakes with roasted beets, creating a rich chocolate flavor without eggs or butter. Moist and decadent.
dessertamericanbaked good🥧 baking dish🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 medium beet ((you'll need 1/2 cup puréed as original recipe is written))
- 1 cup unsweetened vanilla almond milk ((at room temperature if using coconut oil))
- 1 tsp white or apple cider vinegar
- 3/4 cup raw turbinado OR granulated sugar
- 1/4 cup avocado or melted coconut oil
- 2 tsp pure vanilla extract
- 1 heaping cup whole-wheat pastry flour or unbleached all-purpose flour
- 1/2 scant cup unsweetened cocoa powder ((plus more for topping))
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
At a glance
PER SERVING · TIME 105M
CAL 9%·PRO 5%
CARBS 28G65% OF CAL
4G FIBER16G SUGAR8G OTHER
FAT 7G36% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 25m
- Sodium
- 186mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 9mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.