Vegan Beetroot Cupcakes

Totally fudgy, vegan and with an excellent coconut cream icing.


2 Medium beetroots, or 1 large

1 Cup vanilla almond milk

1 tsp white or apple cider vinegar

3/4 Cup raw sugar

1/4 Cup melted coconut oil or vegetable oil

2 tsp vanilla extract

1 Cup + 1 Tbsp flour

1/2 Cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

pinch salt


Coconut cream and Maple Syrup


I get to work with some pretty amazing people here at CERES Fair Food. Last week one of those amazing people decided to make a gazillion purple cupcakes (and veggie juices) for the Purple Day For Epilepsy campaign. These fudgy Vegan Beetroot Cupcakes were a total hit in the warehouse. Thanks Dori!

Preheat oven to 180˚C. Wash beetroots and roast in the oven (approx 1 hour) drizzled with a little oil and wrapped in foil. When tender, pop them in the fridge to cool. Once you can handle them, grate them up or puree them in a blender.

Whisk together the almond milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and beetroot and beat till foamy. Combine the flour, cocoa, baking soda, baking powder, and salt and sift into the wet ingredients. Mix well.

Pour batter into lined muffin pans, and bake for 20-25mins. A toothpick should come out clean. Cool on a rack and top with a dusting of cocoa… or this simple COCONUT CREAM ICING:  Whisk or beat some coconut cream in a mixer, until it thickens. Add a dash of maple syrup and vanilla extract and beat a little more. A bit of beetroot juice from the roasting will make the icing a nice shade of pink! (purple might take a some blueberries or some food colouring). 

It won’t be a really thick icing, but I loved this combo – let us know what you think if you give these a shot.