Servings: 10 cupcakes (or 1 round or square cake pan)
2 medium beets
Orange juice or water
1 cup unsweetened vanilla almond milk
1 teaspoon white vinegar or apple cider vinegar
3/4 cup raw turbinado or granulated sugar
1/4 cup canola or melted coconut oil
2 teaspoon pure vanilla extract
1 cup + 1 heaping tablespoon Nash’s soft white wheat flour or hard red wheat flour
Scant 1/2 cup unsweetened cocoa powder + more for topping
1 teaspoon baking soda
1/2 teaspoon baking powder
Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.
Line a muffin pan with paper liners.
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 extract, and 1/2 cup beets and beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.
We thank Minimalist Baker for this recipe.