The Best Vegan Gluten Free Chocolate Cupcakes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Beet puree

• Refrigerated

  • 2 Flax eggs

• Condiments

  • 1/4 cup Coconut oil or vegan butter
  • 5/16 cup Maple syrup or agave nectar
  • 1/2 cup Vegan butter

• Baking & Spices

  • 1/2 cup Almond meal, finely ground
  • 1 1/2 tsp Baking soda
  • 1/3 cup Cane or granulated sugar
  • 1/2 cup Cocoa powder, unsweetened
  • 1 1/4 cup Dark or semi-sweet chocolate, dairy free
  • 3/4 cup Gluten-free flour blend
  • 1/4 cup Gluten free oat flour
  • 1 1/4 cups Powdered sugar
  • 1/4 tsp Sea salt

• Nuts & Seeds

  • 1 scant cup Almond breeze

Found on minimalistbaker.com

Description

Ingredients

• 2 flax eggs (2 Tbsp (9 grams) flax seed meal + 5 Tbsp water)
• scant 1/2 cup (115 grams) Almond Breeze Unsweetened Original Almond Milk + 3/4 tsp apple cider vinegar
• 1 1/2 tsp baking soda
• 1/4 cup + 1 Tbsp (73 ml) maple syrup or agave nectar (sub honey if not vegan)
• 1/3 cup (77 grams) cane or granulated sugar
• 1/4 cup (63 grams) melted coconut oil or vegan butter (such as Earth Balance)
• 1 cup (~243 grams) beet puree (or sub butternut squash, applesauce, or another hearty fruit puree with varied results)
• 1/4 tsp sea salt
• 1/2 cup (60 grams) unsweetened cocoa powder (if clumpy, sift)
• 1/2 cup (59 grams) almond meal (finely ground)
• 1/4 cup (25 grams) gluten free oat flour
• 3/4 cup (100 grams) gluten free flour blend (*see notes)
• 1/2 cup (120 grams) Almond Breeze Unsweetened Original Almond Milk
• 1 1/4 cup (230 grams) dairy free dark or semi-sweet chocolate, chopped
• 1/2 cup (113 grams) vegan butter, softened and cut into Tablespoon-sized slices
• 1 1/4 - 2 cups (~150 - 250 grams) powdered sugar

Directions

• FOR BEETS: To roast beets, preheat oven to 400 degrees F, drizzle 2 large beets with oil of choice and wrap in foil. Bake for 50 minutes - 1 hour, or until a knife slides through easily. Peel away skins by rubbing foil around and it should shed off easily. Add beets to a food processor or blender and add 1/4 cup liquid of choice (I like a mix of water and orange juice). Blend until creamy, smooth and pourable, scraping down sides as needed. Otherwise, sub another fruit puree, such as applesauce, with varied results.
• FOR CUPCAKES: Preheat oven to 375 degrees F and line 11 muffins with paper liners, or lightly grease. Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
• Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
• Add baking soda to the almond milk vinegar mixture and stir. It should fizz.
• Add the sugar, maple syrup and almond milk mixture to the flax egg and beat to combine. Then add beet puree, melted coconut oil, salt and mix.
• Add cocoa powder, almond meal, oat flour and gluten free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten free flour blend + cocoa powder. It should resemble a thin batter that’s pourable.
• Divide batter evenly between muffin tins (should be enough for between 11), filling 3/4 full.
• Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
• Let rest in the tin for 10-15 minutes, then remove and let cool COMPLETELY on a cooling rack. Don’t try to sample early because they need to fully cool or they tend to stick to the wrappers.
• FOR FROSTING: Add almond milk to your rinsed out mixing bowl from earlier and microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
• Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt.
• Stir with a wooden spoon to incorporate, then add softened butter and cover. Let rest untouched for another 10 minutes to meddle.
• Use your mixer to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20-30 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
• Remove from fridge and beat again. If it’s still too thin, add another 1/4 - 1/2 cup powdered sugar and beat until light and fluffy. I found that chilling for a total of 20 minutes and adding 1 3/4 cups total powdered sugar was perfect.
• Frost cupcakes generously. You’ll likely have leftover frosting (unless you’re like me). Sprinkles, mint leaves, or fresh raspberries would make the perfect garnish.
• Will keep well-covered at room temperature for several days, though best when fresh.

Nutrition