What you’ll need:
- 3 medium beetroots, peeled, boiled and pureed
- 1/3 cup coconut oil
- 1 1/4 cup maple syrup or rice malt syrup
- 1 1/2 tsp vanilla extract
- 1 1/4 cup spelt or rice flour
- 1/4 tsp salt
- 1 1/2 tbs cacao powder
- 2 tsp gluten free baking powder
- 1 cup almond milk
What to do:
- Mix the beet puree and coconut oil until incorporated, then add maple syrup, vanilla extract and milk
- In a bowl, sift together flour and cacao powder, salt and baking powder
- Mix the wet and dry ingredients together with an electric hand mixer until smooth
- Pour batter into cupcake liners, filling them all the way to the top and bake at 180 degrees for around 20-25minutes or until toothpick comes out clean.
- Top with frosting of choice such as greek yoghurt (not vegan) or coconut yoghurt with maple syrup and a sprinkle of shredded coconut or chocolate shavings