Vegan red velvet cupcakes

Photo: Simon Lambert
Photo: Simon Lambert
I have been playing around with alternatives to traditional baking.  I made these cupcakes with fresh beetroot, removed the eggs and butter and added oil.   I also whipped up some coconut cream as a deliciously refreshing frosting.

Makes 10

2 medium cooked beetroot, peeled and cooled
1 cup almond milk
1 tsp apple cider vinegar
½ cup coconut sugar
¼ cup coconut oil or virgin-quality oil
1 tsp vanilla extract
1 cup wholemeal flour
½ cup cacao
1 tsp baking soda
½ tsp baking powder
¼ tsp salt

Coconut frosting
1 cup chilled coconut cream
1 Tbsp icing sugar

Heat the oven to 180degC.

Lightly grease the muffin tins with oil.

Mix together the almond milk and apple cider vinegar in a bowl and leave to sit while you get the remaining ingredients together.

In a food processor, add the cooked, peeled beetroot and pulse until it is a coarse pulp.

Add the sugar, oil and vanilla. Blend lightly to combine.

Add the almond milk-apple cider vinegar mix and blend once again until combined.

Add the flour, cacao, baking soda, baking powder and salt.

Blend until just combined.

Spoon evenly into prepared tins and bake for 20-30 minutes so when lightly touched the cakes spring back.

Remove from the oven and cool.

While the cakes are cooling, put the cooled coconut cream in a food processor, add the icing sugar and blend until thickened.

Remove the cakes from the tins and allow to cool completely.

Ice with the coconut frosting.

These will keep in the fridge for up to three days.

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