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A close up of a vegan chocolate beetroot cupcake
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4.63 from 16 votes

Vegan and Gluten-free Chocolate Beetroot Cakes

 On the days you just need cake, these wicked vegan chocolate beetroot cakes with chocolate avocado frosting are a sweet and rich treat minus the guilt. (GF)
Course Dessert
Cuisine Chocolate
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 cakes
Calories 229kcal
Author Amanda Logan

Ingredients

Beetroot and Chocolate Cakes

  • 200 grams raw beetroot peeled and grated
  • ½ cup / 65 g buckwheat flour
  • ½ cup sunflower seed meal blitz a scant ½ cup of seeds in the processor until the consistency of almond meal (around 55 grams)
  • ½ cup brown sugar + 1 tablespoon optional if you like it a bit sweeter - around 80 grams total
  • ½ cup /125ml apple sauce
  • ½ cup / 125ml dairy-free milk
  • ½ cup cacao or cocoa powder 60 grams
  • 2 teaspoons baking powder
  • ¼ cup / 60ml olive oil
  • pinch sea salt

Chocolate Avocado Frosting

  • 2 ripe avocados
  • cup + 1 tbsp cacao or cocoa around 45 - 50 grams
  • 2-3 tablespoons maple syrup 40 - 60 ml
  • pinch sea salt

Instructions

  • Preheat the oven to 160 degrees C and grease a 12-pan muffin or cupcake pan.
  • Grate the beetroot and place it in a large mixing bowl with the other cake ingredients. 
  • Mix until just combined  and spoon evenly among the greased cake moulds. 
  • Bake in the oven for 20 -23 minutes or until cooked through (a skewer should come away clean from the centre)
  • Remove from the oven and allow to cool for 5 minutes before turning out to cool completely. 
  • To make the avocado frosting, place the avocados in a food processor and process until smooth. Add the cacao or cocoa, two tablespoons of maple syrup and a pinch of sea salt. 
  • Process until smooth and taste. If the avocado is still coming through add the third tablespoon of maple and a tiny bit more cocoa. Process to combine. 
  • Fill a piping bag with the frosting and pipe on to each cake before serving.

Notes

If you would like the frosting sweeter, add a tablespoon of icing sugar. 
I use Australian cups and measures where a cup is 250ml and a tablespoon is 20ml. 

Nutrition

Calories: 229kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 563mg | Fiber: 8g | Sugar: 14g | Vitamin A: 93IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg