Cardamom Beetroot Chocolate Cupcakes


Dominas London

The earthy sweetness of beets, the rich cocoa, and the fragrant cardamom in these vegan cupcakes come together to make a one-of-a-kind and rich treat.

Ingredients:
  • 1 cup beetroot pure
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cardamom

Instructions:

Preheat oven to 350F 175C

In a bowl, mix almond milk and apple cider vinegar

Let it sit for 5 minutes

Add beetroot pure, maple syrup, melted coconut oil, and vanilla extract to the almond milk mixture

Stir well

In another bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and ground cardamom

Combine wet and dry ingredients until just incorporated

Line a muffin tin with cupcake liners and fill each cup 2/3 full with the batter

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Remove from oven and let cool before serving


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