No Red Food Dye Cocoa Cupcakes Recipe (No Artificial Ingredients, Vegan, 9 Ingredients) by Chef Gigi
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Looking for a festive dessert recipe without artificial coloring? The Food and Drug Administration (FDA) is to revoke authorization for the use of red food dye No. 3 in food, but that doesn't mean you can't have red cupcakes for Valentine's Day. This easy sugar beets cupcakes recipe is a sweet surprise for your loved ones.
Beets in cupcakes? Absolutely. Beets are a versatile vegetable with an earthy flavor well suited for a variety of dishes. Beets are delicious and nutritious, packed with essential vitamins and minerals. Plus, that pop of red color is absolutely stunning.
Whether you use beets as a vegetable, a savory side dish or a delicious dessert, I think you'll fall in love with beets after trying this yummy red sugar beets cocoa cupcakes recipe for the holidays. No one will know this recipe is vegan, either! So delicious.
To make these beet cupcakes you will need the following ingredients: fresh red beets, coconut oil, granulated sugar, vanilla extract, all-purpose flour or gluten-free flour, salt, cocoa powder (not Dutch-processed), baking powder and almond milk (or your favorite milk).
Serve these moist vegan beet cupcakes for dessert, as a sweet snack or even for breakfast or brunch.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 12
Ingredients
- 1 cup pureed fresh red sugar beets (fresh cooked, not canned)
- 1/3 cup coconut oil, slightly heated to pourable state
- 1 1/4 cup granulated sugar (I prefer organic sugar)
- 2 teaspoons Madagascar vanilla extract
- 1 1/4 cup all-purpose flour or gluten-free flour
- 1/4 teaspoon salt
- 2 tablespoons natural cocoa powder (do not use Dutch-processed cocoa for this batter)
- 1 1/2 teaspoons baking powder
- 1 cup almond milk or substitute
Here's how to make it:
- In a small bowl, sift together the flour, cocoa powder, salt and baking powder. Set aside.
- In the bowl of a stand mixer or large mixing bowl, add the beet puree. Fitted with the whip attachment, whisk on medium-high speed and slowly begin to combine the beet purée with the oil by adding the oil in slow, yet steady, stream hitting the interior side of the bowl. Continue until all the oil is incorporated.
- Add the sugar and the vanilla extract. Beat an additional minute.
- Alternate adding the flour mixture and nut milk until incorporated into the batter. Continue to beat until combined.
- Divide among cupcake liners, filling them 3/4 full.
- Bake in a preheated 350 degree F oven for 20 to 25 minutes or until a toothpick comes out clean. Cool and keep in an airtight container. Frost as desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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