Healthy Vegan Chocolate Cupcakes

Anastasia

6 years ago

Ok these are the healthiest vegan chocolate cupcakes I ever made.

It is a variation of Double Chocolate Cupcakes by Forks Over Knives but I also sneaked my favorite veggie in them. The cupcakes stay moist and taste even better on a second day! And you can make them fat-free!

First prepare the frosting.

Soak pitted dates in boiling water for about 15 minutes. Then blend everything including soaking water on a high speed until smooth.

Chill in a fridge for at least 3 hours or overnight.

Preheat oven to 350°F.

In a small bowl or a cup whisk together soy milk and apple cider vinegar. Let it sit for a minute to curdle. Transfer into a blender cup together with roasted beetroot, sugar, oil (or applesauce) and vanilla extract. Blend until smooth.

In a large bowl mix together all the dry ingredients. Add beetroot mixture and stir well.

Fill your muffin molds (non-stick or lined with muffin liners) 2/3 full. The recipe makes 12 small or 8 big cupcakes.

Bake for 20-30 minutes, depending on a size of your molds or until a toothpick comes out clean.

Remove from the oven and let the cupcakes cool for 20 minutes before taking them out from the molds. Wait until they are completely cool before frosting.

Healthy Vegan Chocolate Cupcakes

Healthy vegan chocolate cupcakes with date frosting.

Author: Anastasia
Prep Time: 3 hours 20 min
Cook Time: 30 min
Total Time: 3 hours 50 minutes
Yield: 8 cupcakes
Category: Dessert
Cuisine: American

Ingredients

1 small roasted beetroot
1 C soy milk (or any other plant milk)
1 tsp apple cider vinegar
2/3 C sugar of your choice
1/4 C neutral oil or applesauce
1 tsp vanilla extract
1 C whole wheat flour
1/2 C cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

For the frosting:

2 C pitted fresh dates
1 C boiling water
1/2 tsp vanilla extract
1/3 C cocoa powder
pinch of salt

Instructions

Soak pitted dates in boiling water for about 15 minutes. Then blend everything including soaking water on a high speed until smooth.
Chill in a fridge for at least 3 hours or overnight.
Preheat oven to 350°F.
In a small bowl or a cup whisk together soy milk and apple cider vinegar. Let it sit for a minute to curdle. Transfer into a blender cup together with roasted beetroot, sugar, oil (or applesauce) and vanilla extract. Blend until smooth.
In a large bowl mix together all the dry ingredients. Add beetroot mixture and stir well.
Fill your muffin molds (non-stick or lined with muffin liners) 2/3 full. The recipe makes 12 small or 8 big cupcakes.
Bake for 20-30 minutes, depending on a size of your molds or until a toothpick comes out clean.
Remove from the oven and let the cupcakes cool for 20 minutes before taking them out from the molds. Wait until they are completely cool before frosting.