These Healthier Chocolate Cupcakes are packed with raspberries and beets! They’re also vegan, gluten free and refined sugar free!
I have a confession, I’m not an avid baker and I have one chocolate cake recipe that I always use and just adapt it to fit my needs. It’s my favorite chocolate cake ever and gets really great reviews from everyone who tries it. I see no reason to ever use a different chocolate cake recipe, haha 🙂
Today, I’ve really changed things up with it though. It was already gluten free, but now I’ve made it vegan and refined sugar free. I’ve also added in some roasted beets and raspberries!
I originally added the roasted beets in because I thought it would make it look like a red velvet cake, but sadly I guess it’s hard to make a dark chocolate cake look red, haha. I was going to leave them out when I made it again, but I did some reading and it turns out that beets can help to make things really moist (sorry if you hate that word 🙂 ). They also add tons of nutrients to these chocolate cupcakes making them even healthier!
I’ve also replaced the granulated and brown sugar with coconut sugar, the butter with coconut oil and the eggs with a flax egg and some applesauce (for added sweetener). They’re not your usual packed with sugar sweet cupcakes, but to me, they’re just the perfect amount of sweet!
Make these for Valetine’s Day or just a regular day! As far as desserts go, you can feel pretty good about eating these!
Check out exactly how I make them here:Print
These delicious chocolate cupcakes are made with healthier ingredients, including beets!
- 1 3/4 cups gluten free 1:1 baking flour, I always use Bob’s Red Mill Gluten Free 1:1 Baking Flour for best results
- 1 cup cocoa powder, sifted
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup coconut oil, room temperature. I like to use refined so there isn’t a coconut taste.
- 1 cup coconut sugar
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 2–3 minutes)
- 1/2 cup unsweetened applesauce
- 2 1/2 teaspoons vanilla extract
- 1 cup almond milk or regular milk
- 1 cup plain non-dairy yogurt
- 1 cup roasted beets, I like to use store-bought roasted beets to make it really easy!
- 1 cup chopped raspberries, if using frozen make sure there isn’t a ton of liquid.
- Optional toppings: fresh raspberries, dark chocolate
Coconut Whipped Cream Topping:
- 1 can coconut cream
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 2 tablespoons beet juice, optional but gives it a nice light pink color. I like to use the beet juice that comes with the store-bought roasted beets.
- Pre-heat oven to 350 degrees F.
- In a medium sized bowl, mix together the gluten free flour, cocoa powder, baking soda, baking powder and salt.
- Add the yogurt and roasted beets to a food processor, or blender, and blend until smooth.
- In a large bowl, cream together the coconut sugar and coconut oil. Next, add in the applesauce, flax egg, vanilla extract, beet and yogurt mixture and milk. Beat again until combined.
- Add half of the dry ingredient mixture to the wet ingredients and mix. Then add the remaining dry ingredients and mix again until everything is combined. Stir in the chopped raspberries.
- Line a muffin tin with liners (silicone or paper) and scoop about 1/4 cup of the cupcake mixture into each one. Bake muffins until a toothpick inserted in the center comes out clean, 22-25 minutes.
- Let cupcakes cool in the muffin tin for about 15 minutes before removing them. They might seem like they’re a little soft inside, but they will firm up if you let them sit for a while.
- Make the coconut whipped cream: open the can of coconut cream and pour out the liquid. Add the coconut cream to a medium sized bowl, along with the coconut sugar, vanilla and beet juice and beat until combined and fluffy.
- Only frost the cupcakes once they have cooled. Spread a small spoonful of whipped cream on top of each cupcakes and top with chocolate shavings and a fresh raspberry, if desired. Whipped cream will harden up in the refrigerator.
You can frost these cupcakes with whatever kind of frosting you like, or even leave them bare! The coconut whipped cream hardens up if you refrigerate them, but I like it that way 🙂