Ingredients

The following ingredients have 10 Servings
  • 1 medium beet ((you'll need 1/2 cup puréed as original recipe is written))
  • 1 cup unsweetened vanilla almond milk ((at room temperature if using coconut oil))
  • 1 tsp white or apple cider vinegar
  • 3/4 cup raw turbinado OR granulated sugar
  • 1/4 cup avocado or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 heaping cup whole-wheat pastry flour or unbleached all-purpose flour
  • 1/2 scant cup unsweetened cocoa powder ((plus more for topping))
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch salt

Instruction

  • Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  • Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  • Once cooled, either finely grate or puree beets in a small blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside (amount as original recipe is written // adjust if altering batch size). Reserve the rest for things like beet hummus!
  • Line a muffin pan with paper liners.
  • Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets (amount as original recipe is written // adjust if altering batch size) and beat until foamy.
  • Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
  • Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes (at 375 degrees F or 190 C), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they'll stick to the wrapper.
  • Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.