These one-bowl vegan gluten-free chocolate cupcakes deliver fudgy, moist results with undetectable substitutions, topped with rich chocolate ganache frosting that rivals traditional recipes.
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FOR BEETS: To roast beets, preheat oven to 400 degrees F (204 C), drizzle 2 large beets (amount as original recipe is written // adjust if altering batch size) with oil of choice, and wrap in foil. Bake for 50 minutes – 1 hour or until a knife slides through easily. Peel away skins by rubbing foil around and it should shed off easily. Add beets to a food processor or blender and add 1/4 cup liquid of choice (I like a mix of water and orange juice // amount as original recipe is written // adjust if altering batch size). Blend until creamy, smooth and pourable, scraping down sides as needed. Otherwise, sub another fruit puree, such as applesauce, with varied results.
FOR CUPCAKES: Preheat oven to 375 degrees F (190 C) and line 11 muffins (amount as original recipe is written // adjust if altering batch size) with paper liners, or lightly grease. Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
Add baking soda to the almond milk vinegar mixture and stir. It should fizz.
Add the sugar, maple syrup, and almond milk mixture to the flax egg and beat to combine. Then add beet puree, melted coconut oil, salt, and vanilla (optional) and mix.
Add cocoa powder, almond meal, oat flour, and gluten-free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten-free flour blend + cocoa powder. It should resemble a thin batter that’s pourable.
Divide batter evenly between muffin tins, filling 3/4 full.
Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
Let rest in the tin for 10-15 minutes. Then remove and let cool COMPLETELY on a cooling rack. Don’t try to sample early because they need to fully cool or they tend to stick to the wrappers.
FOR FROSTING: Add almond milk to your rinsed out mixing bowl from earlier and microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt.
Stir with a wooden spoon to incorporate, then add softened butter and cover. Let rest untouched for another 10 minutes to meddle.
Use your mixer to beat the mixture together. Then add 1 cup powdered sugar (amount as original recipe is written // adjust if altering batch size), mix again, and place in fridge to set for 20-30 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
Remove from fridge and beat again. If it’s still too thin, add another 1/4 - 1/2 cup powdered sugar (amount as original recipe is written // adjust if altering batch size) and beat until light and fluffy. I found that chilling for a total of 20 minutes and adding 1 3/4 cups total powdered sugar was perfect (amount as original recipe is written // adjust if altering batch size).
Frost cupcakes generously. You’ll likely have leftover frosting (unless you’re like me). Sprinkles, mint leaves, or fresh raspberries would make the perfect garnish.
Will keep well-covered at room temperature for several days, though best when fresh.
Store covered at room temperature up to 2 days, refrigerate up to 5 days, or freeze unfrosted cupcakes up to 3 months; thaw at room temperature before frosting.
Yes. Butternut squash puree, applesauce, or other hearty fruit purees work, though results vary slightly in texture and flavor intensity.
Flax eggs (flaxseed meal + water) bind the batter and add moisture, replacing traditional eggs while keeping the cupcakes vegan.
Don't overbake—check for doneness around the stated time. The beet puree and coconut oil keep them fudgy; store covered at room temperature or refrigerated to retain moisture.
Yes. Substitute any unsweetened plant milk (oat, soy, coconut) in equal amounts. Unsweetened varieties work best to avoid excess sugar.
Keep covered at room temperature for 2 days or refrigerate up to 5 days. Reheat gently or serve chilled; freeze unfrosted cupcakes up to 3 months.
