I wanted to create a sweet Holiday cupcake that is as healthy as is humanely possible, while at the same time being delectable to all family members, who usually greet gluten-free/vegan baked goods with a bit of derision! But, scoff not my friends because these little chocolate red velvet mint delicacies are to die for. Oh, I did I mention they are filled with beets? Shhhhh – they’ll never know!
Ingredients:
- 2 flax eggs (2 tbsp ground flax seed + 5 cups of water, mixed and left to stand for 5 minutes)
- 1 cup soy or almond milk
- 1 tsp apple cider vinegar
- 1.5 tsp baking powder
- 1 cup date sugar
- 1/2 cup maple syrup
- 1 cup beet puree (roast 2 or 3 small beets for an hour at 400 F, then skin and puree)
- 10 drops peppermint essential oil
- 3/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 1/2 tsp sea salt
- 1/2 cup almond flour
- 1 cup all-purpose gluten-free flour blend ( I like Pamela’s Artisan Blend)
- 1/2 cup mini choc chips (I like Enjoy Life Mini Choc Chips)
- 2 can full fat coconut milk (chilled overnight in fridge)
- A handful of fresh mint.
Instructions:
- Pre-heat oven to 375 degrees f
- Line a muffin tin with cute muffin cups
- Mix soy/almond milk with vinegar and set aside for 5 minutes
- Meanwhile place sugar, maple syrup, beet puree, peppermint oil, coco powder, coconut oil, and salt in a large bowl and whisk together (you can use a stand mixer for ease, but I used a hand mixer).
- Mix the baking powder into the milk mixture and then add to the bowl, along with the flax eggs. Whisk everything in well.
- Add the flours and combine really well. If your mixture is too sticky/thick, add another 1/4 – 1/2 cup of soy/almond milk – you want a nice, smooth cake batter consistency.
- Fill your muffin cups almost up to the top. Bake for 20-30 minutes or until a toothpick comes out clean.
- Allow them too cool on a wire rack.
- When completely cool, make the icing:
- Skim the thick cream off the top of both cans of coconut milk (you can use the watery milk that’s left later – in a curry).
- Whisk up the cream and place in a plastic bag or an icing bag.
- Ice each cake and decorate with a sprig of fresh mint and vegan sprinkles or a Holiday decoration.
Grab a copy of my Holiday Recipe e-book if you haven’t already- it’s free!
