Home / Recipes / Recipes with plant milk pulps / Gluten Free Chocolate Beetroot Cupcake (by thebluecrane)

Gluten Free Chocolate Beetroot Cupcake (by thebluecrane)

maizan-almondpulp Beetroot

Our dear Malay collaborator Maizan Ahern from (www.thebluecrane.asia) is a wonderful cook.

She loves cooking with almond pulp and we love sharing her creations!

You have more Maizan´s recipes in this link.


  • 250 g (2 large raw beetroot, peeled and grated)
  • 2 eggs
  • 4 tablespoon raw cacao
  • 1 1/2 cup almond pulp (from making almond milk in a Chufamix Nut and Vegetable Milk Maker)
  • 1 tsp gluten free baking soda
  • 1tsp vanilla powder
  • 1 tsp cinnamon powder
  • 3 Tablespoon coconut oil
  • 1/3 cup organic maple syrup
  • Pinch of salt

The Cashew Cream Frosting

  • 1 cup cashews soaked for 2 hours
  • 1/4 – 1/2 cup water
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 3 Tablespoon maple syrup/honey
  • 2 Tablespoon coconut oil, melted


  1. Preheat overn to 170 C. Line a cupcake tin with 12 cupcake cases
  2. Mix all ingredients for cupcakes into a blender or food processor till it forms a smooth batter. You may have to add a few tablespoons of almond milk if the batter is not smooth enough.
  3. Taste the batter for sweetness and texture and add maple syrup if needed.
  4. Pour into a lined cupcake tin
  5. Bake in a moderate oven at 160C for 40mins or until the centre of the cupcake is firm
  6. Place all ingredients for cashew cream frosting into a blender and blend till you get a smooth consistency.
  7. Frost the cupcake with Cashew Cream frosting when cupcake is cool. This cupcake, like the chia seed banana cupcake tastes better the next day

Adapted from www.iquitsugar.com

  • Vegan Milker Soul

    Vegan Milker Soul

  • Vegan Milker Classic


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