Method

Preheat oven to 200°c/400°F/Gas Mark 6.

Wash, peel, and grate the beetroot; set aside. In a small dish, mix the chia seeds with the sparkling water.

In a large mixing bowl, add the date sugar, olive oil, raw cacao/cocoa powder, vanilla extract, chia seed mixture, and almond milk. Using hand beaters, whisk and mix well.

Next, add the plain flour, buckwheat flour, baking powder, bicarbonate of soda, cinnamon, cardamom, and sea salt. Mix again until the ingredients are well incorporated. In another bowl, add the bean water and apple cider vinegar. Using a balloon whisk or hand beater, whisk the bean water until thick, white, and foamy. Fold into the rest of the cake mixture. Gently fold in the grated beetroot.

Divide the batter equally into 12 cupcake cases.

Bake in the oven for 15–20 minutes until risen and firm to the touch—use a cocktail stick or skewer to test.

Remove the cupcakes from the baking tray and cool on a wire rack.

When ready to decorate, gently melt the chocolate together with the maple syrup and cashew nut butter, taking care not to overheat. Allow to cool then add the coconut whipping cream. Using a using a hand beater, whisk together creating a creamy soft ganache.

Pipe, or using a knife, add the ganache frosting to the top of the cupcakes. Add a slice of freeze-dried strawberry. Enjoy.

Cakes can be frozen without the ganache topping. If storing cakes overnight in an airtight container, do not add the strawberry garnish as they will draw in moisture.

Moist chocolate beetroot cupcakes that are indulgently delicious without the sugar crash.

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different.Prep time may take longer or shorter than listed due to the type of equipment used*