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Vegan Chocolate and Beetroot Cupcakes

Serves: 6

Ready in: 30 to 60 mins

Vegan Friendly

These Instagram-worthy cupcakes are sure to brighten up any table, whether you're hosting a tea party or want to whip up an indulgent dessert

Vegan Chocolate and Beetroot Cupcakes Recipe: Veggie Magazine


120g vegan butter
120g caster sugar
200ml almond milk
200g plain flour
1 tsp baking powder
40g cocoa powder
50g dairy-free dark chocolate, melted

For the icing:

1 jar of Baxters Beetroot
250g vegan butter
500g icing sugar
50g pistachios
50g dairy-free dark chocolate


  • Preheat oven to 180C/350F/Gas 4. Beat the vegan butter and caster sugar until light and fluffy. Beat the almond milk into the butter mix, adding a little at a time and making sure it is fully mixed in before adding more.
  • Sieve the flour, cocoa and baking powder. Fold into the mixture, then beat in the melted chocolate.
  • Divide your cake batter between 12 cupcake cases. Bake for 12 minutes, then set aside to cool.
  • To make the butter cream, strain the beetroot and blend in a food processor, until you have a smooth puree.
  • Soften the vegan butter by beating it until light and fluffy. Add the beetroot puree and icing sugar and beat until fully mixed.
  • Place the butter cream into a piping bag and pipe onto cooled cakes. To finish, grate over the remaining chocolate and sprinkle with the pistachios.
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