Did you see Alisha’s post on the sorella & me facebook page yesterday in all its sugary goodness?
Right at 3pm – in all our dropped blood-sugar states – she thought she’d share a photo of a delicious cupcake.
What a bi-atch.
In my opinion, not only was it rude because it was at a time when a cup cake would have gone down quite nicely (I am cranky when I am hungry), but also rude because there are many of us who are trying really really hard to reduce sugar in our diets – and succeeding or not, we don’t need a reminder of what we are missing out on!
So I searched high and low for an option that would tick the sugar free box, and I found an option I knew would come close to providing some sort of cake relief – and I just happened to have a couple of beautiful organic beets in the fridge ready for the taking. Now…. be open minded to a vegetable based cake. No one likes a vege-ist. And anyway, you like carrot cake right?
Beetroot Red Velvet Cupcakes – from Sarah Wilson’s I Quit Sugar – Chocolate Cookbook
(And double bonus – they can also be gluten and dairy free if you need…..)
Ingredients (all organic where possible peeps!)
- 2 large beetroot – grated
- 1 & 1/2 cups almond meal
- 4 tablespoons raw cacao powder*
- 3 tablespoons of coconut oil
- 2 eggs
- 1/2 teaspoon vanilla powder**
- 1/4 cup rice malt syrup***
- 1 teaspoon cinnamon
- 1 teaspoon baking powder (Gluten free)
- Pinch of Salt
For the icing – if you aren’t sugar free, you could do a normal icing. If you aren’t dairy free you could do a philly cream cheese icing (aka banana or carrot cake). If you are sugar and dairy free you could do a coconut cream or cashew cream icing (these recipes are also in Sarah’s book).
* You can never have enough chocolatey goodness – Call me crazy but I added an extra couple of tablespoons of cacao. This meant I also needed to up the wet ingredients so added a touch more oil
** I can’t justify having vanilla powder in my cupboard – but open to invest in the future as many of Sarah’s recipes include it. So in this instance, it was a teaspoon of vanilla extract for me.
*** Taste the batter before you commit to the oven! If it’s not sweet enough add some more rice malt syrup. Everyone’s tastebuds are different and especially with the earthiness of the beets, you might want to up the sweet stuff to more easily convince friends afraid of a sugarless lifestyle and wary of your vegetables moonlighting as cup cakes. But, if you want to use the white stuff, go ahead. Just not sure how much you would need… maybe to taste?
Preheat oven to 170degs and grease a 12 cupcake tin. Blend together in a blender (or go crazy with a stick-blender, thermomix, food-processer…. whatever floats your boat), until nice and smooth. Divide between the 12 cake tin and pop into the oven.
Sarah suggests baking for 40 mins (my non-fan-forced oven meant 160degs for me for just 25 minutes. BAM! That’s chocolate goodness in less time than an episode of Bold and the Beautiful…. I can’t believe Liam didn’t choose Hope by the way. Idiot.)