Vegan Beet Cupcakes ~ 純素紅菜頭小蛋糕 (低糖, 無牛油)

Vegan Beet Cupcakes ~ 純素紅菜頭小蛋糕  (低糖, 無牛油)

People may not fond of the raw beetroot with the earthy flavour, but they can experience the raw beet smoothie, funny, isn’t it? Yes, our taste bud will be quite strange sometimes! Anyway, we can’t deny the awesome nutrient from them.

They’re extremely healthy for us, rich with vitamins A, B, C, and iron, also high in manganese, folate, fiber, potassium, and a rare source of phytonutrients, which have been proven to possess anti-inflammatory, antioxidant, and detoxification. You can find out more information from here.

Use beetroot for one of the ingredients to bake a cake, it passes on the outstanding moisture for the cake, that’s why I like to adapt it into my chocolate cake all the time. Not only the benefit of the moisture but with the sweetness that we can reduce the sugar content intake also.

If you like to make this cake for diabetes, bound off the sugar, only adding one mashed banana or else. That will give the good moisture and sweetness for them to enjoy! Also, substitute the white flour for the wholegrain or wholemeal flour for them will be a better choice for them.

It couldn’t be so easy to achieve this little cake, less mixing bowl, less arm work, less washing up later.

Vegan Beet Cupcakes ~ 純素紅菜頭小蛋糕  (低糖, 無牛油)

Ingredient:     (can make 12 regular size cupcakes)

  • 1 cup Soy milk or Almond milk
  • 1 tsp Apple cider vinegar
  • 1/3 cup Molasses sugar  (it can add up to 3/4 cup of sugar; for diabetes: can use 1 small  ripened banana, mashed)
  • 1/4 cup Light olive oil
  • 1/2 cup Cooked Beetroot, grated
  • 3/4 cup Self-raising flour
  • 1/4 cup Plain flour + 1 tbsp
  • 1/2 tsp Bicarbonate of soda
  • Pinch of Pink Himalayan Sea Salt


  1. Preheat the oven to 375°F/190°C/170°C (fan oven), or gas mark 5.
  2. Whisk the soy milk and cider vinegar in a mixing bowl until foamy, set aside for 3 minutes.
  3. Add in the sugar, oil and whisk until the sugar dissolved. Then add grated beetroot and mix well.
  4. Sieve in all the dry ingredients and use a spatula to slightly fold in until all well incorporated.
  5. Pour into the lined with cupcake liners baking tray and bake for around 15 to 18 minutes until cooked.

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