Choc Beetroot Cupcakes

Choc Beetroot Cupcakes

Serves: 12 cupcakes


  • 1/4 cup Lotus Organic Buckwheat Flour
  • 1/4 cup Lotus Organic Brown Rice Syrup
  • 1/2 cup Lotus Almond Meal
  • 3/4 tsp Lotus Organic Apple Cider Vinegar
  • 1/4 tsp Lotus Fine Sea Salt
  • 1/3 cup Lotus Organic Rapadura Sugar
  • 1 1/2 tsp Lotus Bicarb Soda
  • 1/4 cup coconut oil, melted
  • 1/2 cup almond milk
  • 3 medium beetroots
  • 2 organic eggs
  • 3/4 cup gluten free flour


Individually wrap 3 medium sized beetroots in foil and roast in oven 180°C  for approximately 20 minutes, or until knife can slide easily into the skin. Set aside and allow to cool. In a bowl, combine almond milk, apple cider vinegar and bicarb soda. The mixture will sizzle and froth, however, this is normal. Whisk remaining liquids into the milk and apple cider vinegar mixture, set aside. In a food processor, blend beetroots and add to the liquid mixture. Combine all dry ingredients mix well. Add liquid ingredients into the dry mixture, stir until combined. Spoon mixture into cupcake shells and place in a muffin tray. Bake on 180°C for 25-30 minutes. Serve warm, cool or frozen with your favourite frosting.