Petits gâteaux à la betterave au chocolat et glaçage au chocolat et à l'avocat
Par: s.tonks92 March 04, 2019

Gluten-free and vegan chocolate beet cupcakes garnished with chocolate and avocado icing with strawberries.

  • 1/2 cup of gluten-free flour mixture
  • 1/2 cup unsweetened cocoa powder
  • 1 cup of organic cane sugar
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/4 cup of coconut oil, fondue
  • 1/2 cup of pureed beets
  • 3/4 cup of water
  • 1 teaspoon of cider vinegar
  • 4 strawberries, minced


For icing:

  • 3 lawyers
  • 12 tablespoons maple syrup
  • 1/3 cup of unsweetened cocoa powder
  1. Preheat the oven to 350 degrees. Line a cupcake tray with cupcake linings.
  2. In large bowl, combine gluten-free flour, cocoa powder, sugar, baking soda and salt. Whisk together.
  3. Add organic coconut oil, beet puree, water and apple cider vinegar. Mix the dough by hand.
  4. Use a tablespoon to put the dough in the cupcake linings.
  5. Bake at 350 degrees for 25 minutes or until you can insert a toothpick into the cupcake and it comes out clean 
  6. The aissez the  cupcakes  froidir in the tray for about 25 minutes. Let the  cupcakes  cool completely before frosting. 
  7. To make the glaze, mix the avocados, maple syrup, salt and cocoa powder in the food processor. Process until very smooth. Taste it and add more maple syrup if needed.
  8. Glaze  cooled cupcakes  and garnish with sliced ​​strawberries. Store  frosted cupcakes  in the refrigerator.
* To make the beet puree, add two medium sized boiled beets to a food processor, add 3 tablespoons water and mix until smooth.

Inspired by:

Portions: 12
Rendement: 12 Petits gâteaux
Ingrédients principal: Poudre de cacao, betteraves, avocat
Catégories: végétalien, végétalien, sans gluten, sans produits laitiers, grignotises,