If you’ve been searching for a delicious healthy chocolate cupcake recipe, you’ve found it!

This one is gluten free, using a combination of gluten free flour, buckwheat flour, and almond meal to create a light, moist cake with a delcious rich chocolate flavour - plus loads of hidden nutrients.

Adding in beetroot for a sneaky boost of essential vitamins and minerals, these chocolate cupcakes are nutritious and delicious. Rather than refined white sugar they're sweetened with rapadura sugar, which has a higher mineral content - with potassium, magnesium, sodium, calcium, and iron - and a rich caramel flavour you'll love.

Unlike processed and refined-sugar-laden cupcakes these healthy chocolate beetroot cupckaes are great for your gut health. Using ingredients like almond meal and apple cider vinegar, which are a source of prebiotics, they'll help feed the good bacteria in your gut for a thriving community of beneficial bacteria that will help keep your gut happy.

So keep your body and your tastebuds satisfied and bake a batch of these delectable Healthy Chocolate Beetroot Cupcakes.

Makes 12 cupcakes

Ingredients

¼ cup Lotus Organic Buckwheat Flour
¼ cup Lotus Organic Brown Rice Syrup
½ cup Lotus Almond Meal
¾ teaspoon Organic Apple Cider Vinegar
¼ teaspoon Fine Sea Salt
1/3 cup Organic Rapadura Sugar
1 ½ teaspoons Bicarb Soda (Aluminium free)
¼ cup Global Organics Raw Cold Pressed Coconut Oil, melted
½ cup Cacao Powder
½ cup Almond Milk
3 medium beetroots
2 organic eggs
¾ cup gluten free flour

Method

Individually wrap 3 medium sized beetroots in foil and roast in oven at 180C 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 all liquids into the milk and apple cider vinegar
mixture and 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 180C for 25-30 minutes.
Serve warm, cool or frozen with your favourite frosting