Preheat oven to 350°F. Line cupcake tins with unbleached parchment paper liners. No liners? You can cut unbleached parchment into squares and press them into the tins for DIY tulip liners. They will pop out until they have batter in them to hold them in place, so set them aside if you go this route.
Wash and dice your beet. You can keep skin on or peel it, your call. Steam it over a pot of boiling water with the lid covering for 30 minutes or until easily pierced with a knife.
Wash kale and remove ribs. Chop into teeny tiny pieces and set aside.
Also while beets steam, place chia, water, vinegar, coconut oil, extracts and lemon juice in the blender and set aside. You want the chia to sit in the liquid to “plumpen,” and you might as well toss all the other goodies in there. Once beets are ready, add them to the blender and mix on low until well blended and beautifully beet red.
While blending, in a large bowl, sift together almond flour, sorghum flour, sucanat, baking soda, baking powder, cocoa and salt. Work your fingers in a circular motion to press/grind dry ingredients through strainer/sifter. Anything too big to make it through? Just dump it in the mix.
Now, fold together the wet ingredients, kale and dry ingredients.
Spoon batter into cupcake liners so they are 85% full. Now place them in the oven and bake for 20 minutes.
While they bake, open up your cans of coconut milk. Scrape out the fat on the top of the can and place in the medium glass bowl.
Add vanilla extract and whisk together with a few strokes. Place in the fridge.
Remove cupcakes and allow to cool completely.
Using a pastry bag, a plastic baggie with a small whole in the corner, or with a trusty spoon or knife, top your cupcakes. A little goes a long way with the frosting and the cupcakes are plenty amazing without frosting if you want to try them that way. Have fun.
Getting through this photoshoot was tough…
these babies didn’t last long…
Store your cupcakes in the fridge and remove about 5 minutes before serving.
Yum! - – -
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Article by Heather Crosby Tweet Recipes | Baking Posted In: Baking , Chocolate , Desserts , Family , Gluten-Free , High Protein , Kid-Approved Recipes , Kids and Baby , No Dehydrator Needed , Recipes , Vegan Recipes , Vegetarian Recipes , Wheat-Free Tags: Baking , Blender , Chia , Chocolate , Dessert , Family , Gluten-Free , Kids , Vegan Food , Vegetarian Food , Wheat-Free Leave a comment Comment Rules Cancel reply Name *
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Website Comments Rea says:
March 5, 2012 at 12:35 pm I literally cannot wait to try these!
Reply marta sasinowska says:
March 6, 2012 at 8:38 pm WOOOOW! sounds incredible! I’M ON IT!
Reply Kate says:
March 8, 2012 at 5:51 pm Thank you SO much for my cupcake! That was incredibly sweet and generous of you! I have to tell you that this cupcake is FABULOUS. In fact, it was SO GOOD, that I honestly prefer this verson to a traditional red velvet cake! I plan to make a batch myself this weekend. Thanks again!
Reply Miguel says:
March 10, 2012 at 12:22 pm Wow, sounds delicious! Going to have a blast this afternoon! Kale and beets are among my 2 favorite foods.
Reply Rea says:
March 12, 2012 at 12:52 pm Um, so I just made the cupcakes. And I ate three of them before they’d even cooled. DELICIOUS!!! I think I like them better without the frosting. I didn’t add vanilla extract to the frosting or the cake (as I’m out and also pregnant), and they are still so, so delicious. This will definitely be a staple in our household! LOVE!!!
Reply Christa says:
March 12, 2012 at 10:53 pm AMAZING! These were absolutely delish! My kids requested we make these again pronto. Thanks for all the yummy recipes!
Reply Kelly E. says:
March 30, 2012 at 2:52 pm Wow. I can’t even…. these are incredible. My son’s pre-school class loved them. We love them. THANK YOU!!
Reply Jen says:
April 19, 2012 at 10:19 am Could these be made without the chocolate extract? I can’t find it a store near me.
Reply Heather Crosby says:
April 19, 2012 at 1:22 pm Yes, they definitely can. Just double the vanilla extract. I have made them without chocolate extract before and they are still delicious
