Looking for a rich, indulgent treat that’s secretly packed with goodness? These gluten-free chocolate beetroot cupcakes delivers deep chocolate flavour, a hint of citrus, and an unbelievably moist texture—all without refined sugar or gluten.
Beetroot adds natural sweetness and keeps the cake ultra-fudgy without overpowering the chocolate. Combined with cannellini beans for creaminess and monk fruit for a naturally sweet touch, this cake is a delicious alternative to traditional chocolate bakes.
To take it up a notch, it’s topped with a silky orange mascarpone cream, adding a zesty, creamy contrast to the rich chocolate base. Whether you’re after a better-for-you dessert or just love a great gluten-free chocolate cake, this one’s guaranteed to impress.
Thanks to Caroline Griffiths for sharing this recipe for Chocolate, Beetroot & Orange Cupcakes from her cookbook, Natural Bakes.
Chocolate, Beetroot & Orange Cupcakes
Ingredients
- 400 g tin cannellini beans rinsed and drained (ensure gluten-free)
- 3 eggs
- 80 g butter softened
- 85 g (¼ cup) rice malt syrup
- 1 teaspoon finely grated orange zest
- 50 g (½ cup) Dutch-processed gluten-free cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon monk fruit extract powder
- ½ teaspoon salt
- 1 beetroot about 175g, peeled and finely grated
ORANGE AND MASCARPONE TOPPING
- 120 g (½ cup) mascarpone
- 2 tablespoons thickened cream
- 1 teaspoon finely grated orange zest plus extra shredded zest to garnish
- A few drops beetroot juice optional
Instructions
- Preheat the oven to 160°C (fan-forced). Line nine holes of an 80ml (1/3 cup capacity) muffin tin with paper cases.
- Whiz the beans and one of the eggs in a food processor until smooth and creamy. Transfer to a bowl and set aside.
- Without cleaning the processor bowl, process the butter, rice malt syrup and orange zest until smooth and creamy. Add the remaining eggs, one at a time, processing well between each addition. Return the bean mixture to the bowl and sift in the cocoa, baking powder, monk fruit extract powder and salt, then process until combined. Transfer to a bowl and stir in the beetroot.
- Spoon the mixture into the prepared cases and bake for
- 20–25 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and cool for 5 minutes in the tin before removing to a wire rack to cool completely.
- Meanwhile, for the orange and mascarpone topping, whisk the mascarpone, cream and orange zest until slightly thickened. Stir in the beetroot juice (if using) and refrigerate until required.
- Spread the cooled cupcakes with the topping and garnish with the extra zest.
- The cupcakes will keep, un-topped in an airtight container, for 2–3 days. Spread with the topping just before serving.
Notes
