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Gluten-free Chocolate Cupcakes with Beetroot

Gluten-free Chocolate Cupcakes with Beetroot

Looking for new gluten-free dessert ideas? Don't miss these gluten-free chocolate cupcakes, served with a beetroot topping: delicious and very easy to make!

30 September, 2015
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Type of dish

Dietary Consideration

serves for


total time

0 HR 50 MIN


All purpose flour
110 g, gluten free, self-raising
Cocoa Powder
1 1/2 tsp
Baking Powder
1/2 tsp, gluten free
Brown sugar
60 g, light
90 ml
75 g, finely grated
1, small
Sunflower oil
2 tbsp
55 g, unsalted
Beetroot Juice
2 tbsp
Icing sugar
250 g


For the gluten free chocolate cupcakes

Heat the oven to 200°C (180°C fan).

Grease 6 bun or muffin tins. 2 Sift the flour, cocoa powder and baking powder into a mixing bowl. Stir in the sugar.

Whisk together the milk and grated beetroot.

Whisk together the egg, oil and beetroot mixture and add to the dry ingredients. Stir until just combined - the mixture will be lumpy.

Spoon into the tins and bake for 15-20 minutes until risen and firm to the touch.

For the beetroot topping

Beat the butter until soft. Sift in the icing sugar and beat well.

Gradually add the beetroot juice and mix well until smooth and spreadable.

Spread on top of the cakes.


Use powdered xylitol instead of icing sugar for a sugar free topping.

For powdered xylitol: place the xylitol in a food processor and blend to a powder.

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