The ultimate Valentine’s cupcake. I lie not.

These chocolate beet cupcakes are oh so chocolatey and fudgy, not too overpoweringly sweet, and have a hint of earthiness and a flash of pink from the beets. They’re incredible on their own, but top them with the extra creamy, bright raspberry frosting with a pop of orange and your chocolate-indulging experience will reach new unexplored heights of delicious surrender.

These are the kind of cupcakes that give-way easily against your bite and demand an unexpected sigh of bliss from your lips as the chocolate, raspberry and orange flavors explode in your eager mouth.

Make these cupcakes for your lover, friends, colleagues or family. Whoever you gift these to, make sure to enjoy one yourself as well!

I always look forward to Valentine’s Day not because of the overly commercialized gift giving and date night, but rather because I love the excuse to make indulgent sweet treats that without fail include something chocolatey and something pink.

The cupcakes are best the day you make them, however, they will stay fresh covered on the counter for up to three days. I like to wait to frost mine until I’m about to serve them so that the pink color stays bright and the orange and chocolate shavings remain fresh.

Cupcake ingredients:

  • 1 cup oat flour
  • 1/2 cup + 1 Tbsp almond flour
  • 1/2 cup raw cacao powder
  • Pinch of high quality sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup unsweetened plant milk (I like this vanilla flax milk)
  • 1 tsp raw apple cider vinegar
  • 3-4 medium peeled and cooked beets (I like to use these prepared ones)
  • 1/2 cup coconut sugar
  • 2 Tbsp maple syrup
  • 1 Tbsp high quality vanilla extract
  • 1/4 cup + 2 Tbsp coconut oil, melted

Frosting ingredients:

  • 4-6 Tbsp fresh beet juice
  • 1 cup raw cashews, soaked for 2-3 hours in hot water
  • 1.5 Tbsp maple syrup
  • 1.5 Tbsp other neutral liquid sweetener (I love this Dolcedi apple sweetener)
  • Juice of one clementine
  • 1 tsp fresh lemon juice
  • 4-6 Tbsp raspberry coulis**
  • 1 Tbsp vanilla extract
  • 1 tsp orange extract
  • Several Tbsp water
  • Zest from one orange
  • High quality dark chocolate, grated

Begin by making the cupcakes. Preheat your oven to 350 degrees.

Combine the flours, cacao powder, salt, baking soda and powder in a large bowl and stir with a whisk until everything is combined. Make sure no lumps remain and there is a light chocolate color throughout.

In a small bowl combine the plant milk and apple cider vinegar. Leave this while you prepare the rest of the ingredients so it has time to curdle.

Slice the beets into medium sized cubes and place them in a blender along with the coconut sugar, maple syrup and vanilla extract. Add in the milk/vinegar mixture and blend until the mixture has a creamy consistency and a beautiful fuchsia color, about 1-2 minutes.

Pour the wet mixture into the bowl with the dry ingredients and mix well for several minutes. Finally pour in the melted coconut oil  and continue to stir for one minute more. You should have a very smooth and chocolatey batter now.

Line a 12-cup muffin tin with cupcake liners. You can also grease the tin with coconut oil if you don’t have any liners.

Carefully spoon the batter into the prepared cupcake forms, putting enough in each to reach 3/4 of the way up. Smooth the tops of the cupcakes and then place them in your preheated oven.

Allow them to bake for 35 minutes until an inserted toothpick comes out mostly clean and the tops are springy. Because these cupcakes are so fudgy, some of the batter will stick to the toothpick even when the cupcakes are finished baking.

Take these out of the oven and allow them to cool in the tin for at least 30 minutes.


In the meantime, make your frosting.

Wash and peel one raw beet and pass it through your juicer. Retain the juice for this recipe and save the pulp for something else. I love to make beetroot “meatballs” with this!

In a blender combine all of the ingredients except the water and blend. Add the water one spoonful at a time until you reach a creamy, smooth consistency that is thin enough so everything is cohesive yet thick enough to maintain its form.

Pour your frosting into a bowl and leave it to chill in the fridge for at least 30 minutes.

When you are ready to serve the cupcakes, take the frosting from the fridge and generously spread it over the cupcakes, the higher the better!

Garnish with orange zest and dark chocolate shavings and remember to save some for your beloved!




**Raspberry coulis is very quick to make and with just two ingredients, it couldn’t get any simpler. The resulting flavor from homemade coulis is so vibrant and delicious, once you make it you’ll never want to use the store-bought stuff again!

To make the coulis, wash one 6 oz. container of ripe raspberries and place in a blender with 2-3 Tbsp liquid sweetener or sugar. I try to avoid refined sugar as much as possible and like to use this apple sweetener here instead of the traditional white sugar. Blend the mixture for 20-30 seconds–enough so the raspberries have become a sauce but not so much that the seeds have begun to disintegrate.

Strain the coulis through a fine mesh sieve into a small container and store in the refrigerator for up to two weeks.

This will make about 1 cup of coulis. After making the frosting, you can use the leftovers on top of ice cream, in oatmeal, over coconut yogurt and so many other things!