What You Need:
For the Cake:
1-1/2 cups almond meal
½ cup brown rice flour
1 teaspoon baking soda
½ teaspoon baking powder
1-1/2 teaspoons sea salt
1-1/2 cups turbinado sugar
2/3 cup cacao powder or unsweetened cocoa powder
4 small red beets, roasted
½ cup almond milk
1/3 cup extra virgin olive oil (I used Colavita)
1 teaspoon vanilla extract
For the Frosting:
1-2 tablespoons of water
1 8oz package of vegan cream cheese (I used Daiya – I swear it’s good)
2 1/2 tablespoons of PB2 peanut butter powder (I used the chocolate flavor)
2-3 tablespoons of confectioner’s sugar (depending on your need to sweetness
For the Top:
Pink Himalayan Sea Salt
First, prepare the beets. Preheat your oven to 400 degrees.
Slice the beets in half and wrap them in aluminum foil.
Place the wrapped beets in the oven and roast for 30 minutes, or until soft when pierced through the center with a knife.
Remove the beets from the oven, allow to cool and then peel the skins off. Chop them into cubes.
Reduce the oven heat to 350 degrees.
Place the cooled, chopped beets in a blender with the almond milk and puree until very smooth – so smooth you could drink it.
In a large mixing bowl, combine the almond flour, brown rice flour, baking soda, baking powder, salt, cacao powder and turbinado sugar. Mix all dry ingredients together.
In a separate mixing bowl, whisk the eggs, olive oil and vanilla extract.
Add the pureed beets to the egg mixture and mix to combine. Pour the wet beet mixture into the mixing bowl with all of the dry ingredients and stir until combined.
Prepare a cupcake tin by lining with cupcake paper or greasing with non-stick baking spray.
Pour the batter into the prepared cake pan and bake for 20 to 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Allow the cupcakes to cool.
In the meantime, prepare the frosting:
Place the cream cheese, peanut butter powder, water and sugar in a medium bowl. With a hand-held mixer, beat until smooth. It’s best to add just a little water at a time, so the mixture doesn’t get runny. It should be the consistency of frosting.
Once the cupcakes have cooled, slice them in half cross-wise with a sharp knife and sandwich in some frosting on the bottom half. Place the top back on and garnish the top with the pink Himalayan sea salt (extra electrolytes!).