Chocolate Beetroot Carrot Cupcake

This is a healthy fiber-rich version of the chocolate cupcake. It has neither eggs nor butter. The flax seeds in this cake is a rich source of Omega 3 fatty acids. I pledge that the taste of chocolate cake has not been compromised even with this healthier version:)

Cook Time: 25-30 Minutes

Yield: 10-11 cupcakes
Ease of Cooking: Easy

What all you'll need?

• Whole Wheat Flour - 1/2 cup
• All purpose flour - 1/2 cup ( I used double fiber flour)
• Cocoa Powder - 4 tablespoons
• Baking powder - 1/2 teaspoon
• Baking Soda - 1/2 teaspoon
• Salt - 1/8 teaspoon
• Beetroot - 1 medium sized (grated)
• Carrot - 1 medium sized (grated)
• Honey - 1/4 cup
• Dark Brown Sugar - 1/4 cup
• Coconut Oil - 1/4 cup
• Vanilla Extract - 1 teaspoon
• Warm Water - 6 tablespoons
• Milk - 1/4 cup

Let's cook it!!

1. Preheat oven to 350 degree F/180 degree C
2. Prepare a cupcake pan greased/lined with non stick spray/cupcake liners.
3. In a small bowl, add flax seeds and 6 tablespoons of water and set it aside for about 10 minutes.
4. Add dry ingredients (whole wheat flour, all purpose flour, cocoa powder, baking powder, baking soda and salt) to a sifter and sift them well to a bowl until everything is well mixed.
5. Add sugar, honey, vanilla extract and oil to a bowl and mix them well.
6. Add flax seed water mixture to the bowl ( from Step 3) and mix them well.
7. Add sifted dry ingredients (from step 4) to the sugar, honey, oil, flax seed mixture in the bowl (Step 3,4) and mix them well into a batter by adding milk as required.
8. Add grated beetroot and carrot to the batter (Step 5) and mix them well.
9. Spoon cupcake batter to cupcake liners until its 2/3 full.
10. Bake them in the preheated oven for about 25-30 minutes.
11. Once it's baked, take the pan out of the oven and let it cool.