Easter has arrived faster than expected and I was caught almost unprepared. But fear not, I’ve got you! I mean, if you are looking for a way to reuse the excess fruit pulp, then I totally got you.
Since Easter it’s time for new beginnings, I thought about giving this fibre rich fruit and veggie pulp a new life and use them to make delicious and healthy cupcakes.
Ever since we bought a cold press juicer, I’ve felt compelled to do something about all that leftover fibre…and although my compost really loves all that pulp, I rather use it for a more nutritionally rich endeavour.
And this week, after making a delicious Beet, Carrot and Orange juice I thought that making a chocolate cake. Wait, what? You mom never made a beetroot and chocolate cake and lied it had any veggie on it? Oh well…when I was little, I used to HATE beetroot. So any tactics to make me a little bit of it were worth a shot.
Now that I eat beetroot (still don’t love tbh) I wanted to recreate my childhood ‘sneaky’ cake and make it healthier than ever.
Instead of using boiled beetroots like my mom used to make, I put to use the fruit and veggie pulp and added a ripe banana to give it a little extra moisture and substitute the beetroot puree accordingly.
For the frosting, I used a very ripe avocado with some cacao powder and rice malt syrup to help stick the coconut flakes.
Super easy and extremely healthy, vegan and full of fibre. All in all, it’s not even a dessert. Eat away kids!
Vegan Fruit Pulp Chocolate Easter Cupcakes
- 2 cups of plain flour
- 1 cup of buckwheat flour (can use just plain)
- 1 cup of coconut sugar
- 1 tsp of salt
- 2 tsp of baking soda
- ½ cup of coconut oil
- 1½ cups of warm luke water
- 1 cup of fruit pulp
- 2 small (or 1 large) very ripe bananas
- 2 tsp of apple cider vinegar (ACV)
- 2/4 cup of rice maple syrup (can sub with maple syrup or honey if not vegan)
- 1 ripe avocado
- 1 tbsp of cacao powder
- ⅓ cup of rice malt syrup (can sub with maple syrup or honey if not vegan)
- Grated coconut
- Vegan chocolate covered almonds or chocolate egg
- First off, preheat your oven at 180º C. In a large bowl, sift all the dry ingredients and reserve. In a smaller bowl, add the fruit pulp and bananas and mix. Then add the water, oil, rice syrup and ACV. Mix well until incorporated.
- Then mix wet ingredients to dry and mix well.
- In a cupcake pan (or 2 as it yields 2 batches), scoop the batter into the pan and place them in the oven for 15-20 minutes or until a toothpick comes out clean.
- Meanwhile, in a small bowl, place the avocado, cacao powder and rice syrup and mix well using a handheld mixer or use a food processor.
- Remove cupcakes from the oven and let it cool in a rack.
- When cupcakes are cool, spread a thin layer of frosting in all of them and then sprinkle the grated coconut over it.
- Top with the chocolate eggs/chocolate covered almonds.
If you make this recipes, post and tag me on Instagram using the #eatyourselfgreen! Can’t wait to see your creations guys!
Happy and safe Easter!
Peace & Love,