Cakes & Cupcakes | vegetology

|recipe copyright of: Vegetology|

1/4 cup brown sugar

1/4 cup honey

1 cup dates, chopped

1 cup hot water

1 tsp baking soda

1/4 cup coconut oil

1/4 cup butter

1/4 cup apple sauce

1 cup whole-wheat flour

1+1/4 cup all purpose flour

1 tsp vanilla extract

3 Tbs organic cocoa powder

few Tbs milk

1 bag dark chocolate chips

Preheat oven to 350 degrees.

Begin by combining chopped dates, hot water, & baking soda in a bowl. Allow to sit 10-15 minutes. In a mixing bowl, combine coconut oil, butter, apple sauce, brown sugar & honey. Then, add both flours to the batter, keeping the mixer on low. After the flours have combined with the wet ingredients, add the vanilla, and cocoa powder. Continue to mix batter on low. Next, add the bowl of water and dates to the mixer. Turn up the speed, and mix until smooth. Lastly, add 2-4 Tbs milk, until the batter thins out a little. Fold in a little less than 1/2 the bag of chocolate chips.

Spray a 9x13" glass baking pan with butter or non-stick spray. Pour the batter into the pan, and top with a little short of the remaining bag of chocolate chips (or the rest!) Bake for 30-40 minutes, until a knife comes out relatively clean. I always under-bake my cakes by a couple of minutes to keep them moist. Allow to set on a cooling rack a minimum of 15-20 minutes.

{Old-fashioned Chocolate-Chip Date Cake}

{Heartbeet Red Velvet Cupcakes}

|recipe inspired by: Gutsy by Nature|

*makes 6 large cupcakes or 12 regular

2 beet roots

1/2 cup coconut flour

1/2 cup tapioca flour

2 tsp baking powder

3 heaping Tbs organic cocoa powder

1/2 cup unsalted butter

1/2 cup honey

3 eggs

1 heaping tsp vanilla extract

1 Tbs lemon juice

1-2 Tbs organic soy milk

pinch of sea salt

Begin by wrapping beats in tinfoil. Bake at 400 degrees for 1 hour or until soft. Remove from the oven and peel off the skins.

Preheat the oven down to 350 degrees. Prepare muffin tins of choice by lining or buttering the pan.

Slice beets when cooled and place into a food processor. Add the honey, vanilla extract, butter and lemon juice to the food processor. Blend until completely pureed. Scrape down the sides as needed. Add the three eggs and blend until eggs have combined into the batter.

In a separate bowl, combine the two flours, baking powder, sea salt and organic cocoa powder.

Pour the contents of the food processor into the dry ingredients bowl. Add the soy milk and stir until just combined. Don't over-mix the batter. Pour into muffin tins of choice and bake for 28-35 minutes or until a knife comes out clean in the middle of the cupcakes. Allow to cool, and if desired, sprinkle a little powdered sugar for design or extra sweetness.