1/4cup beet puree (or sub unsweetened apple sauce)
1/4cup unsweetened almond milk + 1/2 tsp vinegar or lemon juice
2 1/2tablespoons organic cane sugar (or sub granulated sugar)
1tablespoon melted coconut oil or Earth Balance
1/4teaspoon vanilla extract
1/4teaspoon baking powder
Pinch sea salt
2tablespoons unsweetened cocoa powder
1/4cup + 1/2 Tbsp unbleached all-purpose flour
2tablespoons semisweet chocolate chips, melted
2 squares vegn chocolate, for middle
Preheat oven to 375F. Butter muffin tins with dairy-free butter and coat with cocoa powder; shake out excess.
Mix almond milk and vinegar in a small bowl. Let sit for a few minutes. Add sugar, oil, vanilla, and beet puree to almond milk mixture and beat until foamy.
Add cocoa powder, flour, baking powder, and salt to wet ingredients and combine until smooth. Add melted chocolate and mix well.
Divide batter evenly into muffin tins. Add one square of dark chocolate to center of each cake. Cover with batter using a spoon. Bake 15-20 minutes, or until edges pull away slightly and top no longer appears wet.