30 minutes
18 minutes
Packed with fibre thanks to the wholegrains, seeds and fruit & veg which make these cakes a nutritious and devilishly indulgent Halloween treat! The raspberry and beetroot filling, not to be mistaken for blood and gore, also happens to be packed full of nutrients for our blood and heart, including dietary nitrates, which help to support blood flow and circulation, as well as iron and betacyanin, an antioxidant that supports the heart. Both beetroot and raspberry are a good source Vitamins A, C and folate as well. Though these cupcakes may look devilishly decadent, they are full of deceptively good-for-you ingredients.
70g oat flour (you can blend regular oats into a fine flour, and choose gluten free if preferred)
Add the rice flour, oat flour, cocoa or cacao powder and baking powder to a large mixing bowl. Whisk to combine, leaving a well in the centre
In the well, add the honey/maple syrup, olive oil, vanilla, milk, vinegar and flax egg. Whisk to combine - the mixture will be quite wet
Transfer the mixture into a measuring jug and pour into the cases, filling just near the top. Pop in the oven and bake for 15-18 mins
While the cakes are baking, make your filling by blending the beetroot, raspberries and honey/maple syrup. Pour the mixture through a sieve to remove the seeds and pulp. You may need to use a spoon to move the mixture inside the sieve, lightly pressing it through
When the cakes have cooled, make your frosting by blending the melted coconut oil/butter, cocoa/cacao powder, water/milk, honey and vanilla. Add a splash more water or milk if it doesn't catch easily in the blender. If it is runny then pop it in the fridge to firm up
To assemble your devil cakes, use a circular cutter to cut out a circle in the middle of each cake, only pressing down halfway to leave a base for the filling. Don't worry if the sides crumble! Another option is to slice the top of the cakes off. Set the circles/tops aside and cut in half, these will make your devil horns!
Fill the holes/top of the cakes with the beetroot and raspberry filling, top with the chocolate frosting and then stick the devil horns in!
