Vegan Red Velvet Borscht-inspired Cupcakes

Borscht vibes, but cupcake 😋 okay, that sounds a little gross but you barely taste the beets and they’re naturally sweet 😋😌 it’s good, I promise (I should go into advertising clearly) 😂 also forget-me-not flowers are edible and make pretty cupcake decorations? What’s your favourite edible flower? Recipe will be posted tomorrow on theseitanist 💜💜

Borscht-inspired Red Velvet Cupcakes



  • 3 small beets, puréed
  • 3/4 cup plant milk
  • 1 tsp apple cider vinegar
  • 1/3 cup grape seed oil
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • Topping:

  • Vegan sour cream
  • Coconut whipped cream
  • Sprinkles
  • Edible flowers


Preheat oven to 350 and line cupcake tins with muffin liners (I use reusable silicone ones). Mix plant milk and ACV together and set aside for 5 mins. Combine wet ingredients. Combine dry ingredients. Mix the two together with a stick blender. Pour into muffin tin and bake for 20-25 mins until toothpick inserted into the middle comes out clean. Spoon out the top and add a little bit of vegan sour cream. Top with coconut whipped cream, sprinkles, and edible flowers (I used forget-me-nots).

Vegan, Gluten-free Black Bean Brownies (refined sugar-free option)

Healthy, fudgey, decadent. Both vegan and gluten free and very little prep time!

I know a lot of people are doing Veganuary/ trying to eat healthier as a resolution, SO…

Omega-3s, fibre, protein (post-gym treat??), high in iron and magnesium. Can you get a more perfect dessert?

Pickiest omnivore friend approved. Since there’s no refined sugar, these have more of a “dark chocolate” taste.

Vegan Black Bean Brownies

  • Servings: 12
  • Difficulty: easy
  • Print

Healthy, fudgey, refined sugar-free vegan treat


  • 1 430 gram/15-oz. can black beans, rinsed.
  • 1 heaping cup medjool dates (very important that they’re medjool specifically).
  • 3/4 cup cocoa powder
  • 2 flax eggs (2 heaping Tbsp ground flaxseed + 6 Tbsp water)
  • 3 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 cup chocolate chips (omit if you want this to be refined sugar-free)
  • Toppings e.g. nuts, chocolate chips (optional)


  1. Preheat oven to 350 degrees F/ 176 C.
  2. Line a muffin pan with muffin wrappers or silicone molds.
  3. Prepare your flax eggs in your food processor. Meanwhile, get all the other ingredients and rinse your beans.
  4. Add all ingredients besides toppings to the food processor and puree until reasonably smooth. Scrape down the sides as needed. Add water or plant milk if the batter seems too thick. The batter should be a little thick – think chocolate ganache (as opposed to cream cheese, which is too thick), but definitely not runny.
  5. Scoop into muffin tin – a silicone spatula works best for this. Add toppings and bake for about 25 minutes.
  6. Let cool and then store in the fridge (the brownies taste best when they’re cool).
Serve with fruit and ice cream.

Vegan baked pears with walnuts and pecans



Vegan baked pears with walnuts and pecans

  • Servings: 3
  • Difficulty: easy
  • Print

Healthy vegan dessert.


  • 6 pears
  • 1 cup walnuts and pecans
  • 6 tsp maple syrup
  • cinnamon
  • vegan yoghurt (optional)


  1. Chop walnuts & pecans 2. Slice pears in half and remove seeds/hollow out a small part with a sharp spoon. 3. Place nuts in this hole and then drizzle each pear half with about a tsp of maple syrup and sprinkle with some cinnamon. 4. Bake for 25 mins at 180 degrees Celsius. 5. Let cool and enjoy with vegan yoghurt (optional).
Will keep in the fridge for up to 3 days.