Baked Goods, Dairy-free, Gluten-free, Recipes, Vegan

Vegan Christmas Spirulina and Beet Cupcakes

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Here’s my Christmas cupcake idea. These cupcakes are completely gluten-free and vegan.


I made two different types of cupcakes: green spirulina cupcakes and beet red velvet cupcakes.

I found very cute muffin molds and their shape reminds me of the Christmas flower called poinsettia. That’s why I made my muffins red and green to resemble this beautiful plant.

I also made a coconut frosting that looks like snow and decorated it with some dried fruit.


These muffins turned out delicious despite my doubts. You can’t taste the spirulina at all, even though the color may look a little weird. I’m planning to make them again for Christmas!



Read also: Why And How To Eat Spirulina



2 cups of flour of your choice (I used 1 ½ cup of rice flour and 1/2 cup of oat flour)
3 tablespoons of shredded coconut
1 tablespoon of baking powder
1 tablespoon of spirulina
1 small cooked beetroot
1 medium banana
2/3 cup of coconut milk
Sweetener of your choice – to your taste
Vanilla extract
Orange zest – optional


For the frosting

½ cup of coconut cream
Sweetener of your choice
Vanilla extract
3 tablespoons of shredded coconut
Dry fruit of your choice for decoration – optional (I used goji berry and candied orange peel)




Preheat your oven to 180°C (350°F).

Mash the banana. Grate or grind the beetroot.

Combine the flour with the baking powder and the shredded coconut. Then separate this mixture into two bowls – one for the green muffins and one for the red ones.

Add spirulina powder to one of the bowls, and whisk the dry ingredients well. Then, add sweetener of your choice, half of the mashed banana, half of the coconut milk, the cinnamon, the orange zest and the vanilla extract.


In the other bowl, add the sweetener of your choice, the grated beet, the rest of the milk, and the mashed banana. Add cinnamon, vanilla extract and orange zest, and mix everything together.


Pour the two mixtures into muffin cups and bake for 20-25 minutes.





Combine the coconut cream (see the full recipe here) with some sweetener of your choice and some vanilla extract. Add the shredded coconut and mix everything well. Put the mixture in the fridge until you are ready to use it.


Let the muffins cool down and just spread frosting over them. If you want, you can use cream syringe, but I didn’t. Decorate with some dry fruit.






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