Vegan Chocolate Cupcakes with Buttercream Pink Frosting

Vegan chocolate cupcakes are topped with an easy and pink vegan buttercream frosting, made with beets!

For the cupcakes:
2¼ cups all purpose flour
1¼ cups cane sugar
1 teaspoon fine grain sea salt
½ cup cocoa powder
1½ teaspoons baking soda
½ cup olive oil
1 teaspoon vanilla extract
1¼ cups almond milk
1 tablespoon apple cider vinegar

For the frosting:
¼ cup full fat coconut milk
1½ cups vegan butter
1 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon Love Beets beet powder

View the full recipe at Heart of a Baker →