Updated recipe: Chocolate beet cake (gluten free) with chocolate ganache (dairy free)

This weekend, my friends got married - congratulations Kasey + Tonya! - and I made their wedding cupcakes. I love, love, love this chocolate cake recipe. For them, I made chocolate beet cake filled with local, raspberry preserves and topped with dairy-free chocolate ganache.

I did make a batch of gluten-free ones, so, below is the recipe - with and without the preserves - as well as the ganache. Both are really easy recipes, and can be easily adapted to dietary needs.

Gluten-Free Chocolate Beet Cake (makes 2 dozen cupcakes)
- 4 oz. chocolate (I use 2 oz. unsweetened baking chocolate, 2 oz. semisweet chocolate chips)
- 1 c. safflower or canola oil
- 3 eggs - regular or flax
- 1 Tbl. apple cider vinegar
- 1 3/4 c. sugar (can decrease if using all chocolate chips for melted chocolate)
- 2-3 c. pureed beets (depends on the size and how much you love beets)
- 1 Tbl. vanilla
- 2 c. gluten-free flour (I use Bob's Red Mill mix)
- 2 1/2 Tbls. baking powder (I find baking soda to be too chalky, especially in a gluten-free recipe)
- 1/4 tsp. sea salt

1. Preheat oven to 375F degrees. Grease and flour OR line two cupcake pans with baking cups. 
2. Melt chocolate (in microwave for 90 seconds or over a double boiler) and add 1/4 c. oil until the mixture is smooth. 
3. Combine the eggs + sugar in a bowl + beat with mixer or by hand until fluffy. Add the rest of the oil, chocolate, beets, vanilla and vinegar.
4. Whisk together the dry ingredients in a bowl. Slowly incorporate the dry ingredients into the egg/chocolate mixture until just combined. Pour batter in the pans. (NOTE: If you want the raspberry jam/preserve filling, fill the cups halfway with batter, add a tsp. of the raspberry and top with a little more batter.)
5. Bake for 20-25 minutes, or until the tops begin to crack and/or a toothpick comes out clean. (NOTE: If using raspberry in the center, you can't rely on a toothpick, so stick the side of the cupcake to test.)

Chocolate coconut ganache (makes 2 cups)
- 16 oz. chocolate (semisweet, bittersweet mixed with some unsweetened works best)
- 1 - 15 oz. can light coconut milk (can be full-fat, but light is fine)
- 1/2 tsp. vanilla (optional)

1. Place chocolate in a bowl. Set aside.
2. Over medium heat, heat coconut milk until steam appears and bubbles form on the edges. Remove from heat.
3. Pour milk over chocolate without stirring for 5 minutes. After 5 minutes, stir until smooth and glossy. Can be used immediately OR cooled, stored in the fridge and/or in the freezer. To thaw, remove from refrigerator or freezer and put container in a bowl of warm water just until the ganache is soft enough to dip or frost your baked goods.