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Vegan Chocolate Beetroot Cake

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  If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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Mini Lemon Tarts with Meringue Topping

Mini Lemon Tarts with Meringue Topping


📝 Ingredients

For the tart crust:

  • 1 ½ cups (190g) all-purpose flour

  • ½ cup (115g) unsalted butter, cold and cubed

  • ¼ cup (50g) granulated sugar

  • 1 egg yolk

  • 1–2 tbsp cold water

For the lemon filling:

  • 3 large egg yolks

  • 1 large egg

  • ½ cup (100g) granulated sugar

  • ¼ cup (30g) cornstarch

  • 1 cup (240ml) water

  • ½ cup (120ml) fresh lemon juice

  • 2 tbsp lemon zest

  • 2 tbsp unsalted butter

For the meringue topping:

  • 3 egg whites

  • ¼ tsp cream of tartar

  • ½ cup (100g) granulated sugar

  • ½ tsp vanilla extract

Mini Lemon Tarts with Meringue Topping


👩‍🍳 Instructions

1. Make the crust:

  1. Preheat oven to 350°F (175°C).

  2. In a bowl, mix flour and sugar. Cut in butter until crumbly.

  3. Add egg yolk and cold water gradually. Mix until dough forms.

  4. Press dough into mini tart pans. Prick bottoms with a fork.

  5. Bake for 10–12 minutes or until golden. Let cool.

2. Prepare lemon filling:

  1. In a saucepan, whisk together sugar and cornstarch.

  2. Slowly add water and lemon juice. Stir well.

  3. Cook over medium heat, stirring constantly until thick.

  4. Beat eggs in a separate bowl and slowly whisk into the hot mixture.

  5. Cook 2–3 more minutes. Remove from heat.

  6. Add lemon zest and butter. Mix well. Fill cooled tart shells.

3. Make the meringue:

  1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

  2. Gradually add sugar and beat until stiff, glossy peaks form.

  3. Mix in vanilla extract.

4. Assemble and bake:

  1. Spoon or pipe meringue over lemon filling.

  2. Bake at 375°F (190°C) for 8–10 minutes or until lightly browned.

  3. Cool completely before serving.


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