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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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Soft & Chewy Chocolate Chip Cookies

Soft & Chewy Chocolate Chip Cookies


📝 Ingredients:

  • 1 cup (226g) unsalted butter, softened

  • ¾ cup (150g) granulated sugar

  • ¾ cup (165g) packed brown sugar

  • 2 tsp vanilla extract

  • 2 large eggs

  • 2 ½ cups (315g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp salt

  • 2 cups (340g) chocolate chips

  • 1 cup (100g) chopped walnuts or pecans (optional)

  • Soft & Chewy Chocolate Chip Cookies


👩‍🍳 Instructions:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

  2. Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy. This should take about 2-3 minutes.

  3. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

  4. In a separate bowl, whisk together the flour, baking soda, and salt.

  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  6. Fold in the chocolate chips (and nuts if using).

  7. Scoop the dough using a tablespoon or cookie scoop and place dough balls onto the prepared baking sheets. Leave some space between each cookie as they will spread while baking.

  8. Bake for 10-12 minutes, or until the edges are golden, but the centers are still soft.

  9. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

🎥 Video Tutorial:





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