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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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Strawberry Shortcake with Fresh Whipped Cream

Strawberry Shortcake with Fresh Whipped Cream



📝 Ingredients:

For the shortcakes:

  • 2 cups (240g) all-purpose flour

  • 1 tbsp baking powder

  • 2 tbsp granulated sugar

  • ½ tsp salt

  • 6 tbsp (85g) cold unsalted butter, cubed

  • ¾ cup (180ml) heavy cream (plus extra for brushing)

  • 1 tsp vanilla extract

For the strawberries:

  • 4 cups (600g) fresh strawberries, hulled and sliced

  • ¼ cup (50g) granulated sugar

For the whipped cream:

  • 1 cup (240ml) heavy cream

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract




  • Strawberry Shortcake with Fresh Whipped Cream

👩‍🍳 Instructions:

1. Prepare the strawberries:

  • Mix sliced strawberries with sugar in a bowl. Let them sit for at least 30 minutes to release their juices and sweeten.

2. Make the shortcakes:

  • Preheat the oven to 200°C (400°F).

  • In a large bowl, whisk together flour, baking powder, sugar, and salt.

  • Add cold butter and mix with a pastry cutter or your fingers until it resembles coarse crumbs.

  • Gradually add heavy cream and vanilla extract. Stir until combined, but don’t overwork the dough.

  • Turn the dough onto a lightly floured surface, knead it a few times, and then roll it out to about 1-inch thickness.

  • Use a biscuit cutter or glass to cut out rounds. Place them on a baking sheet and brush the tops with a little heavy cream.

  • Bake for 12–15 minutes or until golden brown.

3. Make the whipped cream:

  • Beat the heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form.

4. Assemble the shortcakes:

  • Slice the shortcakes in half. Spoon a generous amount of sweetened strawberries on the bottom half, followed by a dollop of whipped cream.

  • Top with the other half of the shortcake and serve immediately.

🎥 Video Tutorial:

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