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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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Almond Flour Cake – Gluten-Free & Delicious

Almond Flour Cake – Gluten-Free & Delicious


Looking for a delicious gluten-free cake recipe? This Almond Flour Cake is a perfect choice! Made with nutrient-packed almond flour, it’s light, moist, and full of flavor. Keep reading to discover the simple ingredients and easy method for this amazing cake.

Ingredients:

  • 2 cups almond flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter (softened)

  • 1/2 cup honey or maple syrup

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup unsweetened almond milk (or any milk of your choice)

  • Optional: 1/2 cup lemon juice or zest (for a refreshing citrus flavor)

  • Optional: 1/2 cup sliced almonds or fresh berries for topping

  • Almond Flour Cake – Gluten-Free & Delicious


Instructions:

  1. Preheat the oven to 175°C (350°F) and line a 9-inch round cake pan with parchment paper.

  2. In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt.

  3. In a separate large bowl, cream the softened butter with honey or maple syrup until smooth.

  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond milk (and lemon juice or zest if desired).

  5. Gradually fold in the dry ingredients, mixing until smooth and combined.

  6. Pour the batter into the prepared pan and smooth the top with a spatula.

  7. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.

  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  9. Optionally, top with sliced almonds or fresh berries for a beautiful finish.

Extra Tips:

  • You can add Nutella or coconut cream on top of the cake for a richer flavor.

  • Store the cake in an airtight container to keep it fresh for longer.

Have you tried this recipe?

If you’ve made this cake or want more gluten-free recipes, check out this motivational link for more delicious and healthy ideas!










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