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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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Baked Cinnamon Sugar Donuts (No Frying!)

Baked Cinnamon Sugar Donuts (No Frying!)


Craving donuts without the mess of deep frying? These Baked Cinnamon Sugar Donuts are soft, fluffy, and coated in a delicious layer of sweet cinnamon sugar — all without touching a drop of oil! Perfect for breakfast, brunch, or an anytime snack, they’re easy to make and even easier to devour.

Ingredients:


For the donuts:

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/3 cup sugar

  • 1/2 cup buttermilk (or milk + 1/2 tsp lemon juice)

  • 1 large egg

  • 2 tablespoons unsalted butter (melted)

  • 1 teaspoon vanilla extract

For the cinnamon sugar coating:

  • 1/4 cup melted butter

  • 1/2 cup sugar

  • 1 teaspoon ground cinnamon

  • Baked Cinnamon Sugar Donuts (No Frying!)


Preparation:


  1. Preheat oven to 350°F (175°C). Lightly grease a donut pan (or use a muffin tin if needed).

  2. Mix dry ingredients:
    In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.

  3. Mix wet ingredients:
    In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.

  4. Combine and fill:
    Add the wet ingredients to the dry and stir just until combined. Do not overmix. Spoon or pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.

  5. Bake:
    Bake for 10–12 minutes, or until the tops spring back when touched lightly. Let cool for 2–3 minutes, then remove from the pan.

  6. Coat with cinnamon sugar:
    While donuts are still warm, brush each with melted butter and roll in the cinnamon sugar mixture until well coated.

  7. Serve and enjoy:
    These donuts are best enjoyed fresh and warm, but they’ll stay soft for up to 2 days in an airtight container.


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