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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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Biscoff Lotus Cheesecake No-Bake Style

Biscoff Lotus Cheesecake No-Bake Style


Ingredients:


 250 grams Lotus Biscoff biscuits (crushed)
100 grams unsalted butter (melted)
500 grams cream cheese (softened)
100 grams powdered sugar
1 teaspoon vanilla extract
200 ml heavy whipping cream (cold)
150 grams Lotus Biscoff spread (for the filling)
100 grams Lotus Biscoff spread (for topping)
Extra Lotus biscuits for decoration (optional)

Biscoff Lotus Cheesecake No-Bake Style


Preparation:


 Begin by preparing the crust. In a bowl, mix the crushed Biscoff biscuits with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan and flatten it evenly using the back of a spoon or the bottom of a glass. Place the crust in the refrigerator while you prepare the filling. In a large mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add the Biscoff spread (150 grams) and mix until fully combined. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Pour the filling over the chilled crust and spread it evenly. Refrigerate for at least 6 hours, or preferably overnight, until set. Before serving, melt the remaining Biscoff spread slightly and pour it over the top of the cheesecake. Smooth it out gently, then decorate with crushed or whole Biscoff biscuits as desired. Keep the cheesecake refrigerated until ready to serve.


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