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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Blood Orange Olive Oil Cake with Poppy Seeds
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This Blood Orange Olive Oil Cake is a fragrant, moist, and zesty dessert that pairs the sweet, tangy flavor of blood oranges with the rich, smooth texture of olive oil. The addition of poppy seeds adds a delightful crunch and a touch of sophistication. It’s a perfect treat for any occasion!
📝 Ingredients
For the cake:
1 ½ cups (190g) all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240ml) extra virgin olive oil
1 cup (200g) granulated sugar
3 large eggs
2 blood oranges, zest and juice
½ teaspoon vanilla extract
1 cup (240ml) buttermilk
For the glaze (optional):
1/2 cup (60g) powdered sugar
2 tablespoons blood orange juice
1 teaspoon blood orange zest (optional)
👩🍳 Instructions
Preheat oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan, or line with parchment paper.
Prepare the dry ingredients:
In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Mix wet ingredients:
In a large bowl, whisk together olive oil, granulated sugar, and eggs until smooth and creamy.
Add the zest and juice of the blood oranges, along with vanilla extract, and whisk until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until smooth.
Bake the cake:
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze (optional):
In a small bowl, whisk together powdered sugar, blood orange juice, and zest (if using) until smooth and pourable.
Glaze and serve:
Once the cake has cooled, drizzle the glaze over the top.
Slice and enjoy!
🍊 Why You’ll Love It:
Moist and tender with a subtle citrus flavor
Olive oil gives it richness while still being light
The perfect balance of sweet and tangy from the blood oranges
📝 Ingredients For the Dough (makes 1 large pizza): 2 ½ cups all-purpose flour 1 tsp salt 1 tsp sugar 1 tbsp olive oil 1 tsp instant yeast ¾ cup warm water For the Toppings: 1 cup cooked chicken breast , shredded ¼ cup Buffalo hot sauce (e.g., Frank’s RedHot) 2 tbsp butter , melted 1 cup shredded mozzarella cheese ¼ cup blue cheese crumbles (optional) ¼ cup ranch or blue cheese dressing (for drizzle) ½ small red onion , thinly sliced (optional) Chopped green onions or parsley for garnish 👨🍳 Preparation Steps 🥣 1. Prepare the Dough: Mix warm water, sugar, and yeast in a bowl. Let it sit for 5–10 minutes. Add flour, salt, and olive oil. Mix and knead for 5–8 minutes until soft and smooth. Cover and let rise for 1 hour, or until doubled in size. 🔥 2. Prepare Buffalo Chicken: In a bowl, mix shredded chicken with Buffalo sauce and melted butter . Adjust spiciness to taste. 🍕 3. Assemble the Pizza: Preheat ...
For the Dough: 500g (3 ¾ cups) “00” flour (or all-purpose flour if unavailable) 325ml (1 ⅓ cups) lukewarm water 10g (2 tsp) fine sea salt 3g (¾ tsp) fresh yeast or 1g (¼ tsp) active dry yeast For the Topping: 250g (1 cup) San Marzano tomatoes (crushed by hand) 250g (9 oz) fresh mozzarella (preferably buffalo mozzarella), torn into small pieces Fresh basil leaves Extra virgin olive oil A pinch of salt 👨🍳 Preparation Steps 🥣 Step 1: Prepare the Dough In a large mixing bowl, dissolve the yeast in the lukewarm water. Gradually add flour , mixing until a dough forms. Add the salt and knead the dough by hand for 8–10 minutes until smooth and elastic. Cover and let the dough rest for 2 hours at room temperature. Divide the dough into 4 equal balls, cover, and let rise for another 6–8 hours . 🍅 Step 2: Make the Sauce Crush the San Marzano tomatoes by hand. Add a pinch of salt and a drizzle of olive oil . No need to cook....
📝 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) 👩🍳 Instructions: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy. This should take about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips (and nuts if using). Scoop the dough using a tablespoon or cookie scoop and place dough balls onto the prepared baking ...
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