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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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Blueberry Thyme Crisp with Oat Topping

Blueberry Thyme Crisp with Oat Topping


A refreshing twist on the classic fruit crisp — this Blueberry Thyme Crisp blends the sweetness of juicy blueberries with the subtle herbal aroma of fresh thyme. Topped with a golden oat crumble, it’s a perfect summer dessert that’s easy to make and hard to resist!

📝 Ingredients


For the blueberry filling:

  • 4 cups fresh or frozen blueberries

  • 1/4 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1–2 teaspoons fresh thyme leaves (finely chopped)

For the oat topping:

  • 3/4 cup rolled oats

  • 1/2 cup all-purpose flour

  • 1/2 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup cold unsalted butter (cut into cubes)

Blueberry Thyme Crisp with Oat Topping


👩‍🍳 Instructions


  1. Preheat oven:
    Set your oven to 350°F (175°C). Grease a 9-inch baking dish or individual ramekins.

  2. Prepare the filling:
    In a mixing bowl, combine blueberries, sugar, cornstarch, lemon juice, zest, and thyme.
    Toss gently until evenly coated. Pour into your prepared baking dish.

  3. Make the oat topping:
    In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt.
    Add cold butter and use a pastry cutter or fingers to mix until crumbly.

  4. Assemble and bake:
    Sprinkle the oat topping evenly over the blueberry mixture.
    Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling.

  5. Cool & serve:
    Let cool for 10–15 minutes before serving.
    Delicious warm with vanilla ice cream or whipped cream!


💡 Pro Tip:


Add a pinch of nutmeg or chopped nuts to the topping for extra depth and crunch.


🫐 Looking for more fresh & easy desserts? Visit:
👉 www.cookforme.online


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