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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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Buttery Shortbread Cookies with a Twist

Buttery Shortbread Cookies with a Twist


Classic shortbread cookies are already irresistible — buttery, crumbly, and perfectly sweet. But when you add a unique twist, like citrus zest, herbs, chocolate drizzle, or even a touch of sea salt, they become unforgettable. These Buttery Shortbread Cookies with a Twist are perfect for tea time, gifting, or anytime you crave a refined treat with a surprise element.

Ingredients:


Basic shortbread dough:

  • 1 cup (225g) unsalted butter, softened

  • ½ cup (60g) powdered sugar

  • 1 teaspoon vanilla extract

  • 2 cups (250g) all-purpose flour

  • ¼ teaspoon salt

Choose your twist (pick one or combine!):

  • 1 tablespoon lemon or orange zest

  • 1 tablespoon finely chopped fresh rosemary or thyme

  • ¼ cup mini chocolate chips or drizzle with melted chocolate after baking

  • 1 tablespoon ground espresso or instant coffee

  • Sprinkle of flaky sea salt on top before baking

Buttery Shortbread Cookies with a Twist


Preparation:


  1. Cream the butter and sugar:
    In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Mix in the vanilla extract.

  2. Add flour and salt:
    Add the flour and salt gradually, mixing just until the dough comes together. Don’t overmix.

  3. Incorporate your twist:
    Gently fold in your chosen flavor twist (zest, herbs, chocolate chips, etc.).

  4. Shape and chill the dough:
    Form the dough into a log or press it into a flat disc. Wrap in plastic and refrigerate for 30 minutes to 1 hour.

  5. Preheat oven and cut cookies:
    Preheat your oven to 325°F (165°C). Roll or slice the dough into ¼-inch thick cookies and place them on a baking sheet lined with parchment paper.

  6. Bake:
    Bake for 12–15 minutes or until edges are lightly golden. Let cool on the tray for 5 minutes, then transfer to a wire rack.

  7. Optional finishing touch:
    Drizzle cooled cookies with melted dark or white chocolate, or sprinkle with extra zest or sea salt.


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