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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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Caramel Pecan Upside-Down Cake

Caramel Pecan Upside-Down Cake


Ingredients:


 1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1 and 1/2 cups pecan halves
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk

Caramel Pecan Upside-Down Cake


Preparation:


 Preheat your oven to 175°C (350°F). In a saucepan over medium heat, melt 1/2 cup butter and stir in the brown sugar. Cook until smooth and bubbly, then pour into a greased 9-inch round cake pan. Arrange the pecan halves evenly over the caramel layer. In a bowl, mix flour, baking powder, baking soda, and salt. In another large bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract. Mix in sour cream. Gradually add the dry ingredients, alternating with milk, starting and ending with the flour mixture. Pour the batter gently over the pecan layer and spread evenly. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5–10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.


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