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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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Carrot and Pineapple Cake with Coconut Frosting

Carrot and Pineapple Cake with Coconut Frosting


Looking for a moist, flavorful cake that’s packed with texture and tropical flavor? This Carrot and Pineapple Cake with Coconut Frosting is the ultimate upgrade to classic carrot cake! With shredded carrots, crushed pineapple, warm spices, and a luscious coconut cream cheese frosting, every bite is a celebration.

Ingredients:


For the cake:

  • 2 cups (250g) all-purpose flour

  • 2 teaspoons baking soda

  • 1½ teaspoons cinnamon

  • ½ teaspoon nutmeg

  • ½ teaspoon salt

  • 1 cup (200g) granulated sugar

  • 1 cup (200g) brown sugar

  • 1 cup (240ml) vegetable oil

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 2 cups (200g) grated carrots

  • 1 cup (225g) crushed pineapple, drained

  • ½ cup (50g) chopped walnuts or pecans (optional)

For the coconut frosting:

  • 225g (8 oz) cream cheese, softened

  • ½ cup (115g) unsalted butter, softened

  • 3 cups (360g) powdered sugar

  • 1 teaspoon vanilla extract

  • ¾ cup (60g) shredded coconut, sweetened or unsweetened

Carrot and Pineapple Cake with Coconut Frosting


Preparation:


  1. Prepare the cake batter:
    Preheat oven to 175°C (350°F). Grease and flour two 9-inch cake pans.
    In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
    In another large bowl, beat sugars, oil, eggs, and vanilla until smooth.
    Gradually stir in the dry ingredients. Fold in carrots, pineapple, and nuts if using.

  2. Bake the cake:
    Divide the batter evenly between the prepared pans.
    Bake for 30–35 minutes or until a toothpick comes out clean.
    Let cakes cool completely on wire racks.

  3. Make the frosting:
    Beat cream cheese and butter until fluffy.
    Gradually add powdered sugar and vanilla until smooth.
    Stir in the shredded coconut.

  4. Assemble the cake:
    Spread frosting between the cake layers and on top.
    Optionally, press extra shredded coconut onto the sides and top for decoration.
    Chill for at least 1 hour before serving.


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