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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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Cherry Clafoutis – French Classic Dessert

Cherry Clafoutis – French Classic Dessert


If you're looking for a simple, yet elegant dessert, this Cherry Clafoutis is the answer. A classic French dish, this custard-like dessert is made with fresh cherries and a lightly sweet batter that bakes into a deliciously smooth, slightly puffed texture. It's the perfect balance between a fruit-filled treat and a rich, custardy dessert!

Ingredients:


  • 2 cups (300g) fresh cherries, pitted

  • 1 tablespoon butter, for greasing the pan

  • 1/3 cup (40g) all-purpose flour

  • 1/4 cup (50g) granulated sugar

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup (240ml) whole milk

  • 1 tablespoon powdered sugar, for dusting (optional)

Cherry Clafoutis – French Classic Dessert


Instructions:


  1. Preheat oven to 180°C (350°F). Grease a 9-inch (23 cm) round baking dish with butter.

  2. Prepare the cherries:
    Spread the pitted cherries evenly in the prepared baking dish.

  3. Make the batter:
    In a bowl, whisk together flour, sugar, and salt.
    In a separate bowl, whisk the eggs, vanilla extract, and milk.
    Gradually pour the wet ingredients into the dry ingredients, whisking until smooth.

  4. Pour the batter:
    Pour the batter evenly over the cherries in the baking dish. The cherries should be mostly submerged, but some will rise to the top during baking.

  5. Bake:
    Bake for 35–40 minutes, or until the clafoutis is puffed and golden around the edges. A toothpick inserted into the center should come out clean.

  6. Cool and serve:
    Let the clafoutis cool for a few minutes before dusting with powdered sugar.
    Serve warm or at room temperature.


Serving Suggestions:

  • Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence!


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