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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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Churros with Homemade Chocolate Dipping Sauce

Churros with Homemade Chocolate Dipping Sauce


Crispy on the outside, soft on the inside, and coated in cinnamon sugar — churros are a beloved Spanish treat that’s surprisingly easy to make at home. Paired with a rich, velvety chocolate dipping sauce, these churros are perfect for parties, weekend indulgence, or cozy nights in. You won’t believe how simple (and fun) it is to recreate this street-food favorite in your own kitchen!

Ingredients:


For the churros:

  • 1 cup water

  • 2 ½ tablespoons sugar

  • ½ teaspoon salt

  • 2 tablespoons vegetable oil

  • 1 cup all-purpose flour

  • Vegetable oil for frying

For the cinnamon sugar coating:

  • ½ cup sugar

  • 1 teaspoon ground cinnamon

For the chocolate dipping sauce:

  • 100g (3.5 oz) dark or semi-sweet chocolate (chopped)

  • ½ cup heavy cream

  • 1 tablespoon butter (optional, for shine)

  • 1 teaspoon vanilla extract

  • Churros with Homemade Chocolate Dipping Sauce


Preparation:


  1. Make the churro dough:
    In a saucepan, combine water, sugar, salt, and 2 tablespoons of oil. Bring to a boil. Remove from heat and stir in flour until a ball forms.

  2. Heat the oil:
    Fill a deep pot with 2–3 inches of vegetable oil and heat to 350°F (175°C).

  3. Pipe the churros:
    Transfer the dough to a piping bag fitted with a large star tip. Pipe strips (around 4–6 inches) directly into the hot oil. Fry in batches until golden brown, turning as needed.

  4. Coat in cinnamon sugar:
    Remove churros and drain briefly on paper towels. Roll in cinnamon sugar while still warm.

  5. Make the chocolate sauce:
    Heat the cream in a saucepan until it begins to simmer. Remove from heat, add the chopped chocolate, and let sit for 1–2 minutes. Stir until smooth. Add butter and vanilla for extra richness.

  6. Serve:
    Arrange churros on a plate with a bowl of warm chocolate sauce. Dip and enjoy immediately!


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