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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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Coconut Lime Macarons with Passion Fruit Filling

Coconut Lime Macarons with Passion Fruit Filling


Light, chewy, and tropically inspired! These coconut lime macarons are filled with a zesty and creamy passion fruit filling that will transport your taste buds to paradise. Perfect for summer gatherings or elegant dessert platters.

📝 Ingredients


For the Macaron Shells:

  • 1 cup (100g) almond flour

  • ¾ cup (90g) powdered sugar

  • 2 tablespoons desiccated coconut

  • Zest of 1 lime

  • 2 large egg whites, room temperature

  • ¼ cup (50g) granulated sugar

  • Gel food coloring (optional – green or yellow)

For the Passion Fruit Filling:

  • 3 tablespoons passion fruit puree (strained)

  • ¼ cup (60g) unsalted butter, softened

  • ¾ cup (90g) powdered sugar

  • 1 teaspoon lime juice

Coconut Lime Macarons with Passion Fruit Filling


👩‍🍳 Instructions


1. Make the Macaron Shells:

  1. Sift together almond flour, powdered sugar, and desiccated coconut into a bowl. Add lime zest and set aside.

  2. In another bowl, beat the egg whites until foamy. Gradually add the granulated sugar and beat until stiff, glossy peaks form. Add gel coloring if desired.

  3. Gently fold the dry ingredients into the meringue until the batter flows like lava. Don’t overmix.

  4. Pipe small rounds (about 1.5 inches) onto a baking sheet lined with parchment paper. Tap the tray on the counter a few times to release air bubbles.

  5. Let the macarons rest at room temperature for 30–60 minutes, or until they form a skin.

  6. Preheat oven to 300°F (150°C) and bake for 15–18 minutes. Let cool completely.


2. Make the Filling:


  1. In a bowl, beat together butter, powdered sugar, passion fruit puree, and lime juice until smooth and creamy.

  2. Transfer to a piping bag.


3. Assemble the Macarons:


  1. Pair up similar-sized macaron shells.

  2. Pipe a dollop of passion fruit filling onto one shell and sandwich with another.

  3. Chill for at least 24 hours for best texture and flavor.


🍬 Tips for Success:


  • Use aged egg whites for more stable meringue.

  • Macarons improve in texture after a day in the fridge.

  • Store in an airtight container for up to 5 days.


👉 Want more tropical dessert inspirations?
Check out more recipes at: https://www.cookforme.online


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