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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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Cream Cheese Stuffed Red Velvet Cookies

Cream Cheese Stuffed Red Velvet Cookies


If you're a fan of red velvet and cream cheese frosting, prepare to fall in love. These Cream Cheese Stuffed Red Velvet Cookies are soft, chewy, and filled with a rich, tangy cream cheese center that melts in your mouth. They're perfect for holidaysparties, or anytime you crave something truly indulgent.

ngredients


For the cookie dough:

  • 1½ cups (190g) all-purpose flour

  • ¼ cup (25g) unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup (115g) unsalted butter, softened

  • ½ cup (100g) granulated sugar

  • ½ cup (100g) brown sugar

  • 1 large egg

  • 1 tablespoon milk

  • 2 teaspoons vanilla extract

  • 1 tablespoon red food coloring

For the cream cheese filling:

  • 115g (4 oz) cream cheese, softened

  • 2 tablespoons granulated sugar

  • ½ teaspoon vanilla extract

Cream Cheese Stuffed Red Velvet Cookies


Preparation


  1. Make the filling:
    In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth.
    Scoop out small teaspoons of filling and place on a tray.
    Freeze for 30 minutes while preparing the cookie dough.

  2. Make the cookie dough:
    In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
    In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
    Add the egg, milk, vanilla, and red food coloring. Mix well.
    Gradually add the dry ingredients until combined.

  3. Assemble the cookies:
    Scoop a tablespoon of cookie dough, flatten it slightly, and place a frozen cream cheese ball in the center.
    Wrap the dough around the filling and roll into a ball.
    Place on a baking sheet lined with parchment paper.

  4. Bake:
    Preheat oven to 175°C (350°F).
    Bake for 11–13 minutes until edges are set. Let cool on the baking sheet for 5 minutes before transferring to a rack.


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