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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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Date and Walnut Loaf Cake – Moist & Rich

Date and Walnut Loaf Cake – Moist & Rich


If you're craving a comforting treat that pairs beautifully with tea or coffee, this Date and Walnut Loaf Cake is a must-try. It’s packed with natural sweetness from dates, a soft and moist texture, and the warm crunch of toasted walnuts. This loaf is both nostalgic and satisfying, perfect for breakfast or dessert!

Ingredients:


  • 1½ cups (225g) pitted dates, chopped

  • 1 teaspoon baking soda

  • 1 cup (240ml) boiling water

  • ½ cup (115g) unsalted butter, softened

  • ¾ cup (150g) brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1½ cups (190g) all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¾ cup (90g) chopped walnuts (lightly toasted if desired)

Date and Walnut Loaf Cake – Moist & Rich


Instructions:


  1. Soften the dates:
    In a bowl, combine chopped dates and baking soda.
    Pour boiling water over them, stir, and let sit for 15 minutes to soften.

  2. Prepare oven & pan:
    Preheat your oven to 175°C (350°F).
    Grease and line a 9x5 inch (23x13 cm) loaf pan with parchment paper.

  3. Make the batter:
    In a large bowl, cream the butter and brown sugar until fluffy.
    Add the eggs one at a time, beating well after each.
    Stir in the vanilla extract.

  4. Combine wet & dry:
    In another bowl, whisk together flour, baking powder, salt, and cinnamon.
    Add the dry ingredients to the wet mixture, alternating with the date mixture.
    Stir in chopped walnuts.

  5. Bake:
    Pour the batter into the prepared loaf pan.
    Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.


This cake gets even better the next day as the flavors deepen and the texture becomes richer. Enjoy a slice with your favorite drink!


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