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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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Easy Mango Mousse Cake for Summer Days

Easy Mango Mousse Cake for Summer Days


Nothing says summer like the refreshing taste of mangoes! This Easy Mango Mousse Cake is light, creamy, and bursting with tropical flavor — the perfect dessert to cool off during warm days. Whether you're hosting a summer gathering or simply treating yourself, this no-bake mango delight is sure to impress without heating up your kitchen.

Ingredients:


  • 2 ripe mangoes (pureed)

  • 1 cup heavy whipping cream (chilled)

  • 1/4 cup sugar

  • 1 tablespoon gelatin powder

  • 1/4 cup hot water (to dissolve gelatin)

  • 1 teaspoon vanilla extract

  • 1 cup crushed digestive biscuits (or graham crackers)

  • 1/4 cup melted butter

  • Easy Mango Mousse Cake for Summer Days


Preparation:


  1. Prepare the crust:
    Mix crushed biscuits with melted butter until well combined. Press the mixture into the base of a springform pan and chill in the fridge for 15 minutes.

  2. Dissolve the gelatin:
    In a small bowl, dissolve gelatin in hot water and let it cool slightly.

  3. Whip the cream:
    In a large bowl, whip the chilled heavy cream with sugar and vanilla until soft peaks form.

  4. Make the mango mousse:
    Fold mango puree into the whipped cream. Gently stir in the cooled gelatin mixture until smooth.

  5. Assemble the cake:
    Pour the mango mousse over the chilled biscuit base. Smooth the top with a spatula.

  6. Chill and set:
    Refrigerate the cake for at least 4 hours, or until fully set.

  7. Serve:
    Garnish with mango slices or mint leaves if desired. Slice and enjoy!


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