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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 Matcha Green Tea Cupcakes

Easy Matcha Green Tea Cupcakes


Looking to try something unique and delicious? These Easy Matcha Green Tea Cupcakes are the perfect combination of earthy matcha flavor and sweet, fluffy texture. Light, vibrant, and naturally green, they’re ideal for tea lovers or anyone wanting a twist on classic cupcakes. Great for parties or relaxing afternoons with a cup of tea!

Ingredients:


For the cupcakes:

  • 1¼ cups (160g) all-purpose flour

  • 1 tablespoon matcha green tea powder

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup (115g) unsalted butter, softened

  • ¾ cup (150g) granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup (120ml) milk

For the matcha buttercream:

  • ¾ cup (170g) unsalted butter, softened

  • 2 cups (250g) powdered sugar

  • 1 teaspoon matcha powder

  • 1–2 tablespoons milk

  • A pinch of salt

Easy Matcha Green Tea Cupcakes


Instructions:


  1. Preheat oven to 175°C (350°F) and line a cupcake tray with 12 liners.

  2. Make the batter:
    In a bowl, whisk flour, matcha powder, baking powder, and salt.
    In another bowl, beat butter and sugar until light and creamy.
    Add eggs one at a time, then mix in vanilla.
    Alternate adding the flour mixture and milk, mixing just until combined.

  3. Bake:
    Fill cupcake liners about ⅔ full.
    Bake for 18–22 minutes, or until a toothpick comes out clean.
    Let cool completely on a wire rack.

  4. Prepare the buttercream:
    Beat butter until fluffy. Add powdered sugar gradually.
    Mix in matcha powder, a pinch of salt, and milk until you reach your desired consistency.

  5. Decorate:
    Pipe or spread the matcha buttercream over cooled cupcakes.
    Optional: Dust with extra matcha powder or top with a white chocolate piece!


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