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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 Tiramisu Trifle in a Glass

Easy Tiramisu Trifle in a Glass


Love tiramisu but looking for a faster, cuter way to serve it? These Easy Tiramisu Trifles in a Glass are the perfect single-serve desserts for coffee lovers. They deliver all the creamy, coffee-soaked goodness of traditional tiramisu—layered in elegant glasses and ready in under 20 minutes. No baking required!

Ingredients:


  • 200g (7 oz) ladyfinger biscuits (savoiardi)

  • 1 cup (240ml) brewed espresso or strong coffee, cooled

  • 2 tablespoons coffee liqueur (optional)

  • 250g (8 oz) mascarpone cheese

  • 1 cup (240ml) heavy cream

  • ¼ cup (50g) granulated sugar

  • 1 teaspoon vanilla extract

  • Unsweetened cocoa powder, for dusting

  • Dark chocolate shavings or grated chocolate (optional)

Easy Tiramisu Trifle in a Glass


Preparation:


  1. Prepare the coffee soak:
    Mix the espresso (or strong coffee) with coffee liqueur, if using. Set aside.

  2. Make the mascarpone filling:
    In a bowl, whip the heavy cream with sugar and vanilla until soft peaks form.
    In a separate bowl, whisk the mascarpone until smooth, then gently fold in the whipped cream.

  3. Assemble the trifle glasses:

    • Break ladyfingers into smaller pieces and briefly dip them into the coffee mixture.

    • Layer the bottom of each glass with soaked ladyfingers.

    • Add a layer of mascarpone cream.

    • Repeat the layers once more, finishing with mascarpone on top.

  4. Chill and garnish:

    • Refrigerate for at least 1 hour before serving.

    • Dust with cocoa powder and top with chocolate shavings just before serving.


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