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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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Fluffy Coconut Mango Cupcakes

Fluffy Coconut Mango Cupcakes


Looking for a tropical treat that’s light, fruity, and irresistible? These Fluffy Coconut Mango Cupcakes combine the sweetness of ripe mangoes with the richness of coconut to create a moist and airy dessert perfect for summer parties, birthdays, or a sweet escape any day of the week. With every bite, you’ll taste sunshine in cupcake form!

Ingredients:


For the cupcakes:

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter (softened)

  • ¾ cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup coconut milk (full-fat)

  • ½ cup ripe mango (pureed)

  • ½ cup shredded coconut (sweetened or unsweetened)

For the frosting (optional but recommended):

  • 1 cup heavy whipping cream (cold)

  • 2 tablespoons powdered sugar

  • 1/2 teaspoon vanilla

  • Extra shredded coconut or mango slices for garnish

  • Fluffy Coconut Mango Cupcakes


Preparation:


  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

  2. Mix dry ingredients:
    In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

  3. Cream butter and sugar:
    In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.

  4. Add mango and coconut milk:
    Mix in the mango puree and coconut milk until smooth.

  5. Combine and fold:
    Gradually add the dry ingredients to the wet ingredients. Fold in shredded coconut gently without overmixing.

  6. Bake:
    Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

  7. Make the frosting:
    Whip the cold cream, sugar, and vanilla until stiff peaks form. Pipe or spread onto cooled cupcakes.

  8. Garnish:
    Sprinkle with extra shredded coconut or top with small mango cubes. Enjoy immediately or chill lightly before serving!


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