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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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Fun Rainbow Layer Cake for Parties

Fun Rainbow Layer Cake for Parties


Nothing says “celebration” like a bright and colorful Rainbow Layer Cake! With its vibrant layers, fluffy texture, and rich vanilla flavor, this cake is perfect for birthdays, celebrations, or just adding joy to any day. It’s a showstopper dessert that’s as fun to make as it is to eat!

Ingredients:


For the cake:

  • 3½ cups (440g) all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup (225g) unsalted butter, room temperature

  • 2 cups (400g) granulated sugar

  • 5 large egg whites

  • 1 tablespoon vanilla extract

  • 1½ cups (360ml) whole milk

  • Gel food coloring (red, orange, yellow, green, blue, purple)

For the frosting:

  • 1½ cups (340g) unsalted butter, softened

  • 5 cups (625g) powdered sugar

  • 2–4 tablespoons heavy cream or milk

  • 2 teaspoons vanilla extract

  • A pinch of salt

Fun Rainbow Layer Cake for Parties


Instructions:


  1. Preheat & Prepare:
    Preheat your oven to 175°C (350°F).
    Grease and line six 6-inch (or three 8-inch) round cake pans.

  2. Make the batter:
    In a large bowl, whisk together flour, baking powder, and salt.
    In another bowl, cream butter and sugar until light and fluffy.
    Add egg whites one at a time, then mix in vanilla.
    Alternate adding flour mixture and milk, beginning and ending with flour.

  3. Color the layers:
    Divide batter evenly into six bowls.
    Add a different food coloring to each and mix until fully combined.
    Pour each colored batter into a separate cake pan.

  4. Bake:
    Bake for 18–22 minutes, or until a toothpick comes out clean.
    Cool completely before assembling.

  5. Make the frosting:
    Beat butter until creamy. Add powdered sugar gradually, then vanilla, salt, and cream to desired consistency.

  6. Assemble the cake:
    Layer cakes in rainbow order with frosting between each layer.
    Frost the outside and decorate with rainbow sprinkles if desired.


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