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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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Homemade Brownies with Fudgy Center

Homemade Brownies with Fudgy Center


Ingredients:


 1/2 cup (115 grams) unsalted butter
200 grams dark chocolate (roughly chopped)
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (65 grams) all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
Optional: chocolate chips or chunks for extra fudginess

Homemade Brownies with Fudgy Center


Preparation:


 Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) square baking pan with parchment paper. In a heatproof bowl, melt the butter and dark chocolate together over a pot of simmering water (double boiler method) or in the microwave using short intervals, stirring until smooth. Let the mixture cool slightly. Add the sugar and mix well. Beat in the eggs one at a time, then stir in the vanilla extract. Sift in the flour, cocoa powder, and salt, and gently fold until just combined. Do not overmix to maintain the fudgy texture. Pour the batter into the prepared pan and spread it evenly. Bake for 20 to 25 minutes, or until the top is set but the center is still slightly soft when a toothpick is inserted. Let the brownies cool completely in the pan before slicing. For an extra gooey center, slightly underbake and refrigerate for at least one hour before serving.


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