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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Honey Lavender Shortbread Bars
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If you’re looking for a dessert that’s elegant, fragrant, and irresistibly buttery, Honey Lavender Shortbread Bars are the perfect treat. Combining the rich, crumbly texture of classic shortbread with the floral sweetness of lavender and the golden warmth of honey, these bars offer a unique twist on a timeless favorite. Perfect for afternoon tea, bridal showers, spring gatherings, or simply to enjoy with a cup of coffee, this recipe is a delightful way to bring a touch of sophistication to your baking.
Lavender has long been celebrated for its calming aroma and gentle flavor, and when paired with the natural sweetness of honey, it creates a harmony that’s both comforting and indulgent. This easy-to-follow recipe will guide you through making tender shortbread topped with a luscious honey glaze — a dessert that’s as beautiful as it is delicious.
Ingredients
For the Shortbread Base:
2 cups (250g) all-purpose flour
1/2 cup (60g) powdered sugar
1 cup (225g) unsalted butter, softened
1 tsp dried culinary lavender, finely crushed
1/4 tsp salt
For the Honey Glaze:
1/4 cup (60ml) honey
2 tbsp unsalted butter
1 tsp dried lavender buds (optional, for garnish)
Instructions
Step 1: Prepare the Shortbread Base
Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
In a large mixing bowl, combine flour, powdered sugar, salt, and crushed lavender.
Add the softened butter and mix until the dough comes together — it should be crumbly but hold its shape when pressed.
Press the dough evenly into the prepared baking pan. Use the back of a spoon to smooth the surface.
Step 2: Bake the Shortbread
Bake for 25–30 minutes, or until the edges are lightly golden.
Remove from the oven and let cool slightly while you prepare the glaze.
Step 3: Make the Honey Glaze
In a small saucepan over low heat, melt butter and honey together until smooth.
Pour the warm glaze evenly over the baked shortbread.
Sprinkle with lavender buds for garnish, if desired.
Step 4: Slice and Serve
Allow the bars to cool completely before slicing into squares or rectangles.
Store in an airtight container at room temperature for up to 5 days.
Why You’ll Love This Recipe
Elegant flavor combination – The floral hint of lavender pairs beautifully with the golden sweetness of honey.
Simple ingredients – Requires pantry staples and minimal prep.
Versatile serving – Perfect for tea parties, gift boxes, or a relaxing afternoon treat.
Whether you’re a seasoned baker or just starting your baking journey, Honey Lavender Shortbread Bars are an easy way to impress with both flavor and presentation. The buttery crumb melts in your mouth while the honey-lavender topping leaves a lasting impression — making it a dessert you’ll want to bake again and again.
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For the Dough: 500g (3 ¾ cups) “00” flour (or all-purpose flour if unavailable) 325ml (1 ⅓ cups) lukewarm water 10g (2 tsp) fine sea salt 3g (¾ tsp) fresh yeast or 1g (¼ tsp) active dry yeast For the Topping: 250g (1 cup) San Marzano tomatoes (crushed by hand) 250g (9 oz) fresh mozzarella (preferably buffalo mozzarella), torn into small pieces Fresh basil leaves Extra virgin olive oil A pinch of salt 👨🍳 Preparation Steps 🥣 Step 1: Prepare the Dough In a large mixing bowl, dissolve the yeast in the lukewarm water. Gradually add flour , mixing until a dough forms. Add the salt and knead the dough by hand for 8–10 minutes until smooth and elastic. Cover and let the dough rest for 2 hours at room temperature. Divide the dough into 4 equal balls, cover, and let rise for another 6–8 hours . 🍅 Step 2: Make the Sauce Crush the San Marzano tomatoes by hand. Add a pinch of salt and a drizzle of olive oil . No need to cook....
📝 Ingredients: 1 cup (226g) unsalted butter, softened ¾ cup (150g) granulated sugar ¾ cup (165g) packed brown sugar 2 tsp vanilla extract 2 large eggs 2 ½ cups (315g) all-purpose flour 1 tsp baking soda ½ tsp salt 2 cups (340g) chocolate chips 1 cup (100g) chopped walnuts or pecans (optional) 👩🍳 Instructions: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy. This should take about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips (and nuts if using). Scoop the dough using a tablespoon or cookie scoop and place dough balls onto the prepared baking ...
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