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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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Mango Sticky Rice — a sweet, creamy, and fruity dessert

Mango Sticky Rice – Thai Dessert Favorite


If you’ve ever visited Thailand, chances are you’ve tasted the famous Mango Sticky Rice — a sweet, creamy, and fruity dessert that’s both simple and deeply satisfying. Made with glutinous rice, rich coconut milk, and fresh ripe mangoes, this traditional treat is naturally gluten-free and perfect for hot weather or tropical cravings.

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Ingredients:


  • 1 cup glutinous (sticky) rice

  • 1 ½ cups coconut milk (full-fat)

  • 1/3 cup sugar

  • 1/4 teaspoon salt

  • 2 ripe mangoes (peeled and sliced)

  • 1 tablespoon sesame seeds or mung beans (optional, for garnish)

  • Mango Sticky Rice – Thai Dessert Favorite


Preparation:


  1. Soak the rice:
    Rinse sticky rice until water runs clear. Soak in water for at least 4 hours or overnight.

  2. Steam the rice:
    Drain the soaked rice and steam in a cheesecloth or fine strainer over boiling water for 20–30 minutes, until tender and translucent.

  3. Make the coconut sauce:
    In a saucepan, heat the coconut milk with sugar and salt over low heat. Do not boil. Stir until dissolved, then remove from heat.

  4. Combine rice and coconut milk:
    Transfer cooked sticky rice to a bowl and slowly pour in about 1 cup of the coconut sauce. Mix well and let sit covered for 15–20 minutes so the rice absorbs the flavor.

  5. Prepare to serve:
    Place a scoop of coconut sticky rice on a plate, top with fresh mango slices, and drizzle with extra coconut sauce.

  6. Optional garnish:
    Sprinkle sesame seeds or toasted mung beans on top for a delightful crunch.


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