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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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Lemon Basil Panna Cotta with Honey Drizzle

Lemon Basil Panna Cotta with Honey Drizzle


A refreshing and creamy dessert with a delightful twist of lemon and basil, topped with a sweet honey drizzle. This Lemon Basil Panna Cotta is the perfect balance of light and rich, making it a perfect finish to any meal or a refreshing treat on a warm day.

Ingredients:


For the Panna Cotta:

  • 2 cups (480ml) heavy cream

  • 1 cup (240ml) whole milk

  • 1/2 cup (100g) granulated sugar

  • 1 tablespoon lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon vanilla extract

  • 2½ teaspoons powdered gelatin

  • 3 tablespoons water

  • ¼ cup fresh basil leaves, finely chopped

For the Honey Drizzle:

  • 3 tablespoons honey

  • 1 tablespoon lemon juice

Lemon Basil Panna Cotta with Honey Drizzle


Instructions:


  1. Prepare the gelatin:
    In a small bowl, sprinkle the powdered gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom.

  2. Heat the cream mixture:
    In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot, but not boiling.
    Remove from heat and stir in the lemon zest, lemon juice, and vanilla extract.

  3. Dissolve the gelatin:
    Once the cream mixture is off the heat, stir in the bloomed gelatin until completely dissolved.
    Add the chopped basil leaves and mix well.

  4. Set the Panna Cotta:
    Pour the mixture into individual serving glasses or ramekins.
    Refrigerate for at least 4 hours or overnight until set.

  5. Prepare the honey drizzle:
    In a small bowl, whisk together honey and lemon juice until smooth.

  6. Serve:
    Once the panna cotta has set, drizzle with the honey mixture just before serving.
    Garnish with extra fresh basil leaves or lemon zest if desired.


Why You'll Love It:

  • Refreshing with a balance of citrusy and herbal notes

  • Creamy texture with the perfect amount of sweetness

  • Elegant and easy to prepare, perfect for dinner parties or special occasions!


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