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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Matcha White Chocolate Swirl Cheesecake
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An elegant and indulgent fusion of earthy matcha and silky white chocolate, this swirl cheesecake is as beautiful as it is delicious. A creamy texture, vibrant color, and bold flavor make it perfect for tea lovers and dessert fans alike!
📝 Ingredients:
For the crust:
200g (about 2 cups) crushed digestive biscuits or graham crackers
1/3 cup (75g) melted butter
1 tablespoon sugar (optional)
For the cheesecake filling:
500g (about 2 cups) cream cheese, softened
3/4 cup (150g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) sour cream
100g (about 3.5 oz) white chocolate, melted and slightly cooled
1 tablespoon matcha green tea powder, sifted
2 tablespoons hot water (to dissolve the matcha)
👩🍳 Instructions:
Prepare the crust:
Preheat oven to 160°C (320°F).
Mix crushed biscuits, melted butter, and sugar.
Press mixture into the bottom of a lined springform pan.
Bake for 10 minutes. Let cool.
Make the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and sour cream.
Pour in the melted white chocolate and stir until fully combined.
Divide and flavor:
In a small bowl, mix matcha powder with hot water until smooth.
Divide the cheesecake batter in two portions.
Stir the matcha mixture into one half of the batter.
Create the swirl:
Alternate spooning plain and matcha batter onto the crust.
Use a knife or skewer to gently swirl the two batters for a marbled effect.
Bake:
Place the pan in a larger roasting dish filled with 1 inch of hot water (optional water bath).
Bake for 50–60 minutes or until the center is just set.
Turn off the oven, leave the door slightly open, and let the cake cool inside for 1 hour.
Chill:
Refrigerate for at least 4 hours or overnight.
💚 Why You’ll Love It:
A beautiful marbled look that impresses every guest
Balanced flavors of sweet white chocolate and earthy matcha
📝 Ingredients For the Dough (makes 1 large pizza): 2 ½ cups all-purpose flour 1 tsp salt 1 tsp sugar 1 tbsp olive oil 1 tsp instant yeast ¾ cup warm water For the Toppings: 1 cup cooked chicken breast , shredded ¼ cup Buffalo hot sauce (e.g., Frank’s RedHot) 2 tbsp butter , melted 1 cup shredded mozzarella cheese ¼ cup blue cheese crumbles (optional) ¼ cup ranch or blue cheese dressing (for drizzle) ½ small red onion , thinly sliced (optional) Chopped green onions or parsley for garnish 👨🍳 Preparation Steps 🥣 1. Prepare the Dough: Mix warm water, sugar, and yeast in a bowl. Let it sit for 5–10 minutes. Add flour, salt, and olive oil. Mix and knead for 5–8 minutes until soft and smooth. Cover and let rise for 1 hour, or until doubled in size. 🔥 2. Prepare Buffalo Chicken: In a bowl, mix shredded chicken with Buffalo sauce and melted butter . Adjust spiciness to taste. 🍕 3. Assemble the Pizza: Preheat ...
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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