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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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Mint Chocolate Cake for Fresh Flavor Fans

Mint Chocolate Cake for Fresh Flavor Fans


Ingredients:

  • 1 and 3/4 cups all-purpose flour

  • 1 and 1/2 cups granulated sugar

  • 1/2 cup unsweetened cocoa powder

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 large eggs

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 1 tsp vanilla extract

  • 1 tsp peppermint extract

  • 1 cup boiling water

  • 1/2 cup mini chocolate chips (optional)

For Mint Frosting:

  • 1/2 cup unsalted butter, softened

  • 3 cups powdered sugar

  • 2-3 tbsp milk

  • 1 tsp peppermint extract

  • Green food coloring (optional)

  • 1/2 cup mini chocolate chips (for decoration)

Mint Chocolate Cake for Fresh Flavor Fans


Instructions:

  1. Prepare the cake:

    • Preheat your oven to 350°F (175°C).

    • Grease and flour two 9-inch round cake pans.

    • In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to mix.

    • Add eggs, buttermilk, oil, vanilla extract, and peppermint extract to the dry ingredients. Mix until smooth.

    • Gradually add boiling water to the batter. It will be thin, but that's okay.

    • Fold in the mini chocolate chips (if using).

    • Pour the batter evenly into the prepared pans.

    • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

    • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  2. Make the mint frosting:

    • In a large bowl, beat the softened butter until creamy.

    • Gradually add powdered sugar, one cup at a time, alternating with milk until smooth and fluffy.

    • Add peppermint extract and a few drops of green food coloring if desired.

    • Mix well until the frosting is light and airy.

  3. Assemble the cake:

    • Place one layer of cake on a serving plate and spread a generous amount of mint frosting on top.

    • Place the second cake layer on top and cover the entire cake with the remaining frosting.

    • Garnish with mini chocolate chips on top.

  4. Serve and enjoy!

    • Slice and enjoy your refreshing mint chocolate cake with a burst of flavor!


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