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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Pineapple Upside-Down Cake with Rum Glaze
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Looking for a dessert that combines tropical flavor, stunning presentation, and a rich, moist texture? The Pineapple Upside-Down Cake with Rum Glaze is the perfect treat to impress your guests or indulge your sweet tooth. This timeless cake gets a bold upgrade with a buttery rum glaze that soaks into the caramelized pineapple topping and fluffy cake beneath. It’s ideal for summer gatherings, special occasions, or any time you want a nostalgic dessert with a delicious twist.
Whether you’re a seasoned baker or trying this for the first time, this recipe is straightforward and rewarding from start to finish.
📝 Ingredients
For the Topping:
¼ cup (60g) unsalted butter
½ cup (100g) packed brown sugar
6–8 pineapple slices (fresh or canned)
Maraschino cherries (optional, for center of pineapple rings)
For the Cake:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) sour cream or plain yogurt
¼ cup (60ml) pineapple juice (from the can or fresh)
For the Rum Glaze:
¼ cup (60ml) dark or spiced rum
¼ cup (60g) butter
¼ cup (50g) brown sugar
👩🍳 Instructions
Step 1: Prepare the Topping
Preheat your oven to 350°F (175°C).
Melt ¼ cup butter in a 9-inch round cake pan (or oven-safe skillet) over low heat.
Stir in the brown sugar until dissolved and bubbling.
Arrange pineapple slices over the sugar mixture and place cherries in the centers if using.
Step 2: Make the Cake Batter
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, cream together butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
Mix in sour cream and pineapple juice until well blended.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 3: Assemble and Bake
Pour the batter over the arranged pineapples in the pan and smooth the top.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert carefully onto a serving plate.
Step 4: Make the Rum Glaze
In a small saucepan, combine rum, butter, and brown sugar.
Bring to a boil and simmer for 2–3 minutes, stirring constantly.
Pour the warm glaze slowly over the cake, allowing it to soak in.
🌟 A Dessert Worth Sharing
This Pineapple Upside-Down Cake with Rum Glaze is more than just a dessert — it's a showstopper. The moist cake, caramelized topping, and rich glaze come together in a flavor-packed bite that lingers on the tongue.
If you’re craving more recipes like this or want to explore a world of delicious dishes, be sure to visit 👉 cookforme.online — your destination for creative, home-friendly recipes made with love.
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