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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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Raspberry Almond Crumb Bars

Raspberry Almond Crumb Bars


Looking for the perfect balance between fruity sweetness and nutty crunch? These Raspberry Almond Crumb Bars are a delicious treat made with a buttery crust, tart raspberry jam, and a golden almond crumb topping. Perfect for afternoon tea, picnics, or an elegant dessert tray.

Ingredients:


For the crust and topping:

  • 2½ cups (310g) all-purpose flour

  • ¾ cup (150g) granulated sugar

  • ¼ teaspoon salt

  • 1 cup (225g) unsalted butter, cold and cut into cubes

  • 1 teaspoon almond extract

  • ½ cup (45g) sliced almonds

For the filling:

  • ¾ cup (240g) raspberry jam (seedless preferred)

  • 1 tablespoon lemon juice

  • 1 teaspoon cornstarch (optional, for thicker filling)

Raspberry Almond Crumb Bars


Preparation:


  1. Preheat oven to 175°C (350°F). Line a 9x13 inch (23x33 cm) baking dish with parchment paper.

  2. Make the base and topping:
    In a large bowl, mix flour, sugar, and salt.
    Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
    Add almond extract and mix slightly.
    Reserve 1½ cups of the mixture for the topping.

  3. Form the crust:
    Press the remaining crumb mixture into the bottom of the prepared pan to form a crust.
    Bake for 10–12 minutes until lightly golden.

  4. Add the filling:
    While crust is baking, mix raspberry jam with lemon juice (and cornstarch, if using).
    Spread the jam mixture evenly over the warm crust.

  5. Top and bake again:
    Sprinkle reserved crumb mixture and sliced almonds over the jam layer.
    Bake for an additional 20–25 minutes until golden and bubbly.

  6. Cool and slice:
    Let the bars cool completely before cutting into squares. Enjoy!


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