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 Rosewater Almond Cake
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Indulge in the delicate blend of tart raspberries, subtly floral rosewater, and rich almond flavor with this Raspberry Rosewater Almond Cake. This elegant cake is moist, fragrant, and perfect for special occasions, afternoon tea, or as a sophisticated dessert.
Ingredients:
For the Cake:
1¾ cups (220g) all-purpose flour
¾ cup (75g) almond flour (ground almonds)
1 teaspoon baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon rosewater
½ cup (120ml) milk or buttermilk
1½ cups (200g) fresh raspberries
For the Optional Glaze:
¾ cup (90g) powdered sugar
1–2 tablespoons milk or water
½ teaspoon rosewater
Extra raspberries for garnish
Instructions:
Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan.
Mix Dry Ingredients:
In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In another bowl, beat the softened butter and sugar until light and fluffy—about 2–3 minutes.
Add Wet Ingredients:
Beat in the eggs one at a time, then mix in the vanilla, rosewater, and milk (or buttermilk) until combined.
Combine:
Gradually stir the dry ingredients into the wet mixture until just blended. Gently fold in most of the raspberries, reserving a few for the top.
Bake:
Pour the batter into your prepared pan and smooth the top. Sprinkle the remaining raspberries on top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool:
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze (optional):
In a small bowl, whisk together powdered sugar, rosewater, and enough milk or water to reach a smooth drizzle consistency.
Finish & Serve:
Drizzle the glaze over the cooled cake and garnish with extra fresh raspberries.
Why You’ll Love It:
Elegant flavor with the subtle floral notes of rosewater
Nutty and moist texture thanks to almond flour
Beautiful presentation—perfect for gifting or serving at celebrations
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