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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 Swirl Cheesecake Bars

 

Raspberry Swirl Cheesecake Bars

Ingredients:

  • For the crust:

    • 1 ½ cups graham cracker crumbs

    • ¼ cup melted butter

    • 2 tablespoons sugar

  • For the filling:

    • 2 packages (about 450g) cream cheese, softened

    • 1 cup sugar

    • 2 eggs

    • 1 teaspoon vanilla extract

    • ½ cup sour cream

    • ½ cup raspberry jam (or fresh raspberry puree)

  • Raspberry Swirl Cheesecake Bars


Instructions:

  1. Prepare the crust:

    • Preheat the oven to 350°F (180°C).

    • In a bowl, mix the graham cracker crumbs, melted butter, and sugar.

    • Press the mixture into the bottom of a 9x9-inch square baking pan lined with parchment paper.

    • Bake the crust for 8-10 minutes until golden brown.

    • Let it cool while preparing the filling.

  2. Prepare the filling:

    • In a large bowl, beat the cream cheese and sugar until smooth.

    • Add the eggs one at a time, mixing well after each addition.

    • Add the vanilla extract and sour cream, and mix until combined.

  3. Prepare the raspberry swirl:

    • Place the raspberry jam or puree in a small bowl. If it’s too thick, you can heat it slightly to loosen it up.

  4. Assemble the cheesecake bars:

    • Pour the cream cheese mixture over the cooled crust.

    • Drop spoonfuls of raspberry jam over the cream cheese layer.

    • Using a knife or skewer, swirl the jam into the cream cheese mixture to create a marble effect.

  5. Bake:

    • Bake for 30-35 minutes, or until the filling is set and the edges are lightly golden.

    • Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.

  6. Serve:

    • Cut into squares and serve chilled.

Enjoy your delicious Raspberry Swirl Cheesecake Bars!

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