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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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Saffron and Almond Rice Pudding

Saffron and Almond Rice Pudding


Saffron and Almond Rice Pudding is a creamy, fragrant dessert that combines the richness of slow-cooked rice with the delicate aroma of saffron and the nutty crunch of almonds. Popular in many cultures, this pudding is perfect for festive occasions, dinner parties, or simply as a comforting treat on a cold evening. Its golden hue and luxurious taste make it as beautiful as it is delicious.

Ingredients


  • ½ cup (100g) basmati rice

  • 4 cups (1 liter) whole milk

  • ½ cup (100g) sugar (or to taste)

  • ¼ teaspoon saffron threads

  • ¼ cup (30g) sliced almonds (plus extra for garnish)

  • ½ teaspoon cardamom powder

  • 2 tablespoons rose water (optional)

  • Pinch of salt

Saffron and Almond Rice Pudding


Instructions


  1. Prepare the saffron: Soak saffron threads in 2 tablespoons of warm milk for 10 minutes to release their color and aroma.

  2. Cook the rice: Rinse the rice until the water runs clear. In a heavy-bottomed saucepan, add rice and milk, then bring to a gentle boil over medium heat.

  3. Simmer and stir: Reduce the heat to low and simmer, stirring frequently to prevent sticking, until the rice is soft and the mixture thickens (about 30–35 minutes).

  4. Add flavors: Stir in sugar, soaked saffron milk, cardamom powder, and sliced almonds. Continue cooking for 5–7 minutes until well combined.

  5. Finish: Add rose water if desired, then remove from heat.

  6. Serve: Pour into serving bowls, garnish with extra almonds, and enjoy warm or chilled.


Conclusion


This Saffron and Almond Rice Pudding is a feast for both the eyes and the palate. The creamy texture, fragrant spices, and nutty crunch create a dessert that feels truly special. Whether served warm in winter or chilled in summer, it’s a dish that brings comfort and elegance to any table.

For more gourmet recipes and cooking inspiration, visit Cook For Me.


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