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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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Spiced Orange Cake with Glaze Drizzle

Spiced Orange Cake with Glaze Drizzle


Craving something fragrant, fluffy, and full of cozy flavor? This Spiced Orange Cake with Glaze Drizzle is your perfect match. Bursting with citrusy brightness and warm spices like cinnamon and nutmeg, it’s a comforting dessert that feels fancy but is incredibly easy to make. The sweet orange glaze on top adds the perfect finishing touch.

Ingredients:


For the cake:

  • 1½ cups (190g) all-purpose flour

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ cup (115g) unsalted butter, softened

  • ¾ cup (150g) granulated sugar

  • 2 large eggs

  • Zest of 1 orange

  • ½ cup (120ml) fresh orange juice

  • ½ cup (120g) plain yogurt or sour cream

  • 1 teaspoon vanilla extract

For the orange glaze:

  • 1 cup (120g) powdered sugar

  • 2–3 tablespoons fresh orange juice

  • Zest of ½ orange (optional, for extra flavor)

Spiced Orange Cake with Glaze Drizzle


Instructions:


  1. Preheat oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or loaf pan.

  2. Make the cake batter:
    In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    In a separate large bowl, cream the butter and sugar until light and fluffy.
    Add the eggs one at a time, then mix in the orange zest, juice, yogurt, and vanilla.

  3. Combine:
    Gradually add the dry ingredients to the wet mixture. Mix just until combined.

  4. Bake:
    Pour the batter into the prepared pan.
    Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cake cool for 10 minutes before transferring to a wire rack.

  5. Prepare the glaze:
    Whisk powdered sugar with orange juice until smooth and pourable.
    Drizzle over the cooled cake and sprinkle with extra zest if desired.


This cake is ideal for:

  • Afternoon tea

  • Weekend brunch

  • Holiday dessert tables


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