I’d like to challenge you in your next baking expedition to experiment with some deliciously sweet veggies to sneak in your next cake recipe. Think I’m kidding? Hear me out! There are wonderful sweet vegetables that you can add to your cakes to not only enhance their sweetness, but also decrease the calorie, sugar, and fat content. Even if you’re not on a mission to lose weight, this is still an easy way to make a hearty, moist cake with more nutrition. Consider some of these sweet veggies to sneak in your next cake recipe, and I'm willing to bet you'll fall in love with the concept too. Plus, it's a sure-fire way to get a dose of vitamins and minerals all in a piece of cake!
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Carrots
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One of the best sweet veggies to sneak in your next cake recipe is carrots! Try using pureed baby carrots in your next cake in place of the oil. This veggie adds a sweet moistness that is perfect in chocolate cake where the color is hidden, or in a traditional carrot cake.
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Zucchini
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This mild veggie works perfectly in cake recipes- especially chocolate! You can either roast zucchini and puree it or just puree it raw. Use it in place of your oil or butter since offers a lot of moisture that also acts as a natural binding agent.
Zucchini is a versatile vegetable that can be used in a variety of recipes, especially in cakes. It has a mild flavor and a moist texture that makes it a great substitute for butter or oil. It can be added to cakes in either roasted or raw form.
When roasted, zucchini can be blended into a puree and added to the cake batter. This puree adds moisture to the cake and also acts as a natural binding agent. It also has the added bonus of providing additional flavor and texture.
When used raw, zucchini can be grated and added directly to the cake batter. This will add moisture and texture to the cake without changing the flavor. The zucchini will also help to bind the cake together, just like when it is roasted.
Zucchini is especially good in chocolate cakes, as the mild flavor of the vegetable will not overpower the chocolate. It can also be used in other sweet cakes, such as carrot cake or banana bread.
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Sweet Potatoes
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These work fabulously in a variety of recipes and all you need to do is roast some and scrape out the flesh. Then use it in cake recipes by substituting it for oil or butter. Sweet potatoes also work great with vanilla flavors or in place of carrots for carrot cake. You could even use it in chocolate cake for a rich, dense flavor.
Sweet potatoes are a great way to sneak some extra nutrition into your cake recipes. They are high in vitamins A and C, as well as potassium and fiber. Sweet potatoes are also packed with antioxidants, which can help reduce inflammation and boost your immune system.
These versatile veggies can be used in a variety of recipes. Roasting them and scraping out the flesh is an easy way to incorporate them into cakes. Sweet potatoes can be used to substitute oil or butter, and they work particularly well with vanilla flavors. They can also be used in place of carrots in carrot cake. For a rich, dense flavor, you can even use sweet potatoes in chocolate cake.
When baking with sweet potatoes, it's important to choose the right variety. Orange-fleshed sweet potatoes are the most common, but you can also find yellow, purple, and white varieties. Each type has its own unique flavor and texture, so experiment to find the one that works best for you.
To make sure you get the most nutrition out of your sweet potatoes, it's best to buy organic and to store them in a cool, dry place. Sweet potatoes can last up to a month when stored properly.
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Beets
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Since they’re naturally sweet, these work wonderfully in chocolate cake! Roast them whole, peel off the skins, and then puree them to use in any cake recipe you like. You can even replace ½ the amount of sugar with ½ cup beet puree.
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Parsnips
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This incredibly sweet, humble veggie is usually only used in soup, so put it to good use and try it in cake! Parsnips are great pureed into vanilla cake since they’re white in color and are very sweet in taste. They’re also dense in texture, so they'll help to give your cake a hearty touch. Skin, chop, and roast them first to bring out their sweetness since they're slightly bitter when raw.
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Pumpkin
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Pumpkin is moist, sweet, and hearty, which is great for spice cakes or pumpkin loaves. Use ½ cup as a replacement for 2 eggs or for the equivalent amount of butter. Canned or fresh pumpkin works great!
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Red Potatoes
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Red potatoes are a bit sweeter in flavor than larger Yukon or white potatoes, which makes them perfect in baking. Roast them whole, puree them, and use them in your next batch of chocolate cake, or remove the peel and use them in milder-flavored cakes like vanilla sponge. You can use 2 red potatoes as a replacement for ½ cup butter or even 2 eggs.
I know it seems a bit odd to use veggies in cake, but don’t knock it until you try it! They'll be truly delicious and they don’t taste like you’re eating veggie cake - I promise! Do you use fruits and veggies in your cake recipes?
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