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!
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.
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.
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?