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6 tasty ways to use veg in your cake recipes

6 tasty ways to use veg in your cake recipes

Carrot cake is a staple afternoon tea treat, but have you tried baking with other vegetables, too? Root veg give a lovely natural sweetness, moisture and texture to bakes.

These muffin and cake recipes hero beetroot, parsnips, sweet potato and squash – giving you even more ways to include a portion of veg into your day. So put your garden harvest to good use and start baking!

This satisfying afternoon-tea treat is super-moist thanks to the puréed pumpkin. The clementine and fresh ginger icing gives it a little kick, perfect served with a mug of tea.

Parsnips, beetroot and carrots keep this cake deliciously soft and add a subtly sweet, earthy flavour; while apricots and pumpkin seeds give it a lovely texture. The creamy, slightly tangy yoghurt icing rounds it off perfectly.

Brilliantly retro, this spinach and ricotta roulade will wow dinner party guests – it’s all about those beautiful colours! This is a great gluten-free option, that everyone will love.

Rich, sticky and oh-so chocolatey, This is a fantastic baking recipe to make with kids. The almonds add even more lovely, gooey texture. Delicious served with a dollop of sharp yoghurt.

Jamie says: “When I was little, a gym opened around our way and it had a juice bar where they served this amazing carrot cake with a twangy sour cream topping. My mate Peter Begg, the friendly Scotsman, suggested I swap carrot for beetroot, which I did, and the result was marvellous. Thanks Pete!”

Another savoury recipe, these muffins are the perfect brekkie, and sure to keep you feeling full until lunch. Jamie says: “I like to make the muffin mixture and divide it up the night before, ready to bake fresh in the morning – that way you can even bake off portions as and when you want to eat them.”

For more tasty cake recipes, head to our beautiful bakes section. Delicious!


Watch the video: How To Make The Ultimate Chocolate Cake (October 2021).