24/03/2025
Vegetable and Walnut Cake
This vibrant and wholesome cake combines the natural sweetness of veggies with crunchy walnuts and a hint of cocoa. It’s a nutritious, moist, and flavorful treat that’s perfect for any occasion!
Ingredients:
1 cup grated carrot
1/2 cup grated zucchini
1/2 cup grated beetroot
1/2 cup chopped walnuts
2 tbsp pure unsweetened cocoa powder
1 cup almond flour
3 large eggs
1/4 cup honey, date syrup, or stevia (optional, adjust to your preferred sweetness)
1 tsp ground cinnamon (optional)
1/2 tsp nutmeg
1 tsp baking powder
Pinch of salt
Instructions:
❶ Preheat the oven:
Preheat to 180°C (350°F). Line a rectangular or round cake pan with baking paper or grease lightly.
❷ Prepare the vegetables:
Lightly squeeze the grated carrot, zucchini, and beetroot with a clean cloth or paper towel to remove excess moisture.
❸ Mix the dry ingredients:
In a large bowl, combine almond flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt.
❹ Whisk the wet ingredients:
In another bowl, beat the eggs with honey (or your chosen sweetener) until smooth and well incorporated.
❺ Combine the mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Fold in the grated vegetables and chopped walnuts, ensuring they’re evenly distributed.
❻ Bake the cake:
Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
❼ Cool and serve:
Let the cake cool completely before removing it from the pan.
Dust with cocoa powder or garnish with whole walnuts for a decorative touch.
Optional Additions:
Serve with a dollop of plain, unsweetened yogurt or whipped coconut cream.
