This tasty cake is made with waste! The vegetable peeling cake tastes like a carrot cake, but you can use whatever veg peelings you have. Try carrot, parsnip, potato and more.
3large handfuls of peelings from washed vegetablesI used 1 small handful each of potato peelings and cauliflower leaves plus I large handful each of carrot and parsnip peelings. But use what you have!
200g1 ½ cups self-raising wholemeal flour
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoonsalt
75g½ cup raisins
3eggs
120ml½ cup maple syrup
120ml½ cup vegetable oil
120g1 cup plain Greek yogurt
1teaspoonvanilla extract
For the Maple and Cinnamon Whipped Cream
175ml¾ cup whipping cream
2tablespoonsmaple syrup
½teaspoonground cinnamon
Instructions
Preheat oven to 180C/350F. Grease a 9” cake tin and line the bottom with baking parchment.
Gather all of the peeling scraps and blitz in a blender or hand blender until finely grated. Set aside.
Sift the flour, bicarb of soda, baking powder, cinnamon and salt into a large bowl (adding any sieved out bran back into the bowl). Stir in the raisins and finely blitzed vegetables.
In a separate bowl, beat the eggs, maple syrup, oil, yogurt and vanilla together with an electric mixer.
Fold the wet ingredients into the dry gently.
Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
Leave to cool in the tin for 10 minutes and then remove and frost with the maple cream when it is fully cooled.
For the Maple and Cinnamon Whipped Cream Topping
Whip the cream, maple syrup and cinnamon together with an electric mixer until it starts to stiffen. Refrigerate until ready to use. Add more maple syrup if desired.