Vegetable Peeling Cake (reduce food waste)

5 from 2 votes

Vegetable Peeling Cake (reduce food waste)

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.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 311kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

3 large handfuls of peelings from washed vegetables I 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!
200 g 1 ½ cups self-raising wholemeal flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
75 g ½ cup raisins
3 eggs
120 ml ½ cup maple syrup
120 ml ½ cup vegetable oil
120 g 1 cup plain Greek yogurt
1 teaspoon vanilla extract

For the Maple and Cinnamon Whipped Cream

175 ml ¾ cup whipping cream
2 tablespoons maple syrup
½ teaspoon ground 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.

Nutrition