Vegan Root Vegetable Cake with Cream Cheese Icing Recipe
Squeeze extra veggies into your diet and fight food waste at the same time with this moist and scrumptious vegan vegetable cake.
It’s made from a mix of parsnips, carrots, and beetroot which make it wonderfully moist and earthy in flavour. Served with a sweet cream cheese frosting, it’s a must-make vegan cake.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Oddbox has teamed up vegan pub The Spread Eagle to create delicious recipes to help fight food waste and show how tasty and versatile “surplus” and “wonky” winter produce can be.
For this delicious vegan vegetable cake recipe, carrots deemed ‘too big’ were used to make this scrumptious vegan root vegetable cake with a cream cheese frosting.
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Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 5
Rating:
Total Time: 35 minutes
Servings: 5
Ingredients
Method
Ingredients
(Servings: 5)
- For the root veg cake:
- 20 20 g flour, mixed with 100g water
- 50 50 g dark brown sugar
- 50 50 g golden syrup
- 75 75 g grated root veg - mix of parsnip, beetroot and carrot
- 50 50 g veg oil
- 80 80 g plain flour
- 0.4 0.4 tsp baking powder
- 0.2 0.2 tsp bicarbonate of soda
- 0.4 0.4 tsp ground ginger
- For the cream cheese icing:
- 20 20 g vegan butter
- 0.6 0.6 Tbsp lemon juice
- 60 60 g vegan icing sugar, sieved
- 20 20 g vegan cream cheese
Method
- Mix the wet ingredients, mix the dry ingredients and stir together. Pour into a lined gastro tray.
- Place into the oven and bake 180 degrees for 25 minutes. Check the centre is cooked by using a toothpick.
- For the cream cheese icing, combine all ingredients together in a bowl.
- Once cake is cooled, use a piping bag, or knife to apply the icing.
Want to find more clever ways to squeeze more veggies into your diet?
Make this hidden veggies pasta recipe!
