Sweet baking with vegetables has become quite popular and trendy. It’s a way of adding sweetness and moisture without adding extra sugar, butter or oil. I’m not saying it’s a health-conscious way of baking, you will probably still need some butter, oil, sugar, flour and eggs, but it’s a great way to add moisture, dietary fibre and extra veggies!
There are lots of winter vegetables that are great for baking. Try beetroot, sweet potato, pumpkin, zucchini, carrots, parsnips, swedes, turnips and even spinach.
These earthy vegetables match well with lots of spice. Things like ginger, mixed spice, allspice, nutmeg, cloves, cinnamon and fennel. They also pair well with flavours like chocolate, cream cheese, apple and pear.
If you are wanting to add some vegetables to a cake or cup cake, try something like carrot, zucchini or sweet potato as they won’t be as strong as some of the other flavours like parsnip or beetroot.
Another use for vegetables in baking is as a colouring. Juice vegetables like beetroot, pumpkin or spinach and use them to tint icings, buttercream, frostings and fondant.
So, as we head into the last month of winter, use any excess winter vegetables to make some moist (fibre-packed!) cakes, cup cakes, loaves and muffins.
Quick ideas for baking with vegetables
Pumpkin and pecan cookies
Parsnip and carrot cup cakes
Pumpkin and chocolate loaf
Sweet potato scones
Chocolate spinach muffins
Beetroot and chocolate brownies