Vegetable Cakes: The Most Fun Way to Five A Day! Scrumptious Sweets Where the Veggie is the Star

by Ysanne Spevack

Why aren't we using vegetables in dessert? They are as sweet as many fruits, and offer incredible flavors and visual appeal, and of course a wonderful boost of nutrition as well. This baking book with a difference brings you a kale and coconut gateau, asparagus and sesame cake, a carrot and cilantro tray bake, cheesecakes made with fennel, pumpkin, beet... along with all the health benefits. Children will spot evidence of green in a veggie burger within seconds, but give them a cake with a big cauliflower inside, and the silliness of it opens the door. Why conform to the norm, let's embrace the strange and say yes to vegetables in unusual places!

Genres: Cookbooks, Food

144 pages, Hardcover

Published October 2, 2018

Reviews

[Maria]

A game-changer of an idea for me. Savory pastries are already a favorite of mine, so why not this? Plus, incredible photos printed on lovey, thick paper. Many recipes are vegan and/or gluten free, but there are a fair number of specialty ingredients that might be hard to find. Still, so many things I want to try.

The Pumpkin Ginger Cheesecake was perfect for Thanksgiving.

I need to check this out again to look into making these:

- Gidget’s Gâteau (p 45)
- Fennel Pistachio Cheesecake (p 52)
- Sunchoke Vegan Cheesecake (p 55)
- Cashew Rocket-Powered Cheesecake (p 56)
- Maple Mushroom Cupcakes (p 66)
- Lavender Spinach Cupcakes (p 72)
- Waldorf Muffins (p 77)
- Broccoli Custard Flan Slices (p 111)
- Kale Matcha Cookies (p 124)
- Spinach Macarons (p 129)
- Mizuna Macaroons (p 139)

[Netti · Rating 2 out of 5]

This book made me cry in a very emotional way. I think the Godzilla cake is currently in the room with us.... nice images, though. 👍 Inspirational, as the poets say.

Plus points for the creativity, but this recipe book is truly aimed towards the more wealthy demographic.

[Jo-Anne Barker · Rating 5 out of 5]

Absolutely beautiful! The photos in this book are stunning. There's everything from radish pavlova to maple mushroom cupcakes in this gorgeous book.

I create cakes with vegetables and know how hard it is to make cakes taste good, and have the right texture, etc. Reaching the stage where you can whip up recipes using healthy ingredients while still appealing to picky eaters is a challenging and arduous journey. It's all about getting the healthy to taste unhealthy. This book uses vegetables in an outstanding way to make cakes. The use of wheat flour and other inflammatory ingredients is my only criticism.

[Annette McIntyre · Rating 4 out of 5]

This book is full of fun ways to incorporate vegetables into your cake baking.