Sometimes, it is just easier to sneak good food into your kids without them realizing it. This is especially the case with my middle child who promptly tries to remove ANYTHING resembling a vegetable from her plate. If I sing song, “All food stays on your plate even if you don’t eat it all!” one more time……well…you get the drift. I had loads of little things to use up in the fridge (which drives my admittedly anal sensitivities crazy) and came up with this recipe. Everyone loved it I hope I did a good enough job recreating the recipe for YOU all so it can be be recreated! Very moist and divine! I was going to make it as muffins, but my eldest picked the bundt pan. Leave the chocolate chips out for a breakfast bread and add in some cranberries.
Mix the dry ingredients together:
"Eat Your Veggies" Cake - Gluten Free & Vegan
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/8 cup teff flour
- 1/2 cup any starch potato/tapioca/arrowroot
- 1 teaspoon guar gum
- or omit the above flours and gum and substitute apx 2 cups any wheat flour, I prefer whole wheat pastry flour
- 3 tablespoons flax meal
- 1 cup brown sugar
- 2 teaspoons grain free baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Add in :
- 1 cup pureed sweet potato**
- 1/2 cup light coconut milk or any milk
- 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup liquid or 2 eggs
- 1/2 cup canola oil or coconut oil
- Mix in:
- 1 cup or more chocolate chips to taste. I used Enjoy Life Chocolate Chips
Mix the dry ingredients together in a mixing bowl.
Add in the wet to combine.
If you need to add in a bit more milk to thin, go for it. The mixture should be like a regular ole muffin batter.
Place into a greased bundt pan and bake for 45 minutes until a knife inserted comes out clean.
Cool for 10 minutes and Invert on a cooling rack.
Melt 1/3 cup chocolate chips with 1- 2 tablespoons milk in the microwave to make a chocolate ganache frosting to spread as liked!
**I used a mixture of sweet potato, carrot, and a few pineapple tidbits as that is what I had on hand to use up. I diced the carrot and sweet potato and boiled them in water, and then pureed them together with the pineapple in the food processor: This is where the veggies and fruits come in, and the yummy moistness of the cake. I imagine pureed prunes, bananas, roasted parsnip, winter squash or pumpkin, applesauce would all be good. If you come up with a winning combo, let us know!Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!