10 vegetable cakes to reduce calories

Vegetables bring sweetness, texture or color to any cake batter, but also add fiber and vitamins to dessert. Often used in place of fat – butter or cream – these reduce the overall calorie bill of the cake. Without becoming “slimming” preparations, vegetables advantageously replace fat, even if only in terms of saturated fats.

With which vegetables should you prepare a cake?

The courgette

In a cake batter, zucchini provides a less firm, more tender texture, very pleasant in the mouth. Whether sweetened or flavored with chocolate, the typical taste of the vegetable will easily give way and will not put off any palate.
How do we do ? It is incorporated raw, grated into the dough of a chocolate fondant or a cake, possibly as a total or partial replacement for flour. Quite simply.

The pumpkin

Pumpkin, gourd but also butternut squash, from the large squash family, blend wonderfully into desserts that pleasantly reveal their sweet side. Each variety has its own characteristics; pumpkin, for example, has a flourier texture than pumpkin. And thanks to them, the cake takes on a pretty orange color.
How do we do ? We cook the pieces of squash in water, sweetened, flavored or not, or in steam, we mix and introduce this puree into any device: flan, pudding, muffins, pie…

The carrot

Popular in the famous Anglo-Saxon “carrot cake”, the super-sweet carrot has nothing left to prove regarding its gourmet potential.
How do we do ? We incorporate it grated into any cake. We are thinking of combining it with orange with which it works wonderfully.

Sweet potato

Like squash or carrots, sweet potatoes, as their name suggests, already have a sweet taste. Incorporating it into a dessert is therefore not surprising. It is used as a total or partial replacement for flour. And it adds a little note of color to all our sweets.
How do we do ? It is cooked in water or steamed and reduced to a puree. All that remains is to integrate it into the cake maker of your choice: flan, cake, cake, muffin, etc. And we think about adjusting the quantity of sugar to avoid being nauseated.

Beet

In addition to its sweet flavor, beets add a purple hue that enhances desserts.
How do we do ? We puree the cooked beetroot and incorporate it into a cake or pancake batter. It can also be incorporated raw, grated, into muffin batter or mixed into a smoothie.