Why not try something totally different this year?
Cakes made with vegetables are a great way to use any leftover veggies and you’ll be pleasantly surprised at the taste and low-calorie intake, you’ll be a convert before you know it.
For the cake:
For the frosting:
Grate the aubergine and combine with sugar, oil, yoghurt, eggs and vanilla essence. In a separate bowl sift the dry ingredients and mix until well combined.
Add dry to wet ingredients and mix until just combined then part-pour into a 6-inch tin and bake for 30-40 minutes at 180°C/350°F/Gas 4. Once finished, set aside to cool.
Blend the avocado and melted chocolate and set aside. Then cut the cooled sponge into 3 layers with a sharp knife and spread frosting between layers, around the sides and on top of the cake.
P.S. Top tip: Unknown fact – raw cacao is rich in antioxidants and contains minerals such as magnesium, iron and potassium, raw cacao is actually healthier than cocoa. It also boosts your serotonin levels putting you in a good mood.
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