Veggie pulp cake
No pulp? Use grated carrot or beetroot!
You just wanna cook all day, are granddaughter of a baker, try not to waste any food and juicing fanatically since the past month. Pretty inevitable that you start to experiment with juice pulp! Sounds like me ;).
From the moment I started juicing I thought ‘hey, that pulp, can you still use that?” So I started looking for the different options. Result: there are quite a few nice things you can make from veggie pulp. In the beginning I was juicing mostly beet and carrot (right now I’m a little more in the green juice phase). The pulp of these veggies happen to be really good for baking.
Veggie pulp cake
I started making pulp cake. Later on cookies and burgers. Sometimes I make two cakes a week. I mean, I have the pulp and it’s pretty easy. As a experienced veggie pulp baker, you’ll have a delicious cake in your oven glove within an hour. It’s really is a piece of cake!
I think that most of my friends know my veggie pulp cake by now. Of course I took a cake to the Tarwegraskoning. They love it!
Experimenting for the best veggie pulp cake!
I experimented a lot before I developed the right recipe for the veggie pulp cake. Viola, see it here :-D!
You have a sweet tooth? Add the optional banana and dates.
Pulp cake
Ingredients
- 2 cups pulp (beet or carrot) or grated carrot or beets
- 1 1/2 cup whole wheat flour or almond flour
- 1/2 cup coconut oil (melted)
- 1/2 cup honey, maple or agave syrup
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped nuts
- 1/4 cup raisins
- >> optional
- 1 mashed banana
- 6 dates
Instructions
- Preheat the oven > 350 degrees fahrenheit.
- Mix the coconut oil and syrup.
- Add the eggs, vanilla extract and pulp (and optionally, the banana). Mix well.
- Mix the dry ingredients and add this mix to the the pulp. Mix well.
- Add the raisins and nuts (and optionally: dates) and
- Bake in the centre of the preheated oven for 45 to 60 minutes.
- If the top of the cake gets dark quickly, cover with aluminum foil till the cake is done.
Are you making one? I’m very curious about your result. Let me know!
Share love,
Marleen
Do you wonder, what this juice blog about?
I write the juice part of my blog in collaboration with the Tarwegraskoning.
Auke from the Tarwegraskoning is telling me all about a super healthy lifestyle and I share my juice / healthy lifestyle experiences here.
Wanna join the healthy lifestyle? Or you have a question? Let me know!
Suzie
I made this cake with carrot and celery pulp. Wasn’t sure if the celery would work but it takes good! Added cashews and chopped dried apricots as didn’t have raisens or dates. Very moist with a great texture and flavour. Will definately make this as my regular weekly cake to use up my pulp. Thank you! (p.s is there a vegan version of this that we could try – without the eggs please?)
Marleen
Hi Suzie! I’m so happy to hear that :)). With cashews and apricots sounds great!
For a vegan version I’d try it with chia seeds. That should work.
Good luck!
Laila
Hi,
I’ve made this cake 4 times so far! It tastes delicious and my parents love that their pulp isn’t going to waste. I used beet, carrot and apple pulp and added walnuts, raisins, almonds and dates. The first time was a flop (because I used the pulp of lemon, orange and pineapple as well and it was coming between the teeth), so I learnt my lesson. I put more cinnamon than what your recipe requested because my family are fans of cinnamon and it tasted divine.
Also made a cream cheese topping for it, similar to what you put on a carrot cake and omg, it’s so delicious. Thank you for this recipe. I have taught it to my mum as well 🙂
Marleen
Hi Laila,
I’m so happy to hear this!!! :-D.
Very glad that it has been a good use and I love your additions with the cinnamon and cream cheese.
Sounds soooo good :-D.
Christina
I made it using apple, carrot, blueberry & pineapple pulp. I did cupcakes for easy grab n go. So delicious!! Now to figure out to do with all pulp from the greens (spinach, kale, cucumber, sweet potatoes, beets, ginger, turmeric)
Christina
FYI- I am gluten free plant based and used flax egg substitute with almond flour
Marleen
Hi Christina,
That sounds delicious. Thanks for sharing :)!
The above can be used for burgers for example or pancakes. You could separate the ginger and turmeric because they could be too chewy.
https://sharelovenotsecrets.com/beetroot-pulp-burger-with-yogurt-sauce/, perhaps sub the flour for oat flour in this case? And a flax egg indeed.
Maybe you find some more options here: https://sharelovenotsecrets.com/category/recipes/juice-pulp-recipes/.
Let me know how it turns out 🙂