Use whatever peelings you have, just gather about three large handfuls. Root vegetables, potato peelings, whatever you’ve got. It would be lovely with beet peelings. Give them a good scrub and then save your peelings. You’ll likely want to go for organic vegetables so you’re getting more nutrients and no nasty pesticides. Sweet roots are excellent, but I also threw in some of the softer cauliflower leaves which left lovely flecks of green through the cake. The vegetables are overpowered by the cinnamon and nutmeg, so it tastes like a normal carrot cake. This is a flexible recipe, so experiment and see what your waste cake tastes like. Add nuts, perhaps a cream cheese frosting. Use up food and don’t let it go to waste. Make waste cake and dance.
I’ve been making full use of my council kerbside compost collection these days but it’s worrying how much of the food waste is fine to eat. This waste cake hides a load of edible veg that would otherwise be destined for compost, or worse, landfill.
- 3 large handfuls of peelings from washed vegetables (I used 1 small handful each of potato peelings and cauliflower leaves plus I large handful each of carrot and parsnip peelings. But use what you have!)
- 200g (1 ½ cups) self-raising wholemeal flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 75g (½ cup) raisins
- 3 eggs
- 120ml (½ cup) maple syrup
- 120ml (½ cup) vegetable oil
- 120g (1 cup) plain Greek yogurt
- 1 teaspoon vanilla extract
- 175ml (¾ cup) whipping cream
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- Preheat oven to 180C/350F. Grease a 9” cake tin and line the bottom with baking parchment.
- Gather all of the peeling scraps and blitz in a blender or hand blender until finely grated. Set aside.
- Sift the flour, bicarb of soda, baking powder, cinnamon and salt into a large bowl (adding any sieved out bran back into the bowl). Stir in the raisins and finely blitzed vegetables.
- In a separate bowl, beat the eggs, maple syrup, oil, yogurt and vanilla together with an electric mixer.
- Fold the wet ingredients into the dry gently.
- Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin for 10 minutes and then remove and frost with the maple cream when it is fully cooled.
- Whip the cream, maple syrup and cinnamon together with an electric mixer until it starts to stiffen. Refrigerate until ready to use. Add more maple syrup if desired.
Patricia Shea says
October 1, 2014 at 4:12 pmJust found you via Lavender and Lovage – what a great cake – I can’t wait to try it out, I’m forever fascinated by curious ingredients in sweet recipes, and hooray for using up that kitchen waste – thanks!!!
Sarah Trivuncic, Maison Cupcake says
October 1, 2014 at 11:53 amWhat a wonderful idea, who would have thought such a grand cake had such humble beginnings! Thanks for entering into CCM, it’s been featured in the round up today.
Chef Mireille says
September 25, 2014 at 2:12 pmwhat an ingenious idea to use those veg scrapings
johanna @ Green Gourmet Giraffe says
September 25, 2014 at 11:20 amthis cake looks so good – in so many ways – I keep scraps of vegie peelings in the freezer for stock but maybe I could draw on it for cake (though not sure the onion would go down well)
Kate Hackworthy says
September 29, 2014 at 8:15 pmI imagine the onion would be pretty awful in the cake! I really should save my peelings for stock. Freezing them is a great idea – thanks!
laura_howtocook says
September 16, 2014 at 6:45 pmThan you for making me realise I don’t need to throw away peelings anymore!
Kate Hackworthy says
September 16, 2014 at 8:39 pmI’m sure we can all come up with lots of crazy ideas for peelings, Laura! 🙂
Fiver Feeds says
September 16, 2014 at 5:27 pmI could easily try this cake (maybe I would like it also) but could never make it. I just can’t make a cake using vegetables, did not used to that 🙂
Kate Hackworthy says
September 16, 2014 at 8:38 pmMy site must be your worst nightmare 😉 🙂
Katie Bryson (@cookingkt) says
September 16, 2014 at 4:39 pmNow this is a total masterstroke… cake from vegetable waste! I just have to try this as I’m always throwing away my potato and carrot peelings. I adore vegetable based cakes so this is right up my strasse.
Kate Hackworthy says
September 16, 2014 at 8:38 pmThanks Katie. I just thought there must be a higher purpose for peelings so I gave them a really good scrub and made cake!
Elizabeth says
September 16, 2014 at 11:22 amI love this ingenious cake! Fantastic! (it would be a fab No Waste Food Challenge entry too) 😀
Kate Hackworthy says
September 16, 2014 at 8:37 pmOh yes! I’ve entered your challenge 🙂
[email protected] says
September 16, 2014 at 9:37 amFantastically frugal cake! I make a cake with these veg in them – but not the super-nutritious peelings. Wonderful idea and share. Pinning, Stumbling etc.
Kate Hackworthy says
September 16, 2014 at 8:30 pmThanks Kellie. I just hate throwing away all of those peelings so thought, why not make cake? It really is just like carrot cake. 🙂
Camilla says
September 15, 2014 at 8:38 pmWow, what a truly frugal cake – top marks and looks delicious too! Thank you for entering #creditcrunchmunch!
Kate Hackworthy says
September 15, 2014 at 9:02 pmThanks Camilla! Definitely a frugal cake 🙂