And you don’t have to tell anyone—especially not the kids.
Sneaking vegetables into dinner meals is not a new trick. Parents have been doing that for ages. Finding ways to sneak healthy veggies into desserts, however, is a whole other thing. It’s easy enough to hide a handful of greens in a delicious smoothie, but did you ever think you’d be able to hide full servings of vegetables in a chocolate cake?
Unlike other veg-based desserts like black bean brownies, the texture of this cake is no different than your child’s favorite mix. The cake itself is fluffy and moist, thanks to the addition of black beans and roasted beets, and the tofu frosting is rich and creamy. Using agave nectar keeps this cake low on the glycemic index, but you can use any sweetener your family likes.
This cake recipe is accidentally vegan, not relying on any dairy or eggs for its amazing texture. You can also make this recipe gluten-free by substituting your favorite all-purpose gluten-free flour blend.
This yummy, healthy cake is a perfect treat for any special occasion. It requires some advance preparation, but it's all worth it in the end. If you like dramatic cakes, double the recipe to make two cake rounds and layer them!