Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin frosting, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet broccoli, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Broccoli in a cake? Yeppers! Trust me on this one, okay? This cake is very easy to make and it tastes delicious. Let’s hear it from Hungry Little Girl:
As you can see, I like real challenges. And as always I just had to turn these two ingredients into a cake! I have found so much joy in creating cakes out of veggies in the past, so why not doing the same with broccoli?!Since green and orange would turn into a ugly brown, I decided to use pumpkin only for the frosting. The result is amazing! The eartiness from the cake part (broccoli and nuts) combined with the sweetness of the frosting (intense pumpkin pie taste) is incredible. I had to force my husband to have a bite, he was so scared that poor little guy, and then it happened … he ate half the cake at once! Good lord if I had known this before I would have made more!
You guys won’t believe how great this cake is until you try it for yourself. I know the ingredients sound weird but trust me, this cake turns out uh-mazing! I love how moist it is, too!
11 oz. broccoli florets (about 1 medium head)
⅔ cup Domino sugar (white, brown, coconut palm or stevia)
⅓ cup almonds
Zest of 1 orange
1⅔ cups Gold Medal all-purpose flour
⅓ cup Wesson canola oil
½ teaspoon baking powder
½ teaspoon baking soda
1 tub store-bought vanilla frosting
⅓ cup Libby’s pumpkin puree
½ teaspoon McCormick pumpkin pie spice
Preheat your oven to 305 F
Line a 8 inch brownie pan with parchment paper
In a food processor combine broccoli, eggs, nuts, sugar and orange zest until smooth
Pour into a large bowl
Add flour, baking powder, baking soda and oil, then fold in until smooth
Pour batter into baking pan, spread out a little
Bake for 1 hour
Let cool completely before frosting
For the frosting simply mix all frosting ingredients together and pour over cake, then place in fridge or eat immediately
USE RED NEXT PAGE LINK BELOW
Quick Tip: Sip on your favorite earthy tea while enjoying this delicious cake.
Big thanks to Hungry Little Girl for this delicious recipe!