Saladmaster Famous Salad Cake

A genuinely fun, playful recipe that sneaks a full serving of shredded vegetables into a moist, tender cake — cabbage, carrot, celery, apple, and zucchini blend right into the batter, undetectable once baked. A great conversation starter for a cooking demo or a curious kid in the kitchen.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 38 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • ⅙ head green or red cabbage
  • 1 small carrot
  • 1 stalk celery
  • 1 apple
  • ½ small zucchini
  • 2 tablespoons baking powder (aluminum-free), or 2 eggs
  • 1 box favorite cake mix (spice, chocolate, or lemon), or homemade (below)
Fruit for the bottom of the pan:
  • 3 apples or 2 cups fresh or frozen fruit
Homemade Dry Cake Mix
  • 2¾ cups flour (pastry or gluten-free)
  • 1¾ cups sweetener
  • 2 teaspoons non-aluminum baking powder
  • ¾ teaspoon salt

Equipment

  • Box grater or food processor with shredding attachmen
  • Large mixing bowl
  • Saladmaster pan or large covered pan
  • Measuring cups and spoons
  • Spatula
  • Toothpick
  • Serving plate

Method
 

  1. Shred all the vegetables and apple finely.
  2. Stir cake mix, shredded vegetables, and baking powder or eggs together in a bowl until moist.
  3. Place fruit in the bottom of a pan, then pour the cake batter over top.
  4. Cook, starting on medium heat and reducing to low once bubbling. Check with a toothpick for doneness — about 20 minutes total. If the cake looks too moist, leave the lid ajar for the last 5–10 minutes.
  5. Flip onto a plate, let cool, and serve.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.
Watch Hannah make the Saladmaster Salad Cake!
 

 

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