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

Cook Time 20

Total Time 38

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

Shred all the vegetables and apple finely.
Stir cake mix, shredded vegetables, and baking powder or eggs together in a bowl until moist.
Place fruit in the bottom of a pan, then pour the cake batter over top.
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.
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.