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Veggies, Veggies, Veggies! What?.....Aren't we here to talk about cake?

Even when getting your 5 serves a day it can never hurt to sneak in some extras here and there. Hiding veggies in a lunch box treat is a sure fire way to make sure your kids are getting theirs too. Here is some inspiration from the Summer Hill Pantry test kitchens on how to create delicious and even healthier wholefood cakes and muffins by added some veggies! 

Lemon Coconut Zucchini Loaf

Lemon Zucchini Coconut Loaf

 

You will need: 

400g Summer Hill Pantry Coconut Cake Mix
200mL yogurt
1/2 cup oil
2 eggs
2 tablespoons lemon juice
2 tablespoons lemon zest
1 large zucchini grated (about 200g), with excess water squeezed out
1 tablespoon freeze dried blueberries (optional)

Instructions

Grease and line a loaf tin. Follow the packet instructions on your Summer Hill Pantry coconut cake mix. After mixing together your wet ingredients and your cake mix, fold in the lemon juice and zest, grated zucchini and blueberries if using. Transfer to pan and bake for 1 hour or until skewer comes out clean. 

Allow to cool and drizzle with cream cheese glaze

Cream Cheese Glaze
100g Cream cheese
1 cup icing sugar
1 tablespoon lemon juice

 

Instructions:

Beat the cream cheese and sugar together for 2 minutes. Scrape down the sides, add the lemon juice and beat for a further minute.

Carrot Cake

Basic Carrot Cake 

You will need: 

400g Summer Hill Pantry Cinnamon Cake Mix
1 cup yogurt
1/2 cup oil (olive oil works really well)
2 eggs
2 grated carrots, about 250g
1/2 cup roughly chopped pecans (optional)

Instructions

Makes 12 individual cup cakes or 20cm cake.

Preheat oven to 180C. Fill cupcake pan with paper patty pans or line and grease a 20cm round tin.

Coat carrot with half the oil and set aside. Combine yogurt, remaining oil and eggs in a bowl and beat or whisk until small bubbles form – about 60 seconds. After mixing together your wet ingredients and your cake mix, fold in the grated carrot and pecans. Transfer to pan and bake for 1 hour or until skewer comes out clean. 

Spiced Carrot Cake with Cream Cheese Icing  

You will need:

Basic carrot cake, plus:
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 pinch clove

Cream Cheese Icing:

You will need

150g Cream cheese
1/2 cup icing sugar
1 teaspoon lemon juice

 

Instructions:

Cook cake according to Basic Carrot Cake recipe – remembering to add the spice blend when mixing!

Prepare the icing by beating the cream cheese and sugar together for 2 minutes. Scrape down the sides, add the lemon juice and beat for a further minute.

All cake to cool completely and top with Cream Cheese icing and a sprinkle of Summer Hill Pantry Blood Orange Sprinkles!

Chocolate Beetroot Muffins

Beetroot choc cupcake

You will need: 

400g Summer Hill Pantry Chocolate Cake Mix
1 cup milk of your choice
1/2 cup oil (melted coconut oil gives a fudgey brownie like cake)
2 eggs
200g grated raw beetroot, excess liquid squeezed out
100g roughly chopped dark chocolate

Instructions 

Follow the packet instructions on your Summer Hill Pantry cake mix. After mixing together your wet ingredients and your cake mix, fold in the grated beetroot and chocolate. Transfer to pan and bake for 25 minutes or until skewer comes out clean. 

Enjoy!