Juice Pulp Cake
I'm not one for wastage, when I'm spending a fair proportion on my wages on good organic produce I want to get every last nutrient that I can out of it. I'm always playing about trying to come up with successful recipes to use the juice pulp, some work......some are still in development (a nice way of saying yak!) This one is a resounding success, it works very well with the Beetlejuice pulp (click here) and pearsnip juice (I've yet to blog this)
Gluten free baking can be tricky, I don't like using gluten free flour mixes as they are invariably grain based and have added nasties to help bind it all. I've found fruit is fantastic at giving gluten free baking the binding qualities it needs to make a good cake. The added bonus is that you can get away with a lot less added sweetness as the fruit brings it's own.
If you don't juice you can always grate a beetroot, 2 medium sized carrot and some ginger. Blend 2 medium sized oranges and add to the grated vegetables. Use this as your Beetlejuice pulp.
- 1.5 cups Beetlejuice pulp
- 1 cup coconut oil (melted)
- 1 cup coconut flour
- 1 cup honey (you can add less dependent on taste)
- 4 eggs
- 1tsp gluten free baking powder
- 1tsp cinnamon
- 1tsp vanilla powder (optional)
- 1tsp mixed spice (optional)
- Preheat your oven to 180 C or gas mark 6.
- Line and grease a baking tray.
- Mix all the dry ingredients together.
- Add the eggs, Beetlejuice pulp, melted coconut oil and honey and continue mixing.
- Once it is thoroughly mixed (it has a different consistency to normal cake mixture, slightly paste like. Pop it into a lined greased cake tin or loaf tin, level off the surface.
- Put it in the oven for 30 mins, then switch the oven off and leave cake in there for a further 30 mins.
- Take the cake out and allow to cool before slicing.
P.S. that's delicious coconut milk in the photo!