Sugar Free, Vegetable Cake Icing
Recently, I made my daughter, Kaitlyn’s, 1st birthday smash cake using meatloaf instead of cake. For the icing, I used vegetable purees. It was actually quite simple. You’ll find the simple recipe below, but basically all you need are cooked vegetables blended with grass-fed butter and/or organic palm shortening. For Kaitlyn’s flower cake, I made pink, green, orange, and red icing. I opted to use turnip puree as the base coat (or white icing) rather than cauliflower because it can sometimes cause gas/bloating. I didn’t want to give our baby girl an upset tummy on her first birthday. You could also use potatoes and make a traditional mashed potatoes for the icing. I opted not to because of the poor nutrition value of potatoes.
*Mix ingredients together using a hand-mixer or blender until you get the right consistency. Amounts are estimates. Use more or less depending on the size of cake/meatloaf. I quick boiled my root veggies because it’s the fastest way to cook them, but use your favorite cooking method.
3 peeled & cooked turnips (also would make a white base coat)
1 tbl spoon of a roasted beet juice
½ cup palm shortening & ½ cup of grass fed butter
1 cup of butternut squash
¼ cup organic palm shortening
2 cups steamed peas
1 cup of steamed spinach (gives a much deeper green color)
½ cup palm shortening
1 cooked beet
1/3 cup of your orange icing
** Try this** Bake your meatloaf in a muffin pan. Pipe the “icing” atop the muffins to make a fun dinner, “meatloaf cupcakes”.
Please leave a comment:
Would you try a meatloaf cake with vegetable icing?