This recipe uses red cabbage as the main ingredient. It may sound gross but it’s actually just like a simple carrot cake using red cabbage instead of carrots. I came up with this idea because I originally wanted to make a fruit cake with summer fruits like apricots or peaches, but there just aren’t many nice-looking summer fruits in the Netherlands due to the climate and the lack of sun… So I decided to buy local and go for the red cabbage instead.
Ingredients for the frosting: 1/4 cup of light cream cheese mixed with 1/2 cup fat free Greek yogurt.
No sugar or sweetener added in the cake or the frosting, but you may want to add some if you’re looking for a sweet cake. In my view the apple sauce and the red cabbage were sweet enough on their own in this recipe (when a cake really tastes sweet it makes me crave more and eat more of it. So adding no sugar or sweetener is a kind of “damage control strategy” for me)
I blended the cabbage and oats first, then added the other ingredients.
Ik bake it for 30 min at 230 degrees Celsius. The frosting is a mix of light cream cheese and fat free Greek yogurt.
A moist veggie cake with a nice purple color.
Nutrition facts per serving (recipe makes 4 servings): 159 kcal, 8.4 g protein, 19.3 g carbs, 4.4 g sugar, 5.4 g fat, 3 g fiber.