Did you know that they only real difference between yellow cake and a regular “white” cake is just the use of egg yolks? My mom is a cake decorator (in addition to her full-time job as
my best friend an accountant), so I’ve seen her make many a white cake. I remember her telling me once that the recipe used only egg whites because the yolk would turn the cake yellow…so I guess it makes sense that a yellow cake uses the whole egg.
Thus, when I decided I wanted to make this recipe, it left me puzzled. How would I recreate it without eggs (not vegan) or food coloring (too many chemicals)? And how could I make it without it tasting like bananas?
Of course, then I discovered zucchinis, which have truly been a game-changer on this blog. I keep thinking I need to go back and redo 1/2 of my old recipes. So that solved the flavor problem.
As for the color, that was even easier. A pinch of turmeric is all it takes to achieve a delightful yellow hue.
The recipe calls for Chocolate PB2, but I just used regular PB2 and flavored it with cocoa powder (because I ran out of the chocolate version). You can make the frosting as thick as you want. I was looking for a consistency like buttercream, but if you want, you could make it thicker, like a spread, or thinner, like a sauce. As always, you are the boss. It’s your food. Recipes are meant to be adapted. 🙂
What you'll need:
- 1/2 cup's worth of peeled and diced zucchini
- scant 1/3 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 tsp vanilla extract (or vanilla bean paste)
- 2-3 tsp maple syrup
- 1/8 tsp butter extract (optional)
- 1/4 tsp baking powder
- scant 1/8 tsp turmeric*
- pinch of salt
- 3 tbsp chocolate PB2**
- 2 tbsp water
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- Puree ALL ingredients for the oatmeal together in a food processor. If it's too dry, add more milk one teaspoon at a time until it reaches a nice batter consistency (it should not be as thick as cookie dough).
- Transfer mixture to prepared ramekin. Bake for 18-22 minutes, or until the top is no longer doughy. Allow to cool as much as possible.
- While waiting for it to cool, prepare the PB2 frosting. Start with just one tablespoon of water and add more a teaspoon at a time until you find the consistency you want.
- Run a knife along the edges of your ramekin. Tip upside down. This part may take some finagling, and it might come out with a few craters, but assure yourself that it will taste the same either way and the world will go on turning. 🙂
- Top with PB2 Frosting and enjoy!
Just an FYI:
*Turmeric will give the cake its yellow hue. It will not change the flavor. You can omit it, but it will no longer be yellow. 🙂 Alternatively, you could use yellow food color. **You can make your own chocolate PB2 by adding 1/2 tsp cocoa powder and little bit of maple syrup to regular PB2.