Espresso Mushroom Cake

A CAKE FULL OF SURPRISES

Espresso Mushroom Cake

As you have read from the title, one can make a cake out of anything. Whatever leftover produce you have lying around, just toss them in the food processor along with some flour and sugar. Sweet potato? Done that. Avocado? Surprisingly delicious. Carrot? Who hasn’t made a carrot cake yet! Beet? I’m on to it.

And that sums up how I came up with the idea for this cake. I added cocoa and espresso powder and decorated it with banana icing to mask the taste of the mushrooms and although it helped, be warned that mushrooms are mighty strong and you will notice it. This was hands down the weirdest thing I have ever made, but surprisingly it wasn’t bad.  Everyone chewed it up and swallowed it down without flinching, so I consider that a success! 

ESPRESSO MUSHROOM CAKE

By Daniela Pimentel Furtado, Dulce y Natural

Total Time: 60 minutes

Makes: 1 cake

Ingredients

  • 1 egg
  • ½ teaspoon baking powder
  • 100 grams sugar
  • 170 grams applesauce
  • 150 grams flour
  • 40 grams oil
  • 1 tablespoon cocoa
  • 1 tablespoon espresso
  • ½ teaspoon vanilla
  • handful handful mushrooms of your choice

Instructions

    Preheat the oven to 200°C. Mix the wet ingredients in one bowl. With the help of a food processor, mix the wet ingredients and the mushrooms in a separate bowl. Mix all the ingredients together until well blended. Grease the cake pan with margarine or coconut oil and pour the batter. Bake for 30 minutes or until golden.

Espresso Mushroom Cake