Book Review: Veggie Desserts + Cakes by Kate Hackworthy

Desserts with vegetables, cakes with courgettes and cookies with swede are all features of the new cookbook by Kate Hackworthy - Veggie Desserts + Cakes, it's carrot cake and beyond!

I always love getting a new cookbook to review however when the author is an acquaintance it is so much more exciting.  Kate Hackworthy is an award winning vegetarian food blogger of the site Veggie Desserts and I really pleased to bring you this book.

It wasn't a case of wanting to hide vegetables in her cooking that led Kate to develop the 60 recipes in her book but a desire to feature them as the heroes of the recipe itself.

The cover of the book is colourful, fresh and intriguing. The photographs are beautiful, professional and inviting you to try recipes such as Pea and Vanilla Cake with Lemon Icing (I have used carrot, courgettes and even pumpkin in sweet cakes and puddings but never peas!)

Chocolate Beetroot Baked Doughnuts with Blueberry Glaze

The recipe I decided to try first is Black Bean Chocolate Brownies.

I share that recipe with you below:-

Black Bean Chocolate Brownies:-
Makes 9-12
Very easy recipe, just whizz all the ingredients in a food processor.

(Ingredients)
400g/15oz can black beans, drained and rinsed (215g/70 drained weight)
100ml/3.5oz/scant 1/2 cup vegetable oil plus extra for greasing
2 large free-range eggs
50g/ 1.75oz/1/2 cup unsweetened cocoa powder
100gm/3.5oz/1/2 cup light soft brown sugar
2 tsp vanilla extract
1 tsp instant coffee granules
50g/ 1.75oz/1/2 cup plain (all purpose) flour
1/2 tsp baking powder
1/2 tsp sea salt
50g/ 1.75oz/1/2 cup good quality dark chocolate chopped
50g/ 1.75oz/1/2 cup walnuts roughly chopped

(Method)
Pre-heat oven to 170oC/150oC fan/325oF/gas 3.  Lightly grease and line a 20cm/8 inch baking tin.

Puree the beans in a food processor.  Add the oil, eggs, cocoa powder, vanilla and coffee and blend until very smooth.  Add the flour, baking powder and salt, then pulse a few times to combine.  Stir in the chopped chocolate and half of the chopped walnuts.

Pour the batter into the prepared pan and spread out to level, the top with the remaining walnuts.  Bake in the oven for 15-20 minutes, or until the edges begin to pull away from the sides and the surface begins to look dry.

Leave to cool completely in the pan before turning out and cutting into squares to serve. My grandson was staying when I made these and he doesn't like nuts so I only put them on the top and only on two thirds of the brownies.

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Here are some reviews of other blogger-friends:-
Carrot Gingerbread - Ren Behan
Pea and Vanilla Cake with Lemon Icing - Elizabeth Atia - Elizabeth's Kitchen Diary
Pumpkin Cupcakes with Avocado Icing - Lisa Niblock - United Cakedom
Kale Apple Cake - Choclette Ammar - Tin and Thyme
Courgette & Poppy Seed Loaf Cake - Lucy Allen - Baking Queen74
Avocado Lime Tarts - Kate at The Veg Space
Cavolo Nero and Orange Cupcakes - Jane Sarchet - The Hedgecombers
Courgette & Poppy Seed Loaf Cake - Helen Goldrein - Family Friends Food
Beetroot and Vanilla Sorbet - Ceri at Natural Kitchen Adventures
Carrot Gingerbread - Janice Pattie - Farmer Girls Kitchen
Strawberry & Spinach Swiss Roll - Claire Jessiman - Foodie Quine
Kale & Apple Cake with Apple Icing - Kellie Anderson - Food To Glow
Pea & Mint Cupcakes with Rose Water Buttercream - Kavey - Kavey Eats

Veggie Desserts + cakes by Kate Hackworthy and published by Pavilion Books, UK RRP £14.99

I was sent a copy of this book to review. I was not required to write a positive review.  All opinions and photographs are my own. No photo may be reproduced in any way without my written permission.