3 vegetables to replace butter in your cakes
Vegetables in cakes is nothing new. But what about vegetables to replace butter? An inexhaustible source of fibre, minerals, vitamins and antioxidants, vegetables have already proved their worth in every kitchen. They are also very low in calories, which is a great way to get rid of butter in your recipes, while tasting better and being better for your body.
In the last couple of years, our diets have changed a lot. Spending more time in the kitchen, paying more attention to the quality of what we eat, all of these things have been part of a consumer awareness process for many years now. Here are 5 vegetables that can perfectly replace butter in your cakes:
It may come as a surprise, but adding courgette to a cake and making it taste good is entirely possible. Even people who are reluctant to eat vegetables will be delighted, as the cake in question will not taste at all like courgette and will be just as soft and melting. Low in calories and high in fibre, it is satiating and therefore useful for weight loss.
It is ideal when eating chocolate cake with courgette, without worrying about the calorie intake for the body. Courgette has many other health benefits, and including it in your desserts is also a great source of water for your body. Courgette not only replaces butter, it also has pigments that improve your eyesight and its antioxidants help your digestion while protecting you.
A member of the squash family, like the courgette, the pumpkin has the same benefits as a butter substitute in your cakes. Low in calories and rich in fibre, it will not fail to bring its little extra to your recipes. Its puree is very discreet and will add a slightly sweet taste, which will also allow you to reduce the sugar in your dessert.
A real source of vitamins, pumpkins contain vitamin A and C, two excellent vitamins for the body. Vitamin C has an antioxidant role and is known for its effects on the skin. But that’s not all! Pumpkins also contain vitamins D, E and B vitamins, which are involved in cell healing. Their antioxidants have the advantage of protecting the cells from free radicals, thus fighting against cell ageing.
Beetroot is recognisable by its bright red colour, a natural colouring agent. It is also increasingly used in cooking, particularly in desserts. Known mainly for its sugar, it is an excellent food to replace it in cakes, however it leaves a little earthy taste that not everyone appreciates. However, it is also a perfect substitute for butter with its smooth texture when pureed.
Beetroot is also excellent for your health as it improves blood circulation and lowers blood pressure. It is also a perfect anti-inflammatory that helps fight obesity, diabetes and heart disease.
As you can see, vegetables are an excellent substitute for butter and even sugar. Without altering the taste or texture of your cakes, they provide a real bonus as they are full of good elements to boost your body. Vegetables are also very varied, giving you an almost infinite choice to replace fats in your diet in general.
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See the article on Courgette risotto of Massimo Tringali
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