Rutabaga’s sweet, nutty flavor works perfectly in this moist and flavorful spice cake.
The lowly rutabaga is a root vegetable that is surprisingly versatile in the kitchen. It can be used in any recipe calling for potatoes, can be mashed, fried, eaten raw, baked and even used in baked goods. Rutabagas are a nutrient powerhouse and contain high levels of potassium, manganese, phosphorous, magnesium, calcium, iron and zinc, as well as high levels of vitamin C, E, K and some B vitamins. Rutabagas also contain the organic compounds known and glucosinolates and carotenoids. That’s a lot of nutrition packed into a low calorie, high fiber, delicious vegetable.
Everyone wants to find easy and tasty ways to add more vegetables to their diet. One of the ways plant based foods benefit our bodies, that manufactured foods do not, is that the diverse and perfect composition of nutrient and antioxidant compounds in plant based foods work directly with our bodies to improve our immune systems and help protect us from disease. The glucosinolates found in rutabaga are sulfur-containing compounds, that help to reduce the growth of cancerous tumors in the body. Concurrently the high levels of carotenoids and vitamin C in rutabagas are antioxidants that combat the damage from free radicals and help prevent healthy cells from mutating into cancerous ones.
Rutabagas are not only loaded with health benefits, they are truly delicious. In this recipe I have used rutabagas to provide flavor and moisture, it is similar in style to carrot cake or zucchini bread. Like all of my recipes, you can change the spices to suit your taste. If you prefer nutmeg to allspice, make the switch; if you want to use butter instead of coconut oil, that works, too. Frosting is optional; you can always top with a dusting of powdered sugar. This moist little cake also freezes well, and makes a lovely hostess gift. So make a double batch and freeze a few to enjoy later.
Rutabaga Spice Cake Recipe
- 1 cup raw rutabaga peeled, coarsely grated
- 3 eggs
- 2/3 cup brown sugar
- 1/2 cup plain whole milk yogurt or nut milk yogurt
- 1/2 cup butter or coconut oil
- 2 tsp vanilla
- 2 1/2 cups almond flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp salt
- Preheat oven to 350
- Butter 9” loaf pan
- Beat eggs, sugar, yogurt, butter and vanilla until smooth. Stir in grated rutabaga.
- Combine almond flour, baking soda, baking powder, cinnamon, allspice and salt, mix well.
- Stir dry ingredients into rutabaga egg mixture and combine until smooth.
- Bake 30-40 minutes or until tester comes out clean and top of cake springs back to the touch.
Simple Icing Recipe
- 1 cup powdered sugar
- 2 tbs milk
- 1/4 tsp vanilla
- 1/4 tsp fresh lemon juice
Combine well and drizzle over cooled cakes.