For generations, parents have been trying to pull every trick on us and fool us into eating more and more veggies. Japanese food stylist Mitsuki Moriyasu had a stroke of genius and took the game to a whole new level – he came up with cakes that use whole vegetables to make eating “hip and healthy.” *trust issue alert*
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Do NOT let the pretty flowery frosting fool you at all – the moment you dig your spoon into it, all you might find is a crazy mix of zucchini and lettuce.
*That awkward moment when your cake turns into a salad*
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With a mission to make vegetables more appealing, Mitsuki started a (pretty unwanted) revolution! Let us take you through the whole process of baking this trust-breaker of a cake.
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The sponge part of the cake is made from soybean flour. WHATEVER HAPPENED TO ALL PURPOSE FLOUR!
The icing is made of cream cheese and tofu. *can’t believe this is a real thing*
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The rest of the cake is made using whole vegetables, including the root and the peel.
In layman’s terms, there is NOTHING cake-y about this cake. In fact, IMHO, it’s not a cake at all.
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I mean, make your mind up about it already. Salads are SALADS and cakes are CAKES and there’s nothing that can possibly unite the two, except for a full course meal.
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Why will people eat it? Who will even buy it?! Well, if you hate someone and want them to know your friendship is over, you know.
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What is cake without butter, sugar, flour, eggs, milk, rich buttery and chocolate frosting, and of course, (rainbow) sprinkles!