Desserts are a great place to hide vegetables if you have picky eaters in your house. Did you know that beets and zucchini go great in chocolate cake and brownie recipes? In this guide, we’ll help you get more creative during your stay-at-home quarantine.
These desserts with vegetables and CBD toppings are sure to be a hit with your family. You can even plate up extras and drop them on neighbors’ doorsteps as a little uplifting gift. It might make someone’s day to receive something that is homemade.
Chocolate Sour Cream Cake with Salted Caramel CBD Frosting
Where’s the vegetables in this recipe? In the cake batter, of course. One of the good things about this cake is that it is moist, springy and is so full of flavor no one will even attempt to figure out what your “secret ingredient” is. The salted caramel frosting is one of the most delicious CBD toppings you can put on this moist cake. This can be made into cupcakes, a sheet cake, a rolled cake, a loaf cake or a layer cake.
¾ cup dark cocoa powder
2 teaspoons vanilla bean paste
3 cups shredded zucchini
2 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon espresso powder
1/3 cup natural sour cream
¾ cup packed dark brown sugar
4 large eggs
1 cup granulated sugar
1 cup walnut or sunflower oil
1 cup dark chocolate chunks
½ teaspoon sea salt
Preheat the oven to 350 degrees. Grease and flour your baking vessel/s.
Place all of your dry ingredients (salt, flour, espresso power, cocoa powder, baking soda and baking powder) in a large mixing bowl and stir. Set aside.
In another mixing bowl, cream the eggs and sugar until fluffy. Slowly add in the oil and vanilla bean paste. Add in the sour cream and mix well. Fold in the shredded zucchini. Slowly add the dry ingredients and fold to combine.
Lastly, fold in your chocolate chunks. You can also dust these with a little flour to help them suspend in the batter and not all sink to the bottom.
Scrape batter into baking vessels and bake 25-30 minutes. A 9×2 inch baking pan takes 25-30 minutes. Adjust your baking time based upon your baking vessel and check it every 5 minutes with a toothpick after 20 minutes to check the doneness.
Turn the cake/s out onto a cooling rack and prepare the caramel cream cheese CBD frosting.
Salted Caramel CBD Frosting:
2 droppers Canna Trading Co. Vanilla Tincture
1 cup packed brown sugar (light or dark or sugar-free substitute brown sugar)
6-8 tablespoons heavy cream
¼ teaspoon coarse sea salt (and a little more for garnish)
2 ½ cups powdered sugar or powdered sugar substitute
1 stick of whole unsalted butter
8 oz. cream cheese softened
Start by melting the butter in a saucepan. Once melted, add the brown sugar and let it dissolve. Add in 2 tablespoons of heavy cream. Toss in the salt. Let it simmer (bubble) for 2 minutes and add whisk constantly.
Remove it from the heat and pour it into a heavy glass bowl that can withstand something really hot. Let it sit 30 minutes. After 30 minutes, add in the cream cheese and beat on high until fluffy. Add the powdered sugar in slowly. After every ½ cup of powdered sugar, add a tablespoon of heavy cream. You may need more heavy cream than the recipe calls for if it seems too thick or your mixer is struggling.
Once all of the ingredients are incorporated, add your CBD tincture and beat on high to incorporate.
This should be a thick frosting, but make sure it’s able to be spread.
Frost your cake or cupcakes and then garnish it with a light sprinkle of coarse sea salt and even some chocolate chunks if you have some left over.
Brownies with Beets with Raspberry CBD Poke
Beets and fudgy brownies are a perfect pair. Raspberries cut through the richness and give the brownies that little extra something special. This recipe, it is absolutely acceptable to use store-bought raspberry jam as both a time and money saver. It also contains necessary emulsifying agents already which helps the CBD combine with it better. The raspberry jam and CBD combination is one of the easiest CBD toppings to make.
1 cup packed light brown sugar
1 teaspoon vanilla bean paste
1 cup boiled and peeled
1 cup dark chocolate
2 sticks whole unsalted butter (1 cup)
4 large eggs
1 ¼ cups flour
1 ½ teaspoons baking powder
Pinch of sea salt
1 cup raspberry jam
½ cup water
2 droppers Canna Trading Co. Vanilla Tincture
1 teaspoon lemon zest
Preheat the oven to 350 degrees.
Once your beets are cooked and peeled, quarter them and toss them into a food processor. Pulse until pureed. Make sure to scrape the sides down a few times.
Put parchment paper on the bottom of your brownie pan and grease the pan.
Melt your dark chocolate over a double boiler. Add the butter. Stir constantly until melted and smooth. Take the pan off of the heat.
Combine your flour, salt and baking powder in another bowl. Cream your eggs, sugar and vanilla in a mixing bowl. Slowly alternate your melted chocolate and dry ingredients only folding gently to just combine the ingredients.
Bake 25 – 29 minutes. Poke holes with a chopstick or utensil handle all over the top of the brownies.
Start the water and raspberry jam in a saucepot. Once the jam has loosened, remove it from the heat, whip it up well and toss in the lemon zest and CBD tincture. Pour over the warm brownies.
These are great ways to hide vegetables in desserts. Of course you could just make zucchini bread, but these are so much more delicious and indulgent. Your family will never know that there are vegetables in these desserts if they’re busy doing other things while you’re in the kitchen baking.
You can change up some of the flavors here too. For example, if there is too much sugar in caramel for your family’s liking, you can change the frosting on the chocolate sour cream zucchini cake to something simple like plain cream cheese frosting with sour cream added for more tang. Get creative with your toppings and decorations.