7 Vegetable Desserts You Have to Try

Combining earthy beetroot with the sweet and familiar taste of chocolate loved by so many, this beetroot and chocolate cake from The Nutrition Guru and the Chef is the perfect combination of ingredients. The combination of chocolate and beetroot actually works together beautifully and ideal for those looking to get their dose of Vitamin A, C and Iron.

This sweetcorn hazelnut crunch chocolate cake from Half Baked Harvest is made with sweetcorn, yes real sweetcorn. But don’t be fooled by the vegetable contents of this cake, it is still rich, chocolatey and decadent “because even in summer, you can always go for a chocolate cake.” That’s good enough for us!

If there is anyone who knows a thing or two about putting vegetables into desserts, it’s food blogger Kate from Veggie Desserts.This cucumber and lemon cake is light and refreshing, perfect for summer evenings, and is topped with elderflower icing. Kate describes the cake as, “a summery cold drink in cake form."

Nothing beats a scone loaded with softly whipped cream and a tangy strawberry jam when it gets to the summer months. But for an afternoon tea that’s a little different and healthier, these roast pumpkin and cinnamon scones were created by Thinly Spread exclusively for Beko. Perfect if you’re looking for new ways to impress your friends with a more vegetable-based version of the afternoon tea favourite.

For the scones you’ll need: (8 Scones)

•    300g Pumpkin (use a sweet tasting, orange fleshed squash such as Crown Prince or Butternut)
•    2 tbsps Olive Oil
•    225g Self Raising Flour
•    60g Butter, diced
•    25g Caster Sugar
•    150ml Milk
•    1 tsp cinnamon
•    Pinch of Salt

Instructions 

1. Preheat your built-in oven to 200C/180Fan
2. Peel and deseed the squash, chop into chunks, place in a baking tray drizzled with the olive oil and roast for 20 - 30 minutes or until browned and soft
3. Thoroughly mash the pumpkin and leave to one side to cool
4. Increase your oven temperature to 220°C/200°Fan
5. Sift the flour, salt and cinnamon into a large bowl
6. Add the diced butter and rub in with your fingertips until the mixture resembles breadcrumbs
7. Stir in the sugar
8. Make a well in the centre and add the milk and pumpkin
9. Stir well and pull together to make a soft dough
10. Dust a work surface with flour and turn your dough out onto it
11. Flour your hands and press the dough into a circle with a depth of about 2.5cm/1 inch
12. Cut out rounds using a 7cm pastry cutter (I dusted this with flour too because the pumpkin makes the dough quite sticky)
13. Pull together the trimmings and cut out rounds until it’s all gone 
14. Place scones onto the baking tray and bake for 15 - 20 minutes until risen and golden

These scones are delicious spread with butter and drizzled with a little honey - preferably eaten warm from the oven in the garden or cold on a picnic in the sun!

Looking for a new way to eat this creamy salad addition? If you hadn’t thought to include avocado in your brownie recipe, don’t worry, Davida from The Healthy Maven has. This avocado brownie recipe is an easy and healthy way to eat the favourite green vegetable as a sweet treat.

This alternative version of the classic from My Darling Lemon Thyme is packed with raw carrot. These carrot cakes still have all the flavouring of a classic carrot cake but are an incredibly healthy alternative, gluten & dairy free! And if that wasn’t inspiration enough, the orange maple cream topping will leave you wanting more – perfect if you’re not feeling brave enough to cook some of the more bold recipes above.