"Eat Your Veggies" Cake

Sometimes, it is just easier to sneak good food into your kids without them realizing it.  This is especially the case with my middle child who promptly tries to remove ANYTHING resembling a vegetable from her plate.  If I sing song, "All food stays on your plate even if you don't eat it all!" one more time......well...you get the drift. I had loads of little things to use up in the fridge (which drives my admittedly anal sensitivities crazy) and came up with this recipe.  Everyone loved it  I hope I did a good enough job recreating the recipe for YOU all so it can be be recreated!  Very moist and divine!  I was going to make it as muffins, but my eldest picked the bundt pan.  Leave the chocolate chips out for a breakfast bread and add in some cranberries.

Mix the dry ingredients together:

1 cup brown rice flour
1/2 cup sorghum flour
1/8 cup teff flour
1/2 cup any starch (potato/tapioca/arrowroot)
1 teaspoon guar gum
(or omit the above flours and gum and substitute apx  2 cups any wheat flour, I prefer whole wheat pastry flour)
3 tablespoons flax meal
1 cup brown sugar
2 teaspoons grain free baking powder
1 teaspoon baking soda
1 teaspoon salt

Add in :
1 cup pureed sweet potato**
1/2 cup light coconut milk (or any milk)
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup liquid or 2 eggs
1/2 cup canola oil or coconut oil 
Mix in:
1 cup or more chocolate chips to taste. I used Enjoy Life Chocolate Chips


If you need to add in a bit more milk to thin, go for it.  The mixture should be like a regular ole muffin batter.  Place into a greased bundt pan and bake for 45 minutes until a knife inserted comes out clean.

Invert on a cooling rack.  Melt 1/3 cup chocolate chips with 1- 2 tablespoons milk in the microwave to make a chocolate ganache frosting to spread as liked!

**I used a mixture of sweet potato, carrot, and a few pineapple tidbits as that is what I had on hand to use up.  I diced the carrot and sweet potato and boiled them in water, and then pureed them together with the pineapple in the food processor:  This is where the veggies and fruits come in, and the yummy moistness of the cake.  I imagine pureed prunes, bananas, roasted parsnip, winter squash or pumpkin, applesauce would all be good.  If you come up with a winning combo, let us know!