White Lotus Root Cake

White Lotus Root Cake

I turned lotus root into cake. It's a healthy cake with no eggs or dairy products.

Ingredients: 1 pound cake tin worth

Lotus root
1 (100 to 150 g)
100 g
Baking powder
1/2 tablespoon
50 ml
Vegetable oil
2 tablespoons
Soy milk
100 ml


1. Put the flour and baking powder in a plastic bag, close it up with plenty of air in the bag, and shake to mix. This way you don't need to sift it.
2. Grate the lotus root: use your fingers to remove the thin membranes in the holes of the root. Preheat the oven to 180°C.
3. Combine the grated lotus root, honey, vegetable oil and soy milk.
4. Mix the flour combination from step 1 to the mixture from Step 3. It's hard to tell from the photo, but it's easier to cut a corner of the bag and add the contents to the bowl rather than opening the bag up.
5. Pour the batter into a lined cake pan. In the photo, I used a cake pan made with newspaper. If you're using a pound cake tin or a milk carton, the ingredient amounts listed above are fine!
6. Bake for about 20 minutes in a preheated 180°C oven. If a skewer stuck into the middle comes out clean, it's done. If you want the cake to have a whiter surface, bake covered with a piece of aluminum foil.
7. If you're topping the cake with lotus root chips: microwave thinly sliced lotus root for 25 minutes. If they're not crispy enough, heat on a grill (or similar).

Story Behind this Recipe

I suddenly got the idea to make white and black vegetable-based cakes! Black would be burdock root, and white...I decided to try lotus root, keeping to the root vegetable family!
Since lotus root becomes sticky and doughy when heated, I thought maybe I can use it instead of eggs. So I tried making an eggless cake with it - and it worked just as I thought it would!!
I used honey to sweeten it -- to contrast with the brown sugar syrup I used for the burdock root cake. This taste worked well in the lotus root cake.