We all have an appreciation for cake. Not just for its taste, but also for the way it presents a stunning arrangement of sugar and fruit. And then there’s salad. You might not be that into eating rabbit food, but you can’t deny that the right mixture of dressing and veggies can make a healthy meal that isn’t too bad. But what happens when cake and salad, both from completely different ends of the food spectrum, have a perfect, healthy lovechild?
Salad cakes (or Vegedeco salads) are the most disorienting, yet beautiful creations we’ve faced as of right now. We’re not even sure whether to dive face-first into them and start stuffing our faces or back away slowly.
Food stylist Mitsuki Moriyasu first introduced us to these salads at the Salad Cafe in Nagoya, Japan. The cake’s sponge is made up of soybean flour, a hint of sugar and other completely natural ingredients. For the icing, although it’s hard to imagine what kind of ‘icing’ could possibly taste good with vegetables, a special blend of tofu or cream cheese and veggies is a little more realistic than sugary cake icing.
Can we just stop for a moment to appreciate how much we suddenly want to eat these vegetables?
Feast your eyes on this pink salad cake. It’s so cute, it might actually taste good. Any takers?
Someone even made a radish cake and we all know that it takes some serious skills to turn a red bulb into something appetizing:
So many healthy cakes! Dreams really do come true.