Mushroom Cake

This one definitely comes into the category “weird and wonderful”. You might love mushrooms and think it a waste but it gives this cake a very earthy taste, quite different… I dished it out to friends and family, trying to make them guess the ingredient, no luck. Even my older son who dislike mushrooms the most ate it with relish and couldn’t tell. Word of advice: I always try to reduce either fat or sugar content but here it is as far as I could go….



  • 125g diced soft butter (I always use unsalted, reduced fat)
  • 150g caster sugar
  • 1 tsp vanilla extract (homemade)
  • 2 eggs
  • 250g wholewheat self-raising flour ( you could do half white)
  • 125ml milk
  • 350g button mushrooms, finely diced
  • 2 heaped tbsp honey
  • 50 to 75g chopped walnuts (optional)


  • Preheat oven to 180C/ 160Fan/ Gas 4. Grease and flour a 20cm/ 8″ round  springform cake tin
  • Using a stand mixer (just easier later), cream the butter and sugar together until light and fluffy
  • Add the 1 egg at a time with the vanilla extract, mixing well between each addition
  • With the mixer on low, add half of the flour gradually making sure it is well incorporated into the batter before adding anymore
  • Add half the milk, followed by half of the remaining flour
  • Add the rest of the milk and finish with the last of the flour
  • Add the mushrooms, mixing through the batter (you might have to stop the mixer to scrape the sides down)
  • Add the honey and walnuts if used
  • Pour into the prepared tin and bake for 45 to 55mn
  • Check with a skewer and if the centre comes out clean, turn off the oven and leave to cool for 15mn with the door ajar
  • Remove from the oven and after 10mn transfer onto a cooling tray
  • Dust with icing sugar, I personally used cinnamon sugar