Vegan Garden Harvest Cake

Recipe and photo by Judy Fine

I adapted this from the Cooking Light Garden Harvest Cake recipe. However, this is substantially different. This tastes very good, stays very moist and is even tastier the next day. Very nice mouth feel and texture. I think that white whole wheat or pastry flour would be good also. -Judy

Dry ingredients

1 1/2 cups flour
2/3 cup sugar
2 tsp cinnamon
dash nutmeg and ginger
1 tsp baking soda
1/4 tsp salt

Mix dry ingredients thoroughly together

Vegetable, fruit and nut ingredients

Very finely dice the following:
1/3 cup apple (preferably tart)
1/3 cup zuchini
1/3 cup carrots

1/4 cup rough chop walnuts
small amount of raisins
small amount of well drained crushed pineapple

Mix the vegetables and fruit together.

Wet ingredients

1/4 cup soy milk with a few drops of lemon juice added
1/2 cup natural applesauce
2 T of flax seed egg replacer (see below*)

Preheat oven to 350 degrees.

Mix wet ingredients into the vegetable, fruit and nut ingredients, then add the dry ingredients and mix thoroughly. Pour into prepared cake pan (I used a small clay baker). Prepare the cake pan with a spray of oil, then wipe around pan, use a paper towel to remove the excess oil. This allows for easy removal from the pan after baking.

Bake for 55-60 minutes

When baking is done, let cool in pan for 10 minutes, loosen sides and then remove to a cooling rack. The favor develops as it cools.

*Flax seed egg replacer.

1 Tablespoon ground flaxseeds
3 Tablespoons water (warm water works best)
Whisk together and let sit for about 10 minutes, it will become gelatinous.
Generally this is equivalent to 1 egg.

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