Garden Harvest Cake
Strawberry Batter Cake
February 15, 2021
When I was 14, I stepped into baking and never looked back. This particular loaf – something in between a coffee cake, a loaf and a carrot cake – is a little sophisticated flavor-wise for a 14 year old in my opinion, which is probably why I didn’t make it until I was about 19. But then I was hooked.
I love how it incorporates 2 vegetables (zucchini and carrot) and 1 fruit (apple) all in one tiny, tasty little cake! The walnuts and olive oil add a lovely crunch and richness and somehow you feel like you’re eating something… from the garden? Dare say, something healthy? Maybe that’s where the name comes from!
Add frosting if your heart (or children) desire, but rest assured it is not necessary. This is a lovely accompaniment to a mid afternoon coffee or tea, or a kids “dessert” snack! If you grate the zucchini and carrot small enough they will never know they’re getting vitamin A, fiber and Omega 3’s. Score!
Instructions
Mix your flax and water for the flax eggs in a small bowl and let sit. Mix all dry ingredients and add apple, carrot, zucchini and walnuts and coat well. Add oil, vanilla and buttermilk to flax eggs. Incorporate wet ingredients to dry and stir well. Scoop in greased cake pan, muffin tin or loaf pan and bake in preheated 350 oven for 20 – 50 minutes (depending on your baking pan) or until knife inserted in center comes out clean.
For frosting use a hand mixer or whisk together the coconut oil, butter and powdered sugar until smooth. Chill for a few minutes and spread on top of cooled cake. Do not frost a warm cake or the frosting will melt.
Feeling fancy? Top with grated carrot, sliced fruit or a little honey drizzle.
Ingredients:
½ cup oat flour
½ cup white rice flour
½ cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
Pinch of salt
½ cup grated apple (about 1 small apple)
½ cup grated carrot
½ cup grated zucchini
½ cup chopped walnuts
2 flax eggs
¼ cup oil (I use olive or avocado nut oil)
½ buttermilk (add 1 tsp to ½ cup milk of choice and let sit for a few minutes)
½ tsp vanilla
Optional – Frosting: 3 Tbsp soft coconut oil, 3 Tbsp soft butter (I used vegan cashew butter), 5 Tbsp powdered sugar
