Garden Harvest Cake

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. white whole wheat or pastry flour would be good also.
Photo by Mishell R.
Adapted from fatfreevegan.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from fatfreevegan.com

Ingredients

Directions

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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