This delightful garden cake is inspired by the iconic flavors of British high tea and the whimsy of Beatrice Potter’s classic Peter Rabbit stories. Each moist layer of this decadent dessert is packed full of shredded carrots and zucchini, two ingredients we think the famous little rabbit would love. Vanilla and cinnamon add warming flavor to the batter, while a creamy vanilla frosting receives a fruity kick thanks to the addition of crushed pineapple. A garnish of slivered almonds makes this the perfect dessert to serve at a springtime soirée. If Peter Rabbit had known about this cake, he probably would’ve raided Mr. McGregor’s farmhouse kitchen instead of his garden!
For more inspiration, check out these tasty ideas:
- Incredible Chocolate Sweet Potato Cake
- Vegan Strawberry Cupcakes
- Polenta Cake with Apples and Cherry Compote
- Pear Spice Cake
- 12- to 14-oz. package shelf-stable lite silken-style tofu
- ½ cup drained canned unsweetened crushed pineapple
- ⅓ cup + 1 tablespoon pure cane sugar
- 2½ teaspoons pure vanilla extract
- ½ teaspoon + ⅛ teaspoon sea salt
- 1¼ cups unsweetened, unflavored plant-based milk
- ⅓ cup mashed banana (1 small)
- ⅓ cup unsweetened applesauce
- 2 tablespoons flaxseed meal
- 2 cups whole wheat flour
- 2 teaspoons regular or sodium-free baking powder
- 1 teaspoon ground cinnamon
- 1¼ cups shredded carrots
- ½ cup shredded zucchini, patted dry
- 2 tablespoons finely chopped toasted almonds
Instructions
- Preheat oven to 350°F. Line bottoms of two 8-inch round cake pans with parchment paper or use silicone baking pans.
- For Creamy Vanilla Frosting, in a food processor combine tofu, pineapple, 1 tablespoon cane sugar, the remaining 1½ teaspoons vanilla extract, and ⅛ teaspoon sea salt. Process until completely smooth. Cover and chill until ready to use.
- In a large bowl stir together the plant-based milk, banana, ⅓ cup cane sugar, the applesauce, flaxseed meal, and vanilla. Let stand 5 minutes. In another large bowl stir together flour, baking powder, cinnamon, and ½ teaspoon salt. Add milk mixture to flour mixture; stir just until combined. Stir in carrots and zucchini. Divide batter between prepared pans.
- Bake 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks and cool at least 30 minutes.
- Place one cake on a serving plate. Spread Creamy Vanilla Frosting over top just to the edge. Top with the second cake; frost top of cake. Use the remaining frosting to lightly coat sides of cake layers. Sprinkle top with almonds. Refrigerate until ready to serve.
The post Mr. McGregor’s Garden Cake appeared first on Forks Over Knives.
