Harvest season wouldn't be complete without a slice of garden cake, we love to make this with the first fruits of the garden. With Little Woman's birthday being in September this is always her birthday cake as well. I got this recipe a couple years ago from a home school newsletter and have enjoyed it ever since, with a few tweaks of course.
The Recipe
Mix in a bowl the following dry ingredients:
2 cups multi-grain flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. Real salt
2 cups multi-grain flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. Real salt
In a separate bowl add these ingredients:
1/2 cup coconut oil (in liquid form)
3/4 cup applesauce
2 tsp. vanilla
3/4 cup raw honey
3 eggs
3 cups total of whatever veggies you have in the garden (carrots, squash, zucchini, pumpkin, etc.) pureed or if you like it shredded, shred it. You can also use re-hydrated veggie powder.
1/2 cup coconut oil (in liquid form)
3/4 cup applesauce
2 tsp. vanilla
3/4 cup raw honey
3 eggs
3 cups total of whatever veggies you have in the garden (carrots, squash, zucchini, pumpkin, etc.) pureed or if you like it shredded, shred it. You can also use re-hydrated veggie powder.
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Incorporate the flour mixture into the wet ingredients and stir until well blended. Fold in 1/2 cup chocolate chips (or dried fruit).
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Pour into a greased 9X13 pan. Bake at 350 for 45-60 minutes (my oven takes 60 minutes). Once cooled frost with Annie's Cream Cheese Frosting.
Annie's Cream Cheese Frosting
1 package of room temperature cream cheese
3 Tbsp. or so of real maple syrup (sweeten to taste)
pinch of Real salt
Annie's Cream Cheese Frosting
1 package of room temperature cream cheese
3 Tbsp. or so of real maple syrup (sweeten to taste)
pinch of Real salt
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We have this cake for breakfast, as a snack and when Hubby is out of town on business we even have it for dinner (anything with garden in the title wouldn't fly with hubby here :)).
Shared on: Tuesday Garden Party.
