Vegetable cake recipe?

Question

Does anyone know how to make vegetable cake? A couple of days ago, at a party, I tried some and it was AMAZING. But i never got the recipe; all i heard was that it was made with no oil and it was healthy. Recipes anyone?

Answer 1

Vegetable Cake

Serves: 8

Ingredients :

    1 large eggplant

    1 zucchini

    3 portabella mushrooms

    1 jar roasted peppers

    1 large ripe tomato

    1 squash (any kind)

    1 cup mashed potatoes or firm tofu in cubes

Directions:

Slice eggplant, zucchini, and squash the long way, thinly.  In a large salad bowl - line the edges with the eggplant, then the zucchini, then the squash. If the the slices are to long, let them hang over (it makes the finishing touches really cool!),  Then inside, place along the bottom the roasted red peppers, and mushrooms. Then place your mashed potatoes, OR your tofu cubes. With the vegetable slices that are hanging over the dish - flip that back over the inside of the cake...put a dish over the top, and flip the cake into the dish, so the bottom is the top put in a baking tray, and bake for 20 min.

hope this helps.               good luck and enjoy.

Answer 2

Vegatable Cake:

For the base



2 tbsp vegetable oil

4 large potatoes, thinly sliced

For the topping

1 tbsp vegetable oil

1 leek, chopped

1 red pepper, chopped

1 green pepper, chopped

1 courgette, diced

1 carrot, grated

2 tsp fresh parsley

225g/8 oz full fat soft cheese

25 g/ 1 oz matture cheese

2 eggs, beaten

* Grease a 20 cm cake tin.

* To make the base heat the oil in afrying pan. Cook the potatoes in batches over a meduim heat until soft. Drain on paper towels and arrange in the base of the tin.

* To make the topping, heat the oil in a separate frying pan and fry the leek over a low heat for 4 minutes until soft.

* Add the courgette, peppers, carrot and parsley to the pan and cook over a low heat for 5-7 minutes.

* Meanwhile beat the cheeses and eggs in a bowl. Stir in the vegetables and season to taste with salt and pepper. Spoon the mixture onto the potato base.

* Cook in a hot oven gas mark 5, for 20-30 minutes until the cake is set.

* Remove the cake from the tin and serve with a green salad.

Answer 3

Vegetarian Cake

"This super-moist cake is packed with apples, carrots, potatoes, nuts, dried fruit and spices. It's almost a meal in itself! It's best served the day after it's baked."

Original recipe yield: 1 10-inch bundt cake.

INGREDIENTS:

2 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground allspice

3/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups peeled and shredded apples

1 1/2 cups shredded carrots

1 1/2 cups peeled and shredded potatoes

3/4 cup dried currants

3/4 cup raisins

3/4 cup chopped walnuts

1 tablespoon grated orange zest

3/4 cup butter, softened

1 1/2 cups brown sugar

3 eggs

2 tablespoons light molasses

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.

Onto a sheet of waxed paper, sift flour, baking powder, cinnamon, allspice, baking soda and salt. Set aside. In a medium bowl, stir together apples, carrots, potatoes, currants, raisins, walnuts and orange zest. Set aside.

Place softened butter and brown sugar in a large mixing bowl. Beat at low speed until mixture is light and fluffy. Add eggs one at a time, beating after each addition, and then mix in molasses. Slowly beat until mixture is thoroughly moistened. Gradually stir in fruit mixture and continue to beat at low speed until well blended. Spoon into prepared pan.

Bake in preheated oven for 60 minutes, or until a toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool on a wire rack for 10 minutes, then remove from pan and cool completely.

Answer 4

try www.allrecipes.com

Answer 5

1/4 cup cocoa

2 1/2 cups flour

1/2 cup rye flour or buckwheat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

3 eggs

1 cup vegetable oil  

1 1/2 cups brown sugar

1/2 cup honey

2 teaspoons vanilla

1/2 cup buttermilk

1 cup grated zucchini

1 cup grated sweet potatoes

1 cup dried cherries, hydrated in 3 tablespoons rum or hot water

1 cup pecans, roughly chopped (optional)

Decrease the oil by � cup, omit the sugar and honey. Try using chopped

jarred maraschino cherries for more moisture.

?  Preheat oven to 350 degrees.

?  Butter and flour a bundt pan.

?  Sift together first 7 ingredients.

?  Set aside.

?  In a mixer mix oil, sugar, honey add eggs and vanilla.

?  Mix dry ingredients into egg mixture then add buttermilk.

?  Stir in remaining ingredients.

?  Pour into pan and bake for 50-60 minutes till toothpick comes out clean.

?  Let cool.

?  Invert onto cake dish.