This cake was made using Alisa Huntsman's amazing recipe for Zucchini-Carrot Bundt Cake -- there are vegan and non-vegan versions of it on her site. We love the 'get excited for gardening -- 'cause there's cake!' bribery aspect in her story behind the recipe. Now I want to make some other things from her blogs, Easier than Pie and now Will Garden for Cake and get ahold of her cookbooks.
I think this cake just may become a bargaining chip for us as well…you know, if anyone wants to come help us weed some already embarrassingly overgrown flowerbeds this week around 6 a.m. before the June heat sets in…
Alisa's Summer Vegetable Bundt Cake
2 medium carrots (peeled)
1 small yellow squash
1 small zucchini squash
1 cup milk + 2 teaspoons white vinegar (let this sit for 5 minutes)
3 large eggs
2/3 cup coconut oil (melted)
2 cups light brown sugar
3 cups all-purpose flour (we use Bob's Red Mill gluten-free just due to preference; add 1/2 tsp. xanthan gum)
1 teaspoon iodized sea salt
1 tablespoon baking powder
1 1/2 tablespoons pumpkin pie spice
About a tablespoon each of butter and flour for bundt pan
Lemon-Vanilla Glaze (recipe follows)
1 teaspoon vanilla extract or vanilla powder
1 teaspoon milk (add more if needed for the proper consistency)
1/2 cup powdered sugar
Whisk until mixture is the consistency of honey and set aside for drizzling over warm cake.
Amazing!!!! This is going into my recipe box now, and since I'm gluten intolerant and make my own baking mix, this recipe is perfect. Thank you so much for sharing!
Love this one! Will check out the vegan version.
(Updated 6/8 with oven preheat & vanilla in cake omitted)
If I used gluten flour would I need to omit something else?
Hi T! No, we pretty much use them interchangeably in recipes. Should be just fine.
I'm curious what Gluten free four mix folks are using. I know this recipe has got to be great, but mine was so gummy and raw-ish. I used the flour mix from Costco by Namaste foods.
Bob's Red Mill GF AP never lets us down!
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