Peach Zucchini Carrot Banana Cake

From Vegan Recipe Book


Peach Zucchini Carrot Banana Cake

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Peach Zucchini Carrot Banana Cake
1-1/2 cups Spelt or Whole Wheat Flour
1/2 cup Rolled Oats, quick
1/2-1 tsp. Cinnamon, ground
2 tsp. Baking Powder
2 cups Peaches, pitted and sliced, fresh or frozen
2 cups Zucchini
1/2 cup Carrots (1 or 2 carrots)
1/2 cup Banana (1 banana)
6-8 Dates, pitted

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This vegan peach zucchini carrot banana cake can be prepared and baked in a covered glass baking dish in a microwave oven at 1000 watts in about 12 minutes, or the cake can be baked in a conventional oven at 350 degrees F. for about 25 minutes, which will add about 15 minutes to the total preparation and baking time. Leftovers can be stored in the covered baking dish in the refrigerator for a few days. This vegan delight can be served for breakfast, as a dessert, or enjoyed anytime as a snack.

Place the flour and oats in a mixing bowl. Add the cinnamon and baking powder and mix together thoroughly.

Wash and clean the zucchini, cut the ends off, and cut into 2 inch long pieces. Place the pieces in the container of a high speed blender (Vita-Mix type). If you are concerned that the finished puree volume may be more than 3 cups, hold back some of the zucchini.

Peel the banana and carrots cut into pieces and add to the zucchini in the blender container. Add the pitted dates, cover, and run the blender at high speed until the contents become a smooth puree of 3 cups in volume. Additional zucchini, apple juice, or water can be added if the volume is less.

Wash the peaches, if fresh, cut them in wedges, and remove the pits. If frozen, defrost to room temperature.

Place the peach wedges in the bottom of the baking dish.

Add the zucchini, carrot, banana, and date puree and mix together thoroughly but quickly, since the baking powder is beginning to react, and transfer the contents of the mixing bowl into the baking dish. Smooth to the edges, place additional peach slices on top of the dough, if desired, cover and place in the oven to bake. We baked this recipe in our microwave oven in 12 minutes.

When there are bubbles boiling up the sides of the cake and the surface is springy to the touch, remove the peach zucchini carrot banana cake from the oven, and let it cool on a wire rack with the cover remaining on the baking dish.

When the peach zucchini carrot banana cake has cooled, it should be slightly separated from the sides of the baking dish. Uncover the baking dish and gently run a flat table knife around the edge of the zucchini cake to make sure that it has completely separated from the sides of the dish. By gently moving the knife around the edge of the zucchini cake and lifting the bottom slightly, you can release the cake from the bottom of the baking dish. It can be cut and served in wedges from the baking dish, or it can be served as a whole upside-down cake.

To serve as an upside-down cake, place a large plate upside down over the top of the baking dish, and holding the plate and baking dish tightly together, turn the baking dish over on top of the plate, and the peach zucchini carrot banana cake should fall out onto the plate. If it does not, slide the plate to the edge of the kitchen counter, and gently lift the edge of the baking dish and slide the flat table knife up along the inside edge of the dish and nudge the cake until it falls onto the plate.

Serve and enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!