You can have your vegetables every day without counting them as a serving of fattening, high-calorie junk food. If you can find a recipe for a delicious sweet vegetable cake, you can count it as one of your five a day. Once people taste it, they will be begging for the recipe! If you’d like to try it out for yourself, here is one that you can easily modify for your personal tastes. But before we get into the recipe, let’s talk about how to make it.
Recipe
The first step in making a vegetable cake is to prepare the filling. It should be prepared in advance and can be frozen. It is best to freeze it on the day it is made to keep it fresh. To freeze it, slice it into portions and wrap in tin foil or food wrap. Then store it in a freezer for up to three months. Once thawed, the cake is suitable to eat within a day.
The thawing of the frozen veg should be done at least an hour before the cooking process begins. If you are using frozen veg, you may need to wait an hour to bake it completely, as they may thaw. Then, preheat the oven, while not opening the door too much, as this may reduce the temperature. Make sure you use the correct size tin for the recipe you want to follow.
Preparation
The vegetable cake is a popular dessert made from various kinds of vegetables. There are several preparation methods and ingredients used to make this kind of cake. The following steps are essential to make this sweet cake. You will need a cake tin, semolina, 1/2 cup Amul cream, 1/4 cup milk, one chopped carrot, sweet corn and green peas, 1 tsp of baking soda, chilli flakes and 2 tsp of garlic ginger-green chilli paste.
Once prepared, the vegetable cake can be stored for a long time in the fridge. To store it, you can cover it with a food wrap or sealable container. After baking, you can store it for up to four days. It makes a delicious snack or lunchbox item. When transporting it, make sure that the box is well-ventilated and does not have a lot of air space. This way, the cake will not get freezer burned and will take up less space. You can also freeze it on the same day as you make it. You can store it for a longer period of time by freezing it.
Variations
If you’re trying to find a new recipe for a vegan version of a classic cake, try a variation on a classic. You can use frozen mixed vegetables or other ingredients to make a savoury vegetable cake. Some variations include adding cheese, nuts, or spices. Just double-check the ingredients labels to make sure nothing is added that isn’t vegan. In addition, you can also use gluten-free self-raising flour or substitute a vegan brand of eggs.
Vegetable cake can be easily transported to a school for a snack or lunchbox. However, remember to check the time before removing it from the oven as over-baking can cause it to dry out. Another good sign to check the cake’s doneness is a layer of pine nuts. For added protection from burning, you can place a piece of tin foil on top of the baking dish and check with a skewer.
Storage
This vegetarian cake can be stored for several days in the fridge, or frozen for up to one month. The vegetable cake is an excellent choice for lunchboxes as it is full of vegetables but without the heaviness and calories of a traditional pound cake noodles and company. Vegetable cakes can be transported easily by airtight containers or wrapped in food wrap. Ideally, you should freeze them the day they are made. If you wish to thaw them out, they will taste best when they are at room temperature.
To prevent food spoilage, you can thaw vegetable cake overnight in the refrigerator. This will make stirring easier. After this, you can store it in a plastic container or a covered bowl for longer periods of time. It is not advised to refrigerate vegetable cakes as it could become mushy. Also, if you are storing the vegetable cake in a container, make sure it is tightly sealed. If you do not use plastic bags, you may have a problem with the cake’s taste.
