Layered Vegetable Cake Recipes

VEGGIE CAKES

Steps:

• Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
• Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
• Set the drained zucchini aside.
• In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
• Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
• Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
• Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
• Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
• Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
• Repeat until mixture is gone!

JEFFERSON'S VEGETABLE LAYER CAKE

Steps:

• Preheat oven to 375 degrees. Place the peppers, zucchini, squash, and eggplant, on rimmed baking sheets in a single layer. Drizzle with half of the oil, and season with salt and pepper. Transfer to oven, and bake for 10 minutes. Turn vegetables over, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Bake until tender and cooked through, 10 to 20 minutes more.
• Layer the vegetables in a 9-inch springform pan, in the following order: eggplant, red pepper, yellow squash, red tomatoes, 10 basil leaves, zucchini, mango, and yellow tomatoes. Season with salt and pepper. Arrange remaining 10 basil leaves decoratively on top of the cake.
• Soak the gelatin sheets in enough cold water to cover. In a small saucepan, place the tomato water over medium heat until hot to the touch. Squeeze the excess water from the gelatin sheets, and add to the tomato water. Stir until dissolved. Let cool slightly. Measure 1 cup; set remaining tomato water aside for another use. Pour evenly over the cake.
• Wrap with plastic wrap, and transfer to refrigerator until set, about 1 hour.
• Slice cake, and serve garnished with a leaf of basil, and a tablespoon-sized scoop of goat cheese. Drizzle plate with balsamic vinegar and olive oil. Serve immediately.

LAYERED VEGETABLE CAKE

Steps:

• Preheat oven to 375 degrees F & lightly butter a deep cake pan 8 inches in diameter, then line the bottom of the pan with parchment paper.
• In a large bowl mix together the breadcrumbs, cheese, herbs & garlic, then season to taste with salt & pepper, before sprinkling half of this crumb mixture over the bottom of the prepared pan.
• Slice all vegetables as thinly as possible, which is best done with a mandoline or in a food processor with a thin cutting disc.
• The vegetables are to be layered in the prepared pan ~ lightly seasoning with the crumb mixture every couple of layers ~ starting with half of the potatoes, then half of the parsnips, then half of the turnip, then half of the sweet potato & finally half of the rutabaga.
• At this point sprinkle a little more than half of the remaining breadcrumb mixture over everything, then start the entire process again, finally topping the last layer with the remaining crumb mixture.
• Whisk together the eggs, vegetable stock & cream then season lightly.
• Pour this mixture evenly over the layered vegetables & cover with aluminum foil, pinching around the edges to seal.
• Bake for 1 hour, then remove the foil & bake another 30 minutes.
• Preheat the broiler to high, then turn the cake onto a heatproof plate. Remove & discard the parchment paper lining before placing the cake under the broiler for 4 or 5 minutes or until it is crisp & golden.
• Let it cool just slightly, then cut into wedges & serve.

LAYERED VEGETABLE CAKE

Steps:

• Rinse vegetables, cut potatoes and carrots in 1-inch pieces and steam-cook with some salt for 15 minutes.
• During that time, hard boil eggs; separately grate eggs and zucchini, reserve.
• Prepare the "frosting" mixing together sour cream, mayonnaise, salt and pepper.
• Separately grate potatoes and carrots.
• On a serving platter, layer potatoes, carrots, zucchini and eggs, with the dressing between the layers.
• Serve.

CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
• Stir flour, sugar, baking soda, and salt together in a large bowl.
• Combine water, oil, butter, and cocoa powder in a medium saucepan; bring to a boil, stirring constantly. Pour over the dry ingredients and stir just until smooth.
• Whisk buttermilk, eggs, and vanilla together in a small bowl. Add to the batter and stir to combine. Pour into the prepared cake pans.
• Bake in preheated oven for until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Let cake cool completely before icing with your favorite icing!

EASY LAYERED VEGETABLE BAKE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
• Cook and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half the spinach mixture over cheese layer in baking dish; top with peppers. Cover with layers of remaining cheese and spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
• Bake 35 to 40 min. or until center is set.

LAYERED VEGETABLE TORTE

Steps:

• Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
• Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
• Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

18 LAYER RED VELVET CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.
• In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.
• In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center.
• For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center.
• Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.
• Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.
• To assemble, stack cake layers, spreading 1/2 cup frosting between each layer. Spread thin layer of frosting over side and top of cake to seal in crumbs. Refrigerate cake 30 to 45 minutes to set frosting. Spread remaining frosting on side and top of cake.