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Yummy All-You-Can-Eat Cake with Variations | GreenSmoothieGirl

baking cake in the oven


Yummy All-You-Can-Eat Cake with Variations

Course Dessert

  • 3 cups finely ground whole-wheat flour
  • 2 tsp baking soda
  • 2 cups organic sugar
  • 2 tsp vanilla
  • 2 tsp Original Himalayan Crystal Salt
  • spices to taste (cinnamon, allspice, clove)
  • 2 cups cold water
  • 2 tbsp raw apple cider vinegar
  • your choice of apples, nuts, carrots, raisins, zucchini, dates, etc.

  1. Combine flour, baking soda, sugar, vanilla, salt, and spices, then blend water and apple cider vinegar into the dry ingredients.

  2. Add remaining ingredients of your choice. Mix together for 1 minute in a blender or 2 minutes by hand.

  3. Bake in a 9×13 pan at 350 degrees for 35 minutes.


3 thoughts on “Yummy All-You-Can-Eat Cake with Variations | GreenSmoothieGirl”

Leave a Comment
  1. Michelle says:

    How much fruits or vegetables can you add?

    1. Rose Butler GSG says:

      Hi Michelle, Robyn doesn’t always measure so you can experiment with different vegetables and quantities.

  2. Susan Myers says:

    The picture does not match the recipe which sys to use a 9 x 13 pan. the picture is of a round pan, possibly a spring pan. Which is it a small cake or a large cake. As a senior who lives alone a 9 x 13 cake is way to big to make and I don’t have enough freezer space to freeze this. Is there a scaled down recipe to a small pan and not a 9 x 13 dish?

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