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  • Makes one 8-inch cake
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This delightful garden cake is inspired by the iconic flavors of British high tea and the whimsy of Beatrice Potter’s classic Peter Rabbit stories. Each moist layer of this decadent dessert is packed full of shredded carrots and zucchini, two ingredients we think the famous little rabbit would love. Vanilla and cinnamon add warming flavor to the batter, while a creamy vanilla frosting receives a fruity kick thanks to the addition of crushed pineapple. A garnish of slivered almonds makes this the perfect dessert to serve at a springtime soirée. If Peter Rabbit had known about this cake, he probably would’ve raided Mr. McGregor’s farmhouse kitchen instead of his garden!

For more inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,

  • 2


  • 12- to 14-oz. package shelf-stable lite silken-style tofu
  • ½ cup drained canned unsweetened crushed pineapple
  • ⅓ cup + 1 tablespoon pure cane sugar
  • 2½ teaspoons pure vanilla extract
  • ½ teaspoon + ⅛ teaspoon sea salt
  • 1¼ cups unsweetened, unflavored plant-based milk
  • ⅓ cup mashed banana (1 small)
  • ⅓ cup unsweetened applesauce
  • 2 tablespoons flaxseed meal
  • 2 cups whole wheat flour
  • 2 teaspoons regular or sodium-free baking powder
  • 1 teaspoon ground cinnamon
  • 1¼ cups shredded carrots
  • ½ cup shredded zucchini, patted dry
  • 2 tablespoons finely chopped toasted almonds


  • Preheat oven to 350°F. Line bottoms of two 8-inch round cake pans with parchment paper or use silicone baking pans.
  • For Creamy Vanilla Frosting, in a food processor combine tofu, pineapple, 1 tablespoon cane sugar, the remaining 1½ teaspoons vanilla extract, and ⅛ teaspoon sea salt. Process until completely smooth. Cover and chill until ready to use.
  • In a large bowl stir together the plant-based milk, banana, ⅓ cup cane sugar, the applesauce, flaxseed meal, and vanilla. Let stand 5 minutes. In another large bowl stir together flour, baking powder, cinnamon, and ½ teaspoon salt. Add milk mixture to flour mixture; stir just until combined. Stir in carrots and zucchini. Divide batter between prepared pans.
  • Bake 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks and cool at least 30 minutes.
  • Place one cake on a serving plate. Spread Creamy Vanilla Frosting over top just to the edge. Top with the second cake; frost top of cake. Use the remaining frosting to lightly coat sides of cake layers. Sprinkle top with almonds. Refrigerate until ready to serve.

Comments (22)

(1 from 1 vote)

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This is not a tasty cake. Having been WFPB for years, I’m aware that you don’t expect a lot of rise from a WFPB cake. But the flavor is off, slightly bitter, and it tastes more like pancakes than cake. The recipe doesn’t specify this but you should wrap the tofu in 3-4 kitchen towels and put it in the fridge overnight to drain. This will produce a much thicker frosting. I also used a cheesecloth to drain the pineapple and squeeze out as much liquid as possible. Overall, not worth making again.


Honestly, this cake is not worth making. The frosting is extremely thin, has an off-taste and the cake itself does not rise. Very disappointed!


I have to agree. Mine didnt rise either, was raw inside even though I baked 15 min longer, and the frosting was very thin. The layers slide around. I served for Easter, what a mistake. Threw it out!


Can you substitute wheat flour for something gluten free?

Lisa, Forks Over Knives Support

Hi Jan, While we haven't tested this, you could try substituting a store-bought gluten-free flour mix or use our gluten-free flour mix, which works well as a wheat flour substitute in most situations: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/


I just tried the recipe. The baked layers turned out OK, however the icing (even after 1 hour refrigeration) is totally runny like yoghurt. Any ideas why so? I didn't replace any ingredients and followed the recipe as precisely as I could.


*by icing I meant the frosting


Gunta, see my comment on how to get liquid out of the tofu and pineapple. I suspect this is why your’s was runny.


Where can I purchase your frozen bowls in Roane county?

Lisa, Forks Over Knives Support

This store locator can help you with that! https://www.forksoverknives.com/store-locator/ It looks like you can find them at the Target in Maryville. Might pay to call ahead to confirm.

Debbie N

Thanks for this recipe I can’t wait to try it!

Judy Gatewood

When do I use the 12- to 14-oz. package shelf-stable lite silken-style tofu? Many recipes dont use all ingredients listed or not all ingredients are listed. PROOF READ

Debbie N

Step 2


It is a frosting ingredient. In Step2, you mix it with the other ingredients in the Blender or mixer . It makes all of the white fluffiness in the yummy looking photo!


What would you use instead of tofu?

Lisa, Forks Over Knives Support

Hi Susan, If you don't want to use tofu, I'd be inclined to use this Vanilla Bean Frosting, which uses cashews and dates. It gets great reviews and only has three ingredients. https://www.forksoverknives.com/recipes/vegan-sauces-condiments/vanilla-bean-vegan-frosting/. Happy baking! If you decide to try this combination, let us know how it goes. I'm sure there are others who are also interested:)

Judy Gatewood

When do you add the tofu?


Why is there highly processed white SUGAR in a recipe represented by Forks over Knives? Most people on this platform would at least want to see an alternative ingredient with its measurement for replacing 1/3 cup plus sugar. I was so excited to make this cake until I zeroed in on the sugar ingredient. Thank You.


As long as it tastes as good as it looks here I'm fine with the sugar in this recipe because it’s not a staggering amount and because the other ingredients are pretty darn healthy. I abstain from cake and others similar treats in my day to day life. This cake would be a very rare treat and shared with others, so I won’t feel even one bit bad about it.


Robbin, this sort of thing is just an occasional treat. Overall the recipes are extremely healthy and as far as I am concerned a little bit of sugar is not a big deal. Better than eating processed oils and processed vegan junk foods and sweets with lots of ingredients that aren't even recognisable.


Robbin, I understand your point. It is a substance we are all trying to avoid. In order to bring down the sugar and still have it be sweet enough to pass for cake, some pure cane sugar has been added. This amounts to 11.75 g per serving. Presuming that the entire meal is prepared along FOK guidelines, this should not be enough sugar to create an insulin spike from the cake. Since there is a high amount of fiber and a low amount of fat in the meal, this further offsets the sugar so one-eighth of the cake should cause no insulin release.


I would use date sugar or date paste instead. No cane sugar in my style of eating.

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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