Cake made with vegetables

Vegetable cakes are a great way to use leftover veg, and just generally get more of the good stuff into your diet. But aside from that cakes made with vegetables can also be incredibly tasty.

You’ve probably eaten a carrot cake or two in your lifetime, but here are eight other scrumptious desserts using veggies from beetroot to peas.

1. BEETROOT AND GINGER BROWNIES

Deviate from your standard chocolate brownie recipe and try something different today! The earthiness of beetroot and warmth of ginger mix beautifully with chocolate.

2. COURGETTE CAKE

This delicious savoury show piece cake will take just over an hour to make.

3. CARROT CAKE

This fabulous carrot cake looks and tastes amazing.

4. NATURAL RED VELVET CAKE

Cocoa meets beetroot in this cake, giving it earthiness and tang. Beetroot naturally gives the velvet cake its distinctive shade without the need for any food colouring.

5. DELUXE CARROT CAKE

A guaranteed crowd-pleaser, our sumptuous cake ticks all the right boxes: lusciously soft sponge, crunchy nuts, spicy ginger and a zesty, divinely indulgent frosting…

6. PEA AND VANILLA CAKE

This dessert by food writer Kate Hackworthy is topped with a zingy lemon icing and pea shoot decoration.

7. CINNAMON AND SPICE SWEET POTATO BREAD

Forget banana bread, sweet potato bread is our new favourite thing. Check out Averie Cook’s tasty recipe.

8. SPINACH AND COCONUT YOGURT CAKE

Moistened with Greek yogurt, tinged green with healthy spinach and topped with a whipped coconut cream icing, this cake from Veggie Desserts looks immense.

9. VEGAN BEETROOT BROWNIES

Coffee and beetroot add another level of flavour in this fugy, gooey brownies from The Tofu Diaries. What’s better? They’re vegan!

10. CHRISTMAS VEGETABLE CAKE

Christmas veggies are great in cakes too, not just the dinner table. Our triple-tested Christmas vegetable cake is packed with parsnips, carrots and brussels sprouts.

Like this? You’ll love…

21 SIMPLE SWEET POTATO RECIPES FOR THE PERFECT WINTER DINNER

9 HOMEMADE PUDDINGS THAT’LL MAKE YOU FEEL LIKE YOU’RE BACK AT SCHOOL

30 BEETROOT RECIPES THAT PROVE HEALTHY EATING ISN’T BORING

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How to make a dessert with vegetables

Carrot

The favourite of all the vegetable cakes, carrot is moist, has unbeatable texture and works well with all spices. Try adapting any of these recipes to suite your preferences, substituting nuts, dried fruit or even glace ginger in the mix.

  • Carrot Cake
  • Carrot Cake with Cream Cheese Topping
  • Gluten-Free Carrot Cake
  • Carrot and Pineapple Cake

Zucchini

If you’ve got a zucchini glut, or you’re after an alternative to the usual carrot cake, why not consider making a zucchini cake instead? These cakes are great at retaining moisture, and work just as well with flavours like chocolate and caramel as they do with the more traditional range of spices.

  • Zucchini Brownies
  • Zucchini Slice
  • Apple and Zucchini Muffins

Beetroot

Beetroot is a new companion in cakes, but with rich, fudgy results like these, we think it’s destined to be the next big thing. The best companion to this veggie is plenty of dark chocolate, which allows the earthiness of the beetroot to shine.

  • Beetroot and Chocolate Cupcakes
  • Beetroot and Chocolate Cake
  • Red Velvet Cake with Beetroot

Pumpkin

It may be a famous inclusion in pies and tarts, but did you know pumpkin is also great in cakes? When cooked and pureed it takes on a sweetness and texture that makes most of the other sugar and fat redundant. So for healthier cakes that taste decadent but lack all the bad stuff try these recipes.

  • Pumpkin Fruit Cake
  • Pumpkin Meringue Pie
  • Gluten-Free Pumpkin Cake
  • Pumpkin and Coconut Cake
  • Pumpkin Chocolate Brownie

Crispy, easy veggie cakes made with grated vegetables – carrots, zucchini, broccoli and corn. Great for lunches, side dish or your small picky eaters. Watch the video for step by step instructions or check out this post on How to Make Veggie Cakes for helpful tips on making your own vegetable cakes from scratch.

Vegetable Patties

Veggie cakes are a tasty way to get more vegetables into your diet, especially if you have picky eaters. Made with grated vegetables – carrots, broccoli, zucchini and a bit of corn for sweetness, these fluffy and easy vegetable cakes are cooked on the stovetop.

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Most recent post update: 5/29/19

Vegetables for breakfast

veggies for breakfast

This is perhaps where we all have the most difficult time fitting vegetables into our day. They make a great “grab and go breakfast”, but if you have 5 minutes to cook an egg and slide it on top of your vegetable cake, you will have a filling and nutritious breakfast.

Watch the Video – How to Make Veggie Cakes

How can I serve these veggie cakes?

These veggie cakes are great for a side dish or for a Meatless Monday dinner. They are perfect for little hands as they can be held without falling apart. As mentioned above, they make a stellar breakfast, topped with an egg.
Having a cocktail party? Make them a little smaller and use as an hors d’oeuvre. The list of possibilities is endless, really.

Can you freeze veggie cakes?

How to Make Veggie Cakes

You can absolutely freeze veggie cakes. When I make these, I tend to make a very large batch. Firstly, because I cook professionally: there is no such thing as “small” batches of food and also, because they freeze beautifully! Do the work once and when you are having one of those days, pull them from the freezer & voila! Dinner is done.

Vegetable Cakes Step by Step

step by step photos for making vegetable cakes

  1. Grate zucchini first. It needs time to drain. After you’ve grated it, set it in a colander over a bowl to catch the liquid. (this step is VERY important!)
  2. Grate the rest of your veggies in the food processor and set them aside, ready to mix with the remaining ingredients.
  3. Mix everything up in a large bowl and scoop out in equal portions.
  4. Once you’ve cooked them, place them on a parchment lined sheet pan to cool, or to chill for freezing.

Make the veggie cake recipe

Veggie cakes make a great afternoon snack too with a dollop of sour cream

A food processor makes quick work of grating the veggies, but don’t fret if you don’t have one… A box grater does the same job with the added benefit of an upper arm workout!
As always, use this veggie cakes recipe as is or as a jumping off point.

If you don’t like something, swap it out for something similar. If you have a handful of something hanging out in the fridge that needs to get used up like I did (corn!), toss it in – just be mindful that you don’t use a watery vegetable because your cakes will be soggy if you don’t press the water out.

Easy Vegetarian Recipes

These 25 easy vegetarian recipes are great for lunch and dinner. From superfood veggie cakes , sweet potato veggie cakes, green vegetable cakes and an heirloom tomato tart to an easy zucchini fritter recipe, there is something for everyone. There are vegetarian recipes for picky eaters too!

What do I need to make this vegetable cake recipe?

  1. Food processor: This appliance makes grating all of the vegetables a snap. Also, if you have problems with your hands or joints (like arthritis) and can’t grate vegetables by hand, this is a lifesaver.
  2. Scoop: I use this scoop for everything: vegetable cakes, muffins, cookies, etc. It gets so much use in my kitchen and it holds up through lots of wear and tear.
  3. Sheet pans: Buy commercial sheet pans. They are thicker and better quality, they won’t warp in a hot oven. They aren’t fancy and they’re not supposed to be. They are a workhorse in your kitchen and if you take proper care of them, you’ll never buy them again.
  4. Cast iron skillet: Just like sheet pans, a cast iron skillet will last you a lifetime if cared for properly. There is a reason that these are passed from one generation to the next – they last forever. It is my preferred pan for cooking any kind of fritter or vegetable cake.

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What else can I serve with these veggie cakes?

  • Potato Corn Chowder with Bacon
  • Curried Cauliflower with Golden raisins
  • Easy Lentil Soup Recipe
  • Seared Halibut with Lemon Gastrique

Prep Time 1 hour Cook Time 20 minutes Total Time 1 hour 20 minutes

Ingredients

  • 2 cups broccoli, grated
  • 3 large zucchini, grated and drained
  • 6 large carrots, grated
  • 1 onion, diced and sautéed (optional)
  • 1 cup corn kernels
  • 5 eggs
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup breadcrumbs, I used panko
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 cup Parmesan cheese, grated
  • oil for pan

Instructions

  1. 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.
  2. 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!
  3. Set the drained zucchini aside.

Make the Cakes

  1. In a large bowl, mix flour, baking powder, 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.
  2. Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
  3. Heat a saute pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or so) and swirl to coat the bottom of the pan.
  4. Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
  5. Cook for 3 – 4 minutes on each side, turning down the heat if they begin to brown too quickly.
  6. Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
  7. Repeat until mixture is gone!

Notes

Zucchini is very watery and needs to be drained well, otherwise your cakes will end up a soggy mess. It loses most of it’s volume once it’s drained (think spinach! you start out with a full pot and it cooks down to nothing)
I topped these with a bit of lemon zest and juice stirred into sour cream, it was delicious!
To freeze: place squares of parchment paper between the cakes and wrap tightly in plastic wrap or slide into a freezer zippy bag.

A cast iron skillet works the BEST, but any skillet will do!

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Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 56 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 32mg Sodium: 235mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 3g Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂

(Picture: Every Nook And Cranny)

Trying to get your five a day? Or should that be ten a day? Either way if you’re struggling to get enough veggies into your diet maybe cake is the solution for you.

Either way if you’re struggling to get enough veggies into your diet, maybe cake is the solution for you.

No, seriously – vegetables actually work brilliantly in cake.

You’ve all heard of carrot cake but other veg, such as cauliflower, beetroot and even marrow all work well in baking and, while I can’t guarantee that they’re necessarily healthy, at least you’re getting a little bit of goodness while you indulge.

Here are 20 vegetable cakes and bakes to help you get more veg in your diet:

1. Carrot cake with dairy free cream cheese frosting (DF, GF)

By Every Nook And Cranny

2. Purple sweet potato doughnuts (Vegan)

By Sneaky Veg for metro.co.uk

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3. Morello cherry and lime courgette cake (GF)

By Celery And Cupcakes

4. Vanilla and pea cake with lemon icing

By Veggie Desserts

5. Chocolate orange sweet potato bundt cake

By Only Crumbs Remain

6. Carrot cake muffins

By Foodie Quine

7. Courgette and cherry cupcakes (GF)

By Gluten Free Alchemist

8. Flower sprout cake

By Mummy Mishaps

9. Romanesco, cardamon and lemon cookies

By Veggie Desserts

10. Low GI carrot cake

By Tate & Lyle

11. Vegan rhubarb muffins (yes, rhubarb is a vegetable) (Vegan)

By Peachicks Bakery

12. Sweet potato chocolate cake

By My Fussy Eater

13. Spiced tea cake with marrow (GF, DF)

By Intolerant Gourmand

14. Swede and ginger cake

By Sneaky Veg

15. Rhubarb and ginger crumble cake (GF)

By Glutarama

16. Pumpkin pie cupcakes (Vegan and GF)

By Mummy Tries

17. Sweet potato brownies

By Celery And Cupcakes

18. Pumpkin cake with dark chocolate drizzle

By Everyday Healthy Recipes

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19. Sweet potato cheesecake

By Sneaky Veg

20. Chocolate beetroot cake

By Love Beetroot

Mandy Mazliah is a vegetarian mum of three whose kids don’t eat vegetables. Read about her efforts to get them to eat their five a day at www.sneakyveg.com

MORE: 12 top tips for cooking with your kids

MORE: How to make the perfect chocolate birthday cake

MORE: 6 vegetarian pie recipes

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We haven’t had a double dose of chocolate in awhile, so today we experience a triple dose of chocolate.

What you saw in that recipe video was:

√ super chocolate cake

√ with chocolate chips

√ and milk chocolate fudgy frosting

Ok… quadruple…

√ with chocolate goodies on top (choc chips and ch0c sprinkles!)

Can you just look at how rich and moist this cake is? It tastes even better than it looks, I swear. The real secret behind it are the hidden vegetables inside. If you’re one who believes veggies should have nothing to do with dessert, keep an open mind. Carrot cake, anyone?!

(Seriously veggies and fruits produce the moistest cakes on the planet. I love it!)

I will say this: the thought of a dessert like black bean brownies has me running for the hills. But chocolate zucchini cake? Now that’s something worth sticking around for. And hey. Maybe you can change my mind about the bean brownie thing. Is it really that good?

The best part about this chocolate zucchini cake? You don’t even realize there’s zucchini inside of it. When in reality– there’s 3 cups of it!! THREE!! The chocolate completely masks any and all signs of vegetables. This is totally the way to get your greens.

Let’s discuss a few things before we begin.

If you’re looking for a mellow dessert, this isn’t it. For mega chocolate flavor, use both natural unsweetened cocoa and chocolate chips inside the batter. Cocoa powder takes place of some of the flour– and just like in my regular chocolate cake recipe, make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. Remember why? And I know I linked to this article recently as well: the reason why I use both baking soda and baking powder in baked goods. The two are related as most of the leavening occurs with the natural cocoa powder (acid) and baking soda (base). Ok enough about that!

Chocolate chips are key to those melty pockets of chocolate in each slice. Because melty pockets of chocolate are always the right choice.

To accentuate the chocolate flavor, add a dash of espresso powder. This ingredient is totally optional, but I highly recommend its addition. The chocolate zucchini cake won’t taste like coffee. Rather, the espresso powder helps bring out the intense chocolate flavor.

Cocoa powder can dry out baked goods– much more than flour. Did you know that? To compensate for it, let’s ensure there is plenty of moisture in the cake batter.

  1. Eggs. 4 of them. Remember room temperature is important.
  2. Sour cream or plain yogurt– the real moist-makers!
  3. Brown sugar instead of all white sugar. Brown sugar not only provides moisture, but flavor as well. Fave ingredient in the kitchen!
  4. 3 cups of shredded zucchini. Testing how much we can get away with… without actually tasting it! 3 cups is perfect. Zucchini is pure magic in cakes. Nothing but flavorless moisture.
  5. 1 cup of oil. Now you can try replacing *some* of the oil with unsweetened applesauce. I’ve done this with chocolate cakes and muffins and the result is wonderful, but I do not recommend replacing all of it. Regardless of the zucchini inside, this isn’t health food. It’s dessert! Don’t make it something it’s not! 🙂

Make sure you’re using 9×2 inch cake pans– at least 2 inches high is the minimum because these cakes can rise up quite tall.

As an alternative, you can make this into a sheet cake or even a big batch of cupcakes. See my recipe notes.

For frosting, let’s go with a smooth, silky, and creamy milk chocolate fudge frosting. OR you can totally do a creamy vanilla buttercream instead. There was just enough frosting to frost the entire layer cake AND a little leftover for some fun piping on top! Totally optional; decorate however you’d like!

I used Ateco #30 tip for the piping.

Deep, dark, luxuriously rich, crazy moist, and weirdly loaded with vegetables that you absolutely can’t taste. Is this cool or what?! Start collecting 3 zucchinis NOW.

Description

This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables!

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 3/4 cup (63g) unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup (240ml) canola or vegetable oil
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light or dark brown sugar
  • 4 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups shredded zucchini (about 3 medium)*
  • 1 cup (180g) semi-sweet chocolate chips
  • chocolate frosting or vanilla frosting
  1. Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
  2. Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
  3. Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  4. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
  5. Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

  1. Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
  2. Special Tools: Box Grater | Glass Mixing Bowls | KitchenAid Stand Mixer | KitchenAid Hand Mixer | Round Cake Pan | Cupcake Liners | Cupcake Pan | #30 Ateco Closed Star Tip | Disposable Icing Bags
  3. Blot the Zucchini: Give the shredded zucchini a very light blotting with a towel. Don’t squeeze too much moisture out, just a little blot before adding to the wet ingredients. I own and love this box grater— works quickly!
  4. 9×13 Cake: Interested in making a sheet cake instead? This batter will fit into a 9×13 pan. The bake time is long– at least 45 minutes to ensure the thick cake is baked through. Same oven temperature.
  5. Cupcakes: This recipe yields 24-30 cupcakes. Bake for 18-22 minutes or until a toothpick inserted in the center comes out *mostly* clean with no wet batter. Same oven temperature.

Also try these as cupcakes! Directions in the recipe notes.

Chocolate sheet cake and frosting with hidden veggies

Good morning dear friends!

We are still in Belgrade, enjoying the beautiful Spring days with our family and taking daily strolls with Luka and Zoe around the city.

Everything has been very quiet around here these past days because of the extended holiday of Labor Day and the Orthodox Easter, so the city, which is normally booming with energy, has had a lovely calm, leisure-like feeling, pretty much like the one you get on a vacation resort by the sea. Really, really nice and relaxing 🙂

Today’s post, however, is not about Belgrade. It is a recipe I came up with in my quest to get my children to eat vegetables! I had seen online and read about different cakes and brownies made with veggies inside, but all the recipes I could find used dairy which, as you know, is an ingredient that Luka and I shouldn’t eat. So I decided to experiment a bit, and, after a few trials, I came up with this recipe. To make it even yummier, I also made a frosting that, instead of butter and tons of sugar, uses avocado and honey. And the best part? It tastes delicious!

I like to make this cake in a sheet cake or brownie pan because it’s ideal for cutting into small bites. One word of caution, though: The addition of the veggies makes this cake EXTREMELY moist, so make sure that it’s cold when you cut it. It is actually a good idea to put it in the fridge for 20 minutes before doing so, and to use a sharp knife dipped in hot water to do so.

And don’t worry: this cake does not taste like salad! If you let it cool down appropriately, you won’t be able to tell there are veggies inside. I advise you, though, to make it with your children because I think it is a good idea for them to get used to the idea that vegetables can be part of food they like. The more they get used to you making vegetables a part of their diet, the more normal they will seem to them and, hopefully, they will be willing to try them in other ways as well.

Here is the recipe:

Chocolate sheet cake and frosting, with hidden veggies (dairy free, egg free)

Preparation:

1) Put the chocolate in a bowl, then place the bowl over a pot of boiling water and let it melt. Once it has melted, set aside and let it cool.

2) Put the milk in a bowl and add the vinegar. Wait a few minutes, until it curdles.

3) Add oil, sugar and vanilla and beat until incorporated.

4) Sift flour, cocoa, salt, baking powder and baking soda.

5) Add 1/2 the flour mixture to the liquid ingredients and mix well.

6) Add the vegetables to the batter. Mix well.

7) Add the rest of the flour. Mix well to incorporate fully.

8) Add the melted chocolate and mix very well for a few minutes.

9) Grease a pan and dust it with cocoa. Pour the batter in it, tap it against the counter to divide it evenly and remove any air bubbles, and place it in the oven, pre heat at 175 degrees celsius, for about 1 hour, or until a knife stuck in the middle comes out clean.

10)Once fully cooked, remove the cake from the oven and let it cool.

11) Make the frosting: Peel the avocado, remove the flesh and mash it with a fork. Add honey and cocoa and beat until light and fluffy. You may use an electric mixer if you have one.

12) Once the cake has cooled down, add the frosting on top. Place it in the refrigerator for 20 minutes, cut into small square bites and enjoy!

Do you hide vegetables in desserts? Which is your favorite recipe? Please share in the comments!

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