Recipes for the tastiest Sweet vegetable cakes

Are you a fan of desserts, particularly cakes? Well, there are unlimited possibilities you have with cakes. You can have any flavor sponge with any frosting in any shape and you would still love it! Tell us, if we are wrong!

But, hold your breath because today we are going to highlight all the top recipes for cakes that make the best “sweet vegetable cake” with the twist of creativity! If you think making a vegetable cake will be boring or you can try only limited ingredients…you are wrong! They are versatile in flavor, aroma, taste, moistness, and softness!

If you are also looking to get your hands on creative vegetable cake recipes? It is your time to try out the following recipes.

Carrot cake

You would be amazed to see how making a carrot cake following this recipe can turn out! simply explained as “SCRUMPTIOUSLY DELICIOUS SWEET VEGETABLE CAKE”. 

Is there anyone who doesn’t like the unique spiced flavor of carrot mixed with the sweetness of sugar and yummy yet moist frosting? 

The highlight of the recipe is the muscovado sugar which is sweet and flavor enriched. If you are allergic to nuts, do not add pecans.

Ingredients

  • 300g – Self-raising flour 
  • 2 tsp – cinnamon 
  • ½ tsp – Baking powder 
  • 100g – dark muscovado sugar 
  • 100g – light muscovado sugar 
  • 4 – eggs
  • 250ml – oil
  • 1 zested orange 
  • 200g – finely grated carrots 
  • Pecans or any nuts

Instructions

  • Preheat the oven
  • Take a deep cake baking tin and line it with a quality baking silicone paper
  • Mix sifted flour in a bowl with a cinnamon
  • Add the remaining dry ingredients that are baking powder and both (dark and light) sugars
  • Sift all ingredients again to crush if there are any lumps
  • In a separate bowl, beat eggs and make a fluff peak followed by adding oil and zested orange
  • Once the liquid ingredients have merged, time to add the carrots
  • Pour the flour mixture while whisking for smoothness
  • Pour into a tin and bake for 1.5 hrs.

CREAM CHEESE FROSTING

Now, let’s start making frosting!

Start with beating the butter mixed with sugar and golden syrup until it gets extra smooth and gives a soft texture. In the end, add the cream cheese and beat. Refrigerate it till it gets chilled enough to become spreadable.

Rhubarb and ginger upside-down cake

Imagine eating a cake that has not only the sweet bold taste of rhubarb but the strikingly shriek flavor of ginger?!? Might not sound amazing but definitely tastes amazing! Probably, one of the best sweet vegetable cakes.

Rhubarb being a key ingredient gives quite an impressive look and aroma to the cake. As a frosting, the splash of white chocolate is chosen that perfectly compliments all the incredible flavors.

Ingredients

  • 200g – melted unsalted butter
  • 1 tbsp – golden caster sugar
  • 400g – trimmed and chopped rhubarb into 4cm pieces
  • 300g – plain sifted flour
  • 1 tsp. – baking powder
  • ½ tsp. – bicarbonate of soda
  • 1 tsp. – ground ginger
  • 200g – sifted light brown sugar
  • 50g – golden syrup (fresh)
  • 100g – finely chopped white chocolate
  • 2 – large eggs
  • 200ml – whole milk

Instructions

  • Preheat the oven on 180C/fan 160C/gas
  • Take a deep, round cake tin that must be brushed with oil or melted butter
  • Place all the rhubarb pieces at the bottom of the tin to give an amazing geometrical pattern. Don’t forget to put some pressure on to make sure that the whole base has been covered.
  • Take sifted flour in a bowl and add baking powder and bicarbonate of soda. Once all mixed, add ginger and soft light brown sugar.
  • Take another deep bowl for liquids. Combine the golden syrup with ginger chunks and ginger syrup. In the end, add the white chocolate with the melted butter, and beat well. It must look smooth and soft with no lumps.
  • Time to whisk the eggs with milk! Better choose electric beaters and beat until you get light and airy eggs. Add butter and syrup mixture and whisk. DO NOT beat!
  • Fold the flour mixture in the end
  • Pour over the rhubarb fit inside the tin
  • Bake for 1 hour or until seems golden brown and risen

Chocolate beetroot cake

Chocolate and Beetroot? Sounds bizarre! And on a cake? Sounds extremely bizarre!

Well, hold up! because it is not true! In fact, it is quite the opposite of BIZARRE. It is a delicious, flavorful, and aromatic cake with a soft sponge, moist frosting, and yummy flavor. Where beetroot gives the impressive earthiness with a deep-purple shade, the chocolate brings the delving taste. Want to make it extra? Add a big spoonful of crème fraiche! DREAMY!

Ingredients

  • 175g – cubes not melted unsalted butter
  • 200g – chopped dark chocolate 200g
  • 250g – chopped cooked beetroot
  • 3- eggs
  • 150g – soft light brown sugar
  • 175g – self-raising flour
  • 30g – cocoa powder

Instructions

  • Preheat the oven to 180C/fan 160C/gas
  • Line the tin with butter and set a baking paper
  • Put butter and chocolate in a bowl and melt them over gentle heat or a simmering water
  • Make a beetroot puree and whisk eggs with the addition of sugar. Whizz all the ingredients to make a smooth mixture!
  • Fold the flour and cocoa powder and sift gently
  • Take a big deep bowl for combining purée with a chocolate-butter mixture and mix until you get a uniform batter
  • Bake for 40-45 minutes

Courgette and coconut layer cake

If you want to delve into the crispiness of coconut but also want to enjoy the sweetness and savory, then you will fall in love with this easy and delicious courgette and coconut cake. One of a kind!

On one hand, the courgette keeps the cake layers extra soft, moist and spongy. On the other, the cream cheese icing brings the fluffy touch and makes the cake light. Wait, that is not all! Lastly, the extra topping of coconut crisps makes the cake not only look extra handsome but also crunchy.

Wondering how to make this wonderful sweet vegetable cake? Continue reading

Ingredients

  • 300ml – sunflower oil
  • 350g – golden caster sugar
  • 4 – large eggs
  • 1 tsp – vanilla extract
  • 300g – sifted plain flour
  • 2 ½ tsp – baking powder
  • 1 tsp – bicarbonate of soda
  • 150g – desiccated coconut 150g
  • 250g – courgettes (grated and squeezed)
  • coconut shavings to garnish

Instructions

  • Preheat the oven to 180C/fan 160C/gas
  • Line the deep, round cake tins and place baking papers
  • Beat sunflower oil and sugar till the batter gets smooth and fluffy
  • Start adding eggs, one by one, followed by the vanilla extract.
  • Take sifted flour and add baking powder. With the final stirring of bicarbonate of soda, add coconut
  • Finally, fold in the grated courgettes
  • Pour half batter in one tin and the remaining in the other
  • Bake for 35-40 minutes

BUTTERCREAM FROSTING

  • Beat the butter
  • When fluffy, add the caster/icing sugar
  • Once the mixture becomes uniform, fold in the soft cheese
  • Use an electric mixer to beat until fully
  • Refrigerate it and when it gets firm enough to become spreadable, spread it over!
  • Give the last finesse by adding coconut shavings