eggplant cake

4th of July with an Eggplant Cake

This soft and moist eggplant cake is filled and frosted in rich and creamy chocolate fudge frosting and decorated with a banner. Definitely a unique recipe!

I am pretty sure you guys have never had an eggplant cake before…lol.

This is probably one of my most unusual recipe creations yet but totally worth it!

It’s absolutely DELICIOUS!

eggplant cake 1

When I told my mom I was going to make an eggplant cake, she said that even the thought of that was making her nauseous…. hahah. 

eggplant cake 2

But, let’s think about it for a second….

We all eat carrot cake… right?

We eat zucchini cake too… right?

We also eat zucchini bread…. right?

So, using veggies in baked goods is normal!

eggplant cake 3

The mission was on! I had to somehow make an eggplant plant that wouldn’t make people want to puke!

I tweaked around my favorite carrot cake recipe and an eggplant cake recipe was born! YAY!

Just look at this gorgeous slice…How can anything that looks this moist taste bad?!

It tastes kinda like carrot cake but with more moisture.

eggplant cake 4

To make this eggplant cake, you will need the following ingredients:

2 cups flour
1 1/2 cups sugar
1/2 cup oil
1/2 cup milk
3 large eggs
1 tsp cinnamon powder
1 tbsp vanilla extract
1 tsp baking soda
1/4 tsp baking powder
1 cup finely chopped eggplant
2 tbsp shredded coconut
Chocolate buttercream icing

Note:

– This cake makes a dome when it’s done baking. I don’t like cutting it out and wasting it. Instead, when I take it out of the oven, I use a clean kitchen towel to press gently on the top. That’s it! The top of the cake will flatten out.

And here are the steps:

Step 1:
Chop your eggplant as small as you can and keep it aside.

Step 2:
In a deep bowl, add sugar, eggs and oil.

Mix everything until it’s well-blended.

Step 3:
Add flour, eggplant, milk, cinnamon powder, vanilla extract, baking soda and baking powder. Mix everything.

Step 4:
When everything is blended, add shredded coconut.

Step 5:
Give your batter one last beating.

Step 6:
Pour this batter into a greased/floured round cake pan (Dimensions 8×3) and bake for 45 minutes at 350 degrees.

Step 7:
When the cake cools down, fill and frost it in chocolate buttercream icing and stick a 4th of July banner on top of the cake.

And you are done!

eggplant cake 8

5.0 from 1 reviews
4th of July with an eggplant cake
Author: 
Recipe type: Cake
 
This soft and moist eggplant cake is filled and frosted in rich and creamy chocolate fudge frosting and decorated with a banner. Definitely a unique recipe!
Ingredients
  • 2 cups flour
  • 1½ cups sugar
  • ½ cup oil
  • ½ cup milk
  • 3 large eggs
  • 1 tsp cinnamon powder
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 cup finely chopped eggplant
  • 2 tbsp shredded coconut
  • Chocolate buttercream icing
Instructions
  1. Chop your eggplant as small as you can and keep it aside.
  2. In a deep bowl, add sugar, eggs and oil and mix everything until it’s well-blended.
  3. Add flour, eggplant, milk, cinnamon powder, vanilla extract, baking soda and baking powder. Mix everything.
  4. When everything is blended, add shredded coconut.
  5. Give your batter one last beating.
  6. Pour this batter into a greased/floured round cake pan (Dimensions 8x3) and bake for 45 minutes at 350 degrees.
  7. When the cake cools down, fill and frost it in chocolate buttercream icing and stick a 4th of July banner on top of the cake.
  8. And you are done!

Well, that’s all for today.

Until next time, tata my lovelies!

40 Comments

  1. Zoha

    August 3, 2013 at 10:01 pm

    oh oh, so i liked it, but some ppl said they could smell the eggplant? maybe its because i added more? hmmm, ok so i’ll try again, this time adding only 1 cup, or maybe their sense of smell is very strong, so they will still not like it???

  2. cakewhiz

    August 4, 2013 at 3:03 am

    @ Zoha…I am so glad you tried the recipe and liked it. You mentioned that you changed alot of things in my recipe. So, that may be the reason why people could taste the eggplant…hehe. It took me a while to come up with this eggplant ratio. Anything more or less did not work that well for me. Let me know how it goes with your experimentation 🙂

  3. Linda

    September 24, 2016 at 10:11 am

    Great recipe! I’m a big fan of veggies in cakes. Your recipe is fantastic. I haven’t got any dome thought….but the batter raises very high. I double the batch this morning and got a 8in round cake, a 4in round cake and 2 mini loaves…all of them around 10cm high. Thanks again for such great recipe

    1. Abeer Rizvi

      September 25, 2016 at 10:12 pm

      So happy to hear that and thank you so much for your review and feedback. It will be very helpful to my readers 🙂

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