Eggplant Cake Recipe - CakeWhiz

Eggplant Cake Recipe

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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

5 from 1 vote

Eggplant Cake Recipe

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
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!
Servings: 9 Slices
Course: Cake, Dessert
Cuisine: American
Calories: 3425 kcal
Author: CakeWhiz


  • 2 cups All-purpose flour
  • cups Sugar Granulated
  • ½ cup Oil
  • ½ cup Milk
  • 3 Eggs Large
  • 1 tsp Cinnamon powder
  • 1 tbsp Vanilla extract
  • 1 tsp Baking soda
  • ¼ tsp Baking powder
  • 1 cup Eggplant Finely chopped
  • 2 tbsp Coconut Shredded
  • 2 cups Chocolate buttercream icing


  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. Enjoy!

Recipe Notes

  • 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.

  • Store leftovers in a sealed container in the fridge for up to 3 days. 
Nutrition Facts
Eggplant Cake Recipe
Amount Per Serving
Calories 3425 Calories from Fat 1206
% Daily Value*
Fat 134g206%
Saturated Fat 18g90%
Cholesterol 503mg168%
Sodium 1512mg63%
Potassium 960mg27%
Carbohydrates 508g169%
Fiber 11g44%
Sugar 311g346%
Protein 47g94%
Vitamin A 910IU18%
Vitamin C 1.8mg2%
Calcium 330mg33%
Iron 14.6mg81%
* Percent Daily Values are based on a 2000 calorie diet.

Well, that’s all for today.

Until next time, tata my lovelies!

44 comments on “Eggplant Cake Recipe”

  1. Do you peel off the eggplant?

  2. Rather than hand chopping the eggplant, can I process it with a grater blade in my food processor?

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