Eggplant Cake Recipe
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
Calories: 3425kcal
Ingredients
- 2 cups All-purpose flour
- 1½ cups Sugar Granulated
- ½ cup Oil
- ½ cup Milk
- 3 Eggs Large
- 1 teaspoon Cinnamon powder
- 1 tablespoon Vanilla extract
- 1 teaspoon Baking soda
- ¼ teaspoon Baking powder
- 1 cup Eggplant Finely chopped
- 2 tablespoon Coconut Shredded
- 2 cups Chocolate buttercream icing
Instructions
- Chop your eggplant as small as you can and keep it aside.
- In a deep bowl, add sugar, eggs and oil and mix everything until it’s well-blended.
- Add flour, eggplant, milk, cinnamon powder, vanilla extract, baking soda and baking powder. Mix everything.
- When everything is blended, add shredded coconut.
- Give your batter one last beating.
- Pour this batter into a greased/floured round cake pan (Dimensions 8x3) and bake for 45 minutes at 350 degrees.
- 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!
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
Calories: 3425kcal | Carbohydrates: 508g | Protein: 47g | Fat: 134g | Saturated Fat: 18g | Cholesterol: 503mg | Sodium: 1512mg | Potassium: 960mg | Fiber: 11g | Sugar: 311g | Vitamin A: 910IU | Vitamin C: 1.8mg | Calcium: 330mg | Iron: 14.6mg