Vegetables may not be the first thing that comes to mind when you think of cake, but they are one of the best ways to create naturally moist, tender, and nutrient-rich bakes. These vegetable-based mini cakes are proof that healthy ingredients can still deliver indulgent texture and flavor.
Each recipe is designed for small 4–5 inch mini cakes, perfect for portion control, quick baking, and everyday treats. They work well in an oven, air fryer, or stovetop steaming setup, making them flexible for any kitchen.
Basic Baking Guide (For All Recipes)
- Pan size: 4–5 inch round pan
- Fill level: ⅔ full
- Oven: 170°C for 20–22 minutes
- Air Fryer: 160°C for 16–18 minutes
- Stovetop: Steam 22–25 minutes
- Doneness test: Insert a toothpick; it should come out clean or with moist crumbs
1. Avocado Chocolate Mini Cake (Ultra-Fudgy)
Ingredients
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ½ cup mashed ripe avocado
- ¼ cup milk
Method
Mix flour, sugar, cocoa powder, and baking powder in a bowl. Stir in mashed avocado and milk until smooth. Pour into a greased pan and bake.
2. Zucchini Chocolate Mini Cake (Moist & Rich)
Ingredients
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ¼ cup grated zucchini (squeezed dry)
- 3 tbsp milk
- 2 tbsp oil
Method
Combine dry ingredients. Add milk, oil, and zucchini. Mix gently, transfer to pan, and bake.
3. Spinach Banana Mini Cake (Naturally Sweet)
Ingredients
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ tsp baking powder
- ½ cup mashed banana
- ¼ cup spinach purée
- 3 tbsp milk
Method
Blend spinach into a smooth purée. Mix with mashed banana, then fold into dry ingredients with milk. Bake until set.
4. Carrot Mini Cake (Soft Crumb, Classic Spice)
Ingredients
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ tsp baking powder
- ¼ tsp cinnamon
- ¼ cup finely grated carrot
- 3 tbsp milk
- 2 tbsp oil
Method
Mix dry ingredients. Add carrot, milk, and oil. Stir lightly and bake.
5. Cauliflower Vanilla Mini Cake (Neutral & Moist)
Ingredients
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ tsp baking powder
- ½ cup cooked cauliflower purée
- 3 tbsp milk
- ½ tsp vanilla extract
Method
Blend cauliflower until completely smooth. Combine with remaining ingredients, pour into pan, and bake.
6. Sweet Potato Mini Cake (Naturally Creamy)
Ingredients
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ tsp baking powder
- ½ cup mashed sweet potato
- 3 tbsp milk
- 2 tbsp oil
Method
Mix dry ingredients, then fold in sweet potato, milk, and oil. Bake until golden.
7. Beetroot Chocolate Mini Cake (Deep Color & Fudgy)
Ingredients
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ½ cup beetroot purée
- 3 tbsp milk
- 2 tbsp oil
Method
Combine dry ingredients. Stir in beet purée, milk, and oil. Bake for a rich, moist crumb.
8. Cornmeal Mini Cake (Lightly Grainy & Comforting)
Ingredients
- ¼ cup cornmeal
- ¼ cup all-purpose flour
- ¼ cup sugar
- ½ tsp baking powder
- ¼ cup sweet corn purée
- 3 tbsp milk
- 2 tbsp oil
Method
Mix cornmeal, flour, sugar, and baking powder. Add corn purée, milk, and oil. Bake until firm and lightly golden.
Why Vegetable-Based Mini Cakes Work
- Vegetables add natural moisture, reducing the need for excess fat
- Mild flavors blend seamlessly with cocoa, vanilla, and spices
- Small formats bake faster and stay soft longer
- Ideal for kids, lunchboxes, and portion-controlled desserts
Final Tip
These mini cakes freeze well, can be topped with yogurt, nut butter, or light glaze, and easily adapt to whole wheat or reduced-sugar versions.