Vegetable sponge cake

Vegetables in a cake? Yes, and they make for a surprisingly light and fluffy confection that's the best of both worlds
Vegetable sponge cake
ITP Images
Vegetable sponge cake
September 09, 2018
Level Intermediate
Preparation Time 25 minutes
Cooking Time 40 minutes
Serves 8-10

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra


210g salted butter, softened
270g brown sugar
3 spinneysFOOD Organic Free Range Eggs, at room temperature
5ml vanilla extract
200g spinneysFOOD Self-Raising Flour, sifted
½ tsp bicarbonate of soda
60ml peas, puréed
40g finely grated courgette, squeezed well
60ml butternut, roasted and puréed
40g finely grated butternut, squeezed well
60ml beetroot, roasted and puréed
40g finely grated beetroot, squeezed well
550g spinneysFOOD Icing Sugar
150g unsalted butter, at room temperature
200g full-fat cream cheese
1 lime, juiced and zested
½ tsp spinneysFOOD Salt
1 vanilla pod
spinneysFOOD Edible Flowers, to decorate


  • 1

    Preheat the oven to 180°C, gas mark 4, and grease and line 3 x 20cm sandwich cake tins.

  • 2

    Using a stand mixer fitted with a paddle attachment, or a hand mixer, cream the butter and sugar until very light and fluffy – about 8 minutes.

  • 3

    Add the eggs one at a time, beating well in between each addition. Add the vanilla.

  • 4

    Sift the flour and bicarbonate of soda together and fold into the cake batter.

  • 5

    Divide the batter between 3 medium-sized bowls and stir the grated and puréed vegetables into each bowl (pea and courgette in one, butternut in the second and beetroot in the last bowl).

  • 6

    Spread each bowl of batter into a prepared cake tin and bake in the preheated oven for about 40 minutes or until a skewer inserted into the middle of the cakes comes out clean.

  • 7

    Allow the cakes to cool in the tins slightly, then remove and cool completely on a cooling rack.

  • 8

    To make the icing, preheat the oven to 200°C, gas mark 6, and bake the vanilla pod for 5 minutes or until completely dried. Allow to cool.

  • 9

    Blitz the dried vanilla pod in a food processor or blender until a fine powder forms.

  • 10

    Cream the icing sugar and butter until light and fluffy – about 8 minutes – then whip in the cream cheese, lime zest, lime juice and vanilla until just combined.

  • 11

    Place in a piping bag fitted with a medium-sized straight nozzle.

  • 12

    To assemble the cake, place a cake layer on a serving plate or cake stand, pipe dollops of frosting on top.

  • 13

    Repeat the layers with the cake and frosting, finishing with a layer of frosting on top.

  • 14

    Decorate the final layer with edible flowers.



Urth by Nabz & G co-founder, Nabih Al Momaiz created this brightly coloured plant-based smoothie packed with protein and essential nutrients
Looking for a quick dessert? You can whip up these no-bake, pint-sized, delicious treats in no time with their crunchy crusts, creamy cheesecake fillings and tart lemon curd toppings
If you have any leftover hot cross buns after your Easter celebrations, try this recipe from Nadia Parekh, pastry chef and founder of catering company Mélange Dubai
Need to cool down a bit? Why not try making this simple, tasty and refreshing spritzer that makes a perfect partner for hot summer days