Vegetarian Cake
Indulge in the wholesome goodness of this moist and fluffy Vegetarian Cake, a guilt-free dessert delight packed with natural flavors and a hint of warmth from ground cinnamon. Perfectly sweetened with a blend of granulated sugar and unsweetened applesauce, this easy-to-make cake features freshly grated carrots for a pop of color and a tender crumb, while optional additions like walnuts and raisins add a satisfying texture. Made with Greek yogurt for extra moisture and balance, this delightful cake skips dairy-based butter, making it lighter yet irresistibly creamy. Ready in under an hour and requiring only pantry staples, it’s the ideal treat for family gatherings, afternoon indulgence, or an anytime dessert. Finish it with a light dusting of powdered sugar for a simple yet elegant touch. Whether you’re catering to vegetarians or simply craving a healthier twist on classic cake recipes, this one is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.25 cups Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Vegetable oil
- 1 cup Greek yogurt (plain, unsweetened)
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots (grated)
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins (optional)
- 2 tablespoons Powdered sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, mix the vegetable oil, Greek yogurt, unsweetened applesauce, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated carrots, chopped walnuts (if using), and raisins (if using) until evenly distributed.
Pour the batter into the prepared cake pan and spread it out evenly using a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Slice and enjoy your delicious vegetarian cake!
Nutrition Facts
Calories |
3816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3254 mg | 142% | |
| Total Carbohydrate | 585.0 g | 213% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 354.3 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2695 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
