The first original BakeToBeFit Healthy Series eCookbook: The Healthy Cake eCookbook!

In this book, you will find a variety of delicious full-size cakes as well as single-serving recipes – ideal for anyone wanting to increase their protein intake while decreasing sugar, carbs, grains, and calories.

Features of this eBook:

  • Moist, delicious cake texture
  • Gluten-free & grain-free
  • Refined sugar-free
  • Egg-free
  • High-protein and low-calorie (example macro breakdown: 75 calories 1g fat / 9g total carbs / 10g protein per serving of classic chocolate cake)
  • Dairy-free friendly with substitutions
  • Calorie count and macronutrient breakdowns included for every recipe

Sections include: Healthy Cakes, Single Serving Healthy Cakes, Healthy Frosting & Icing, Healthy Pudding, Healthy Parfaits, and Bonus Recipes.

Vanilla butter cake, flourless chocolate fudge cake, chocolate ganache, pumpkin spice cake, classic chocolate cake, personal fudge brownie, edible protein cookie dough, cake batter pudding… these are just a few of the amazing recipes included!

45 pages, 30 recipes, with color photos for EVERY recipe. Ingredient & Substitution guide included.

*Please note, all cookbooks are eBooks downloaded as PDF files. Download links are provided immediately after purchase. This book is not intended for the ketogenic diet, the new Keto Dessert Cookbook is!

In today’s day and age, we are constantly being told to avoid sugary, high caloric desserts. However, being cursed (I prefer to say blessed) with a huge sweet tooth, I refuse to skip dessert, ever.

Who says you can’t have your cake and eat it too? Below are 12 healthy desserts that all sneakily include vegetables. Next time you’re having a sugar craving, but your conscience is telling you to be healthy, try out one of these delicious, guilt-free recipes. If you deprive yourself of these desserts, you are basically depriving yourself of a bowl of spinach.

1. Vegan Chocolate Beet Cake

Photo by Rael Hanus

Say yes to this healthy beet cake that looks pretty enough to Instagram.

2. Sweet Potato and Pumpkin Donuts

Photo by Alex Furuya

Watch out Dunkin’ Donuts. These delicious cake donuts with a salted caramel sauce are delicious and way more nutritious than store bought donuts loaded with trans fats.

3. Kale Brownies

Photo courtesy of

Because you can never have enough kale.

4. Cauliflower Dessert Pizza

Photo courtesy of

Taking cauliflower pizza to a whole new level with peanut butter, bananas, cacao nibs, graham cracker crumbs and chocolate sauce.

5. Butternut Squash Crumble Bars

Photo courtesy of

Perfect for fall.

6. Sweet Corn and Caramel Salted Ice Cream

Photo courtesy of

Vegetable ice cream? I think yes.

7. No-Bake Carrot Cake Bars

Photo courtesy of

I don’t know what’s better about this recipe: The fact that you don’t have to bake these or the fact that they are loaded with superfoods such as carrots, walnuts, and almonds.

8. Parsnip Buttermilk Pie

Photo courtesy of

Who needs fattening pecan pie when you can have a slice of this low-calorie parsnip pie.

9. Chocolate Eggplant Torte

Photo courtesy of

They don’t call it the vegan heartache cake for nothing. I’m already in love.

10. Spinach Cake with Cream Cheese Frosting

Photo courtesy of

Make this cake for your nutrition crazed friend’s next birthday.

11. Cinnamon Sugar Zucchini Coffee Cake

Photo courtesy of

As if we didn’t already love coffee cake, adding zucchini makes it even lighter, fluffier, and sweet.

12. Strawberry Rhubarb and Lime Popsicles

Photo courtesy of

Summer might be over, but popsicle season lasts all year in my book. Strawberries, rhubarb, lime, and honey. Yum.

Growing up, my mom used to make these zucchini chocolate chip cookies that my friends couldn’t help commenting on. “Zucchini? In a cookie?!” It had turned me off at first too. In my mind, vegetables and sweets did not belong in the same sentence, let alone the same mixing bowl. Then I tried them. You couldn’t taste the zucchini at all, and the cookies turned out so light, puffy, and sweet that I couldn’t help but grudgingly eat my greens, much as I hated to prove my mother right. (“Just try them! You’ll like them!”)

Now that I’m all adult and cooking my own food, I find myself in the strange position of actually trying to eat vegetables at every meal. (“Who even are you?” whispers my horrified high school self.) I don’t go for a lot of sweets because I have trouble eating just one cookie when the entire rest of the tin is in front of me, but when I do, it’s nice if they can follow the same veggie-filled pattern, giving me a little extra bang for my nutritional buck. Especially because, as my high school friends refused to understand, with the right ingredients, your veggie-packed sweets won’t taste like spinach, carrot, or zucchini at all. So, at that point, why not put them in? Case in point: here are 12 interesting, tasty, and (obviously) sweet recipes that should get even the most veggie-averse eaters excited.

(Picture: Every Nook And Cranny)

Trying to get your five a day? Or should that be ten a day? Either way if you’re struggling to get enough veggies into your diet maybe cake is the solution for you.

Either way if you’re struggling to get enough veggies into your diet, maybe cake is the solution for you.

No, seriously – vegetables actually work brilliantly in cake.

You’ve all heard of carrot cake but other veg, such as cauliflower, beetroot and even marrow all work well in baking and, while I can’t guarantee that they’re necessarily healthy, at least you’re getting a little bit of goodness while you indulge.

Here are 20 vegetable cakes and bakes to help you get more veg in your diet:

1. Carrot cake with dairy free cream cheese frosting (DF, GF)

By Every Nook And Cranny

2. Purple sweet potato doughnuts (Vegan)

By Sneaky Veg for

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3. Morello cherry and lime courgette cake (GF)

By Celery And Cupcakes

4. Vanilla and pea cake with lemon icing

By Veggie Desserts

5. Chocolate orange sweet potato bundt cake

By Only Crumbs Remain

6. Carrot cake muffins

By Foodie Quine

7. Courgette and cherry cupcakes (GF)

By Gluten Free Alchemist

8. Flower sprout cake

By Mummy Mishaps

9. Romanesco, cardamon and lemon cookies

By Veggie Desserts

10. Low GI carrot cake

By Tate & Lyle

11. Vegan rhubarb muffins (yes, rhubarb is a vegetable) (Vegan)

By Peachicks Bakery

12. Sweet potato chocolate cake

By My Fussy Eater

13. Spiced tea cake with marrow (GF, DF)

By Intolerant Gourmand

14. Swede and ginger cake

By Sneaky Veg

15. Rhubarb and ginger crumble cake (GF)

By Glutarama

16. Pumpkin pie cupcakes (Vegan and GF)

By Mummy Tries

17. Sweet potato brownies

By Celery And Cupcakes

18. Pumpkin cake with dark chocolate drizzle

By Everyday Healthy Recipes

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19. Sweet potato cheesecake

By Sneaky Veg

20. Chocolate beetroot cake

By Love Beetroot

Mandy Mazliah is a vegetarian mum of three whose kids don’t eat vegetables. Read about her efforts to get them to eat their five a day at

MORE: 12 top tips for cooking with your kids

MORE: How to make the perfect chocolate birthday cake

MORE: 6 vegetarian pie recipes

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Find out moreCrispy, easy veggie cakes made with grated vegetables – carrots, zucchini, broccoli and corn. Great for lunches, side dish or your small picky eaters. Watch the video for step by step instructions or check out this post on How to Make Veggie Cakes for helpful tips on making your own vegetable cakes from scratch.

Vegetable Patties

Veggie cakes are a tasty way to get more vegetables into your diet, especially if you have picky eaters. Made with grated vegetables – carrots, broccoli, zucchini and a bit of corn for sweetness, these fluffy and easy vegetable cakes are cooked on the stovetop.

Post contains affiliate links. If you make a purchase through one of the links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Most recent post update: 5/29/19

Vegetables for breakfast

veggies for breakfast

This is perhaps where we all have the most difficult time fitting vegetables into our day. They make a great “grab and go breakfast”, but if you have 5 minutes to cook an egg and slide it on top of your vegetable cake, you will have a filling and nutritious breakfast.

Watch the Video – How to Make Veggie Cakes

How can I serve these veggie cakes?

These veggie cakes are great for a side dish or for a Meatless Monday dinner. They are perfect for little hands as they can be held without falling apart. As mentioned above, they make a stellar breakfast, topped with an egg.
Having a cocktail party? Make them a little smaller and use as an hors d’oeuvre. The list of possibilities is endless, really.

Can you freeze veggie cakes?

How to Make Veggie Cakes

You can absolutely freeze veggie cakes. When I make these, I tend to make a very large batch. Firstly, because I cook professionally: there is no such thing as “small” batches of food and also, because they freeze beautifully! Do the work once and when you are having one of those days, pull them from the freezer & voila! Dinner is done.

Vegetable Cakes Step by Step

step by step photos for making vegetable cakes

  1. Grate zucchini first. It needs time to drain. After you’ve grated it, set it in a colander over a bowl to catch the liquid. (this step is VERY important!)
  2. Grate the rest of your veggies in the food processor and set them aside, ready to mix with the remaining ingredients.
  3. Mix everything up in a large bowl and scoop out in equal portions.
  4. Once you’ve cooked them, place them on a parchment lined sheet pan to cool, or to chill for freezing.

Make the veggie cake recipe

Veggie cakes make a great afternoon snack too with a dollop of sour cream

A food processor makes quick work of grating the veggies, but don’t fret if you don’t have one… A box grater does the same job with the added benefit of an upper arm workout!
As always, use this veggie cakes recipe as is or as a jumping off point.

If you don’t like something, swap it out for something similar. If you have a handful of something hanging out in the fridge that needs to get used up like I did (corn!), toss it in – just be mindful that you don’t use a watery vegetable because your cakes will be soggy if you don’t press the water out.

Easy Vegetarian Recipes

These 25 easy vegetarian recipes are great for lunch and dinner. From superfood veggie cakes , sweet potato veggie cakes, green vegetable cakes and an heirloom tomato tart to an easy zucchini fritter recipe, there is something for everyone. There are vegetarian recipes for picky eaters too!

What do I need to make this vegetable cake recipe?

  1. Food processor: This appliance makes grating all of the vegetables a snap. Also, if you have problems with your hands or joints (like arthritis) and can’t grate vegetables by hand, this is a lifesaver.
  2. Scoop: I use this scoop for everything: vegetable cakes, muffins, cookies, etc. It gets so much use in my kitchen and it holds up through lots of wear and tear.
  3. Sheet pans: Buy commercial sheet pans. They are thicker and better quality, they won’t warp in a hot oven. They aren’t fancy and they’re not supposed to be. They are a workhorse in your kitchen and if you take proper care of them, you’ll never buy them again.
  4. Cast iron skillet: Just like sheet pans, a cast iron skillet will last you a lifetime if cared for properly. There is a reason that these are passed from one generation to the next – they last forever. It is my preferred pan for cooking any kind of fritter or vegetable cake.

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Please consider rating and/or commenting. I love hearing from you! Did you make this recipe? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

What else can I serve with these veggie cakes?

  • Potato Corn Chowder with Bacon
  • Curried Cauliflower with Golden raisins
  • Easy Lentil Soup Recipe
  • Seared Halibut with Lemon Gastrique

Prep Time 1 hour Cook Time 20 minutes Total Time 1 hour 20 minutes


  • 2 cups broccoli, grated
  • 3 large zucchini, grated and drained
  • 6 large carrots, grated
  • 1 onion, diced and sautéed (optional)
  • 1 cup corn kernels
  • 5 eggs
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup breadcrumbs, I used panko
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 cup Parmesan cheese, grated
  • oil for pan


  1. Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
  2. Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
  3. Set the drained zucchini aside.

Make the Cakes

  1. In a large bowl, mix flour, baking powder, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
  2. Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
  3. Heat a saute pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or so) and swirl to coat the bottom of the pan.
  4. Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
  5. Cook for 3 – 4 minutes on each side, turning down the heat if they begin to brown too quickly.
  6. Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
  7. Repeat until mixture is gone!


Zucchini is very watery and needs to be drained well, otherwise your cakes will end up a soggy mess. It loses most of it’s volume once it’s drained (think spinach! you start out with a full pot and it cooks down to nothing)
I topped these with a bit of lemon zest and juice stirred into sour cream, it was delicious!
To freeze: place squares of parchment paper between the cakes and wrap tightly in plastic wrap or slide into a freezer zippy bag.

A cast iron skillet works the BEST, but any skillet will do!

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Nutrition Information:



Serving Size:

Amount Per Serving: Calories: 56 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 32mg Sodium: 235mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 3g Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂

Chocolate sheet cake and frosting with hidden veggies

Good morning dear friends!

We are still in Belgrade, enjoying the beautiful Spring days with our family and taking daily strolls with Luka and Zoe around the city.

Everything has been very quiet around here these past days because of the extended holiday of Labor Day and the Orthodox Easter, so the city, which is normally booming with energy, has had a lovely calm, leisure-like feeling, pretty much like the one you get on a vacation resort by the sea. Really, really nice and relaxing 🙂

Today’s post, however, is not about Belgrade. It is a recipe I came up with in my quest to get my children to eat vegetables! I had seen online and read about different cakes and brownies made with veggies inside, but all the recipes I could find used dairy which, as you know, is an ingredient that Luka and I shouldn’t eat. So I decided to experiment a bit, and, after a few trials, I came up with this recipe. To make it even yummier, I also made a frosting that, instead of butter and tons of sugar, uses avocado and honey. And the best part? It tastes delicious!

I like to make this cake in a sheet cake or brownie pan because it’s ideal for cutting into small bites. One word of caution, though: The addition of the veggies makes this cake EXTREMELY moist, so make sure that it’s cold when you cut it. It is actually a good idea to put it in the fridge for 20 minutes before doing so, and to use a sharp knife dipped in hot water to do so.

And don’t worry: this cake does not taste like salad! If you let it cool down appropriately, you won’t be able to tell there are veggies inside. I advise you, though, to make it with your children because I think it is a good idea for them to get used to the idea that vegetables can be part of food they like. The more they get used to you making vegetables a part of their diet, the more normal they will seem to them and, hopefully, they will be willing to try them in other ways as well.

Here is the recipe:

Chocolate sheet cake and frosting, with hidden veggies (dairy free, egg free)


1) Put the chocolate in a bowl, then place the bowl over a pot of boiling water and let it melt. Once it has melted, set aside and let it cool.

2) Put the milk in a bowl and add the vinegar. Wait a few minutes, until it curdles.

3) Add oil, sugar and vanilla and beat until incorporated.

4) Sift flour, cocoa, salt, baking powder and baking soda.

5) Add 1/2 the flour mixture to the liquid ingredients and mix well.

6) Add the vegetables to the batter. Mix well.

7) Add the rest of the flour. Mix well to incorporate fully.

8) Add the melted chocolate and mix very well for a few minutes.

9) Grease a pan and dust it with cocoa. Pour the batter in it, tap it against the counter to divide it evenly and remove any air bubbles, and place it in the oven, pre heat at 175 degrees celsius, for about 1 hour, or until a knife stuck in the middle comes out clean.

10)Once fully cooked, remove the cake from the oven and let it cool.

11) Make the frosting: Peel the avocado, remove the flesh and mash it with a fork. Add honey and cocoa and beat until light and fluffy. You may use an electric mixer if you have one.

12) Once the cake has cooled down, add the frosting on top. Place it in the refrigerator for 20 minutes, cut into small square bites and enjoy!

Do you hide vegetables in desserts? Which is your favorite recipe? Please share in the comments!

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Vegetable cakes are a great way to use leftover veg, and just generally get more of the good stuff into your diet. But aside from that cakes made with vegetables can also be incredibly tasty.

You’ve probably eaten a carrot cake or two in your lifetime, but here are eight other scrumptious desserts using veggies from beetroot to peas.


Deviate from your standard chocolate brownie recipe and try something different today! The earthiness of beetroot and warmth of ginger mix beautifully with chocolate.


This delicious savoury show piece cake will take just over an hour to make.


This fabulous carrot cake looks and tastes amazing.


Cocoa meets beetroot in this cake, giving it earthiness and tang. Beetroot naturally gives the velvet cake its distinctive shade without the need for any food colouring.


A guaranteed crowd-pleaser, our sumptuous cake ticks all the right boxes: lusciously soft sponge, crunchy nuts, spicy ginger and a zesty, divinely indulgent frosting…


This dessert by food writer Kate Hackworthy is topped with a zingy lemon icing and pea shoot decoration.


Forget banana bread, sweet potato bread is our new favourite thing. Check out Averie Cook’s tasty recipe.


Moistened with Greek yogurt, tinged green with healthy spinach and topped with a whipped coconut cream icing, this cake from Veggie Desserts looks immense.


Coffee and beetroot add another level of flavour in this fugy, gooey brownies from The Tofu Diaries. What’s better? They’re vegan!


Christmas veggies are great in cakes too, not just the dinner table. Our triple-tested Christmas vegetable cake is packed with parsnips, carrots and brussels sprouts.

Like this? You’ll love…




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This is a very easy way to get all the vegetables you need 😉 Personally, I love to throw in vegetables in a cake because you often don’t taste any of it and it is super healthy! This cake contains vegetables, fruit and chocolate, what more does someone want?

Recipe: Chocolate cake with pumpkin


  • 10½ ounces pumpkin
  • ½ cup blueberries
  • 1 ounce dark chocolate
  • 3/8 cup coconut (shredded)
  • 3 eggs
  • 2 cups spelt flour
  • 2½ tablespoons stevia sugar
  • 1 tablespoon cocoa powder
  • Toppings: almonds & coconut


  • Cook the pumpkin and blend it until it becomes a purée.
  • Cook the blueberries and mash them with a spoon until a dark red liquid is formed, add this to the pumpkin puree.
  • Cut the chocolate into small pieces and place in a clean bowl together with the coconut.
  • Put the eggs in the pumpkin/blueberry purée and mix until smooth.
  • Add the spelt flour, cocoa powder and stevia sugar to the mixture.
  • Finally, add the chocolate and coconut to the mixture and put everything in a greased cake mold.
  • Place the mold in a preheated oven (356 ºF) for 45 minutes.
  • Garnish with some almonds and coconut.

Tip: cook the pumpkin with some cinnamon to get a delicious flavor!



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Cakes made with vegetables

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