Breakfast Veggie Crinkle Cake

This breakfast veggie crinkle cake is the perfect way to sneak in some fresh vegetables while enjoying a sweet start to your day. It balances the natural sweetness of grated zucchini and carrots with a moist tender crumb and a subtle savory twist from bell peppers and garlic powder.

I started making this after trying to include more veggies at breakfast without the usual savory route. It quickly became a favorite weekend treat for the whole family.

Ingredients

• All-purpose flour: for a tender crumb. Choose fresh flour that hasn’t been sitting too long for best rise and texture
• Unsalted butter: adds richness and allows control over the salt level. Make sure it’s softened for easy creaming
• Granulated sugar: for balanced sweetness. You can swap with coconut sugar but it will slightly change the flavor
• Large eggs: bind everything together and add structure. Use eggs at room temperature to incorporate better
• Vanilla extract: brightens the flavor and pairs beautifully with the natural sweetness of vegetables
• Fresh grated zucchini: adds moisture and subtle earthiness. Make sure to squeeze out excess liquid to avoid sogginess
• Grated carrots: offer sweetness and color. Pick firm carrots without cracks or soft spots
• Diced bell pepper: gives a mild savory note and a pop of color. Choose vibrant peppers for best flavor
• Sour cream: keeps the cake moist and tender, adding a slight tang. Full-fat works best here
• Baking powder and baking soda: ensure a good rise
• Salt: balances flavors
• Ground black pepper and garlic powder: add a gentle warmth and depth without overwhelming sweetness

Instructions

Preheat and Prepare Pan:

Preheat your oven to 350°F or 175°C. Grease a 9-inch round cake pan thoroughly and line it with parchment paper. This prevents sticking and helps with easy removal.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder until evenly combined. This blends the leavening agents and spices, ensuring an even distribution throughout the cake.

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about two to three minutes until the mixture is pale and fluffy. This step adds air to the batter, helping it rise beautifully in the oven.

Add Eggs and Vanilla:

Add the eggs one at a time into the butter and sugar mixture. Beat well after each addition to fully incorporate. Stir in the vanilla extract to add a lovely aromatic layer.

Incorporate Dry Ingredients:

With the mixer on low speed or using a spatula, gradually add the dry flour mixture to the wet ingredients. Mix just until you see no streaks of flour to avoid overworking the batter, which can make the cake tough.

Fold in Vegetables and Sour Cream:

Gently fold in the grated zucchini, carrots, diced bell pepper, and sour cream. Make sure to distribute the veggies evenly. The sour cream adds moisture and tenderness that keeps the cake from drying out.

Bake the Cake:

Pour the batter into the prepared pan and smooth the surface gently with a spatula. Place it in the oven and bake for about 30 to 35 minutes. To check doneness insert a toothpick in the center and it should come out clean or with just a few moist crumbs.

Cool Before Serving:

Allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Cooling fully helps set the texture and makes cutting easier without crumbling.

I have a soft spot for the grated zucchini in this cake. It adds such gentle moisture without overpowering the flavor. One weekend I brought this to a family brunch and everyone was surprised by how much they enjoyed a veggie-focused cake.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to two days to keep it moist. You can also refrigerate it for up to five days but bring it to room temperature before serving to enjoy the best texture.

Ingredient Swaps

Sour cream can be replaced with Greek yogurt for a slightly tangier twist or with buttermilk if you want a lighter crumb. Use any mild bell pepper color you prefer red, yellow, or orange all work well.

Serving Ideas

This cake pairs wonderfully with a smear of cream cheese or nut butter for extra richness. Serve alongside fresh fruit or a dollop of yogurt to round out the breakfast.

This breakfast veggie crinkle cake is a delightful way to start the day with hidden veggies and a balance of sweet and savory flavors.

Frequently Asked Recipe Questions

→ What vegetables are included in the cake?

Zucchini, carrots, and bell pepper are grated or diced and folded into the batter, lending moisture and subtle sweetness.

→ How does the garlic powder affect the flavor?

Garlic powder adds a gentle savory note that complements the sweetness of the vegetables without overpowering the cake.

→ Can I substitute sour cream in the recipe?

Yes, sour cream enriches the texture and moisture, but Greek yogurt can be used as an alternative with similar results.

→ What is the purpose of baking powder and baking soda together?

They work in tandem to provide a balanced rise and tender crumb, ensuring the cake has a light texture without being dense.

→ How can I tell when the cake is done baking?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs when fully baked.