Breakfast Veggie Crinkle Cake (Printable Version)
A tasty blend of grated veggies baked into a light, fluffy morning treat.
# Ingredients Required:
→ Dry Ingredients
01 -
125 grams all-purpose flour
02 -
5 grams baking powder
03 -
2.5 grams baking soda
04 -
1.25 grams salt
05 -
1 gram ground black pepper
06 -
3 grams garlic powder
→ Wet Ingredients
07 -
115 grams unsalted butter, softened
08 -
150 grams granulated sugar
09 -
2 large eggs
10 -
5 milliliters vanilla extract
11 -
120 grams grated zucchini
12 -
60 grams grated carrots
13 -
60 grams diced bell pepper
14 -
120 grams sour cream
# Guide to Cooking:
01 -
Preheat oven to 175°C. Grease a 23 cm round cake pan and line the bottom with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground black pepper, and garlic powder until evenly blended.
03 -
In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
04 -
Add eggs one at a time into the creamed butter and sugar, mixing well after each addition, then blend in the vanilla extract.
05 -
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Fold in grated zucchini, grated carrots, diced bell pepper, and sour cream evenly.
06 -
Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
Using freshly grated vegetables ensures moisture and enhances texture.
02 -
Do not overmix the batter to maintain a tender crumb.