× Home About Vina Recipes Index Recipes Content Contact Us

Vegetable Cake

Vegetable Cake

Spongy and savory cupcakes, perfect healthy snack!



  • 2 cups tightly packed spinach, washed and roughly chopped
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 small onion, peeled and chopped
  • 1 teaspoon green chilies paste
  • 1 teaspoon ginger paste
  • 1/2 teaspoon turmeric
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon salt, per taste
  • 1/2 cup plain flour / all-purpose flour / maida flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup semolina / cream of wheat
  • 1/2 cup corn kernels (frozen)
  • 1 tablespoon sesame seeds



Take a 12-cupcake pan and line with cupcake holders.

Preheat the oven at 350 degrees Fahrenheit



Take the spinach, milk or buttermilk, oil and onion in a blender and liquify to a smooth mixture.  Pour the mixture in glass bowl.  Add in the green chilies, ginger, turmeric, lemon juice, sugar and salt.  Mix well. 

Sift in the self-rising flour, baking powder and baking soda.  Mix well. 

Now add in the semolina and corn kernels.  Mix well.  Taste for salt.

Pour the batter in the cupcake holders 3/4 way up.  Sprinkle some sesame seeds on top.

Bake in the oven for 25-30 minutes.  Test with a tooth pick in the center.  If it comes out clean, the cake is ready.  Cool completely before serving.


Other options:

You can make this cake in a square or rectangular baking pan instead of cupcakes too.

Use can also use a combination of spinach and fresh methi (fenugreek) leaves.


[Makes 12 servings]