Spicy Vegetable Cake


Spicy Vegetable Cake: A vegetarian cake that has a spicy and tangy taste. This recipe was passed down to me by my mom. The picture shows a cake with a nice texture, and one of the reasons for this good texture is I baked it when my mom visited USA :). I am still learning, and made this cake last week with lots of help from my hubby :). So even if you don’t get a great texture, don’t worry, the taste of the cake is worth the effort you put in.


  • 6 large potatoes (If you have a few medium potatoes, then use 8-10)
  • 1 onion
  • 100g each of French beans, green peas, cauliflower, carrots and capsicum
  • 1 tbsp ginger, garlic paste
  • 2 tsps cornflour
  • 1/2 tsp red chilli powder
  • garam masala powder to taste
  • salt to taste
  • Sweet chutney:
    • 2 tbsps amchur powder
    • 1 cup powdered jaggery
    • salt, pepper and jeera powder to taste
  • Green chutney:
    • 1 bunch coriander leaves
    • ½ a fresh coconut or 1/2 cup shredded coconut
    • 1 pod garlic
    • 5 green chillies (if you get long green chillies, which are more spicy, only add 2-3)
    • juice of one lemon
    • salt to taste


Potato Dough:

Boil, peel and mash the potatoes. Add corn flour and knead it like dough. The potatoes must be cooked really well, as we need a fine dough after mashing.

Vegetable Mixture:

Cut all the vegetables finely. Fry onions in a little oil or ghee till transparent. Add ginger-garlic paste and fry for a few mins. Add all the vegetables, salt, red chilli powder and garam masala to taste. Cover and cook till nearly done.

Method for sweet chutney:

Boil 2-4 tbsp of water and add the jaggery. Cook till the jaggery dissolves.  Strain the jaggery water if needed.  (I did not have to strain the water as there were no stones in the jaggery )Add the amchur powder,  salt, pepper and jeera powder.   The sweet chutney should be of pouring consistency, thickness equivalent to that of honey (neither too watery nor too thick).

Method for green chutney:

Grind all the ingredients to a fine paste using very little water (around 1-2 tbsp) . Add salt and lime juice.

Note: The chutneys should be of pouring consistency, easy enough to spread but not too watery, as it will leak out of the layers if it is too watery.

Setting up the layered cake:

Rub a little oil or ghee in a cake tin.  Dust it with some flour. Make three equal portions of the mashed potatoes and two portions of the vegetable mixture. Line the tin with one portion of potatoes and then one portion of the vegetables. Spread both the chutneys on the vegetable mixture. Again put a layer of mashed potatoes, then the vegetables and the chutneys. In the end, layer it evenly up to the last portion of potatoes.

Baking Instructions:

Bake in a pre-heated oven at 350 degrees Fahrenheit for around 45 minutes to an hour (depending on your oven settings).  When you see that the top layer has turned crispy, you know that the cake is done.

Serving Instructions:

After you take the cake out, let it cool down on a cooling rack for a considerable amount of time. Invert the cake on a wide plate, after it has cooled down.

Now sit back and enjoy the cake :).

Do let me know your feedback and suggestions.


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