Sweet mediterranean mini cakes
These mini cakes are soft, naturally sweet, and packed with veggies. Sweet potato, carrot, and zucchini give natural sweetness and moisture, while oat flour adds a wholesome base. Perfect for breakfast, snacks, or a guilt-free dessert. No oil, no sugar, and totally healthy!
Prep & Total Time:
Prep Time: 15 minutes
Steam Veggies: 10–12 minutes
Mixing & Shaping: 10 minutes
Bake Time: 20–25 minutes
Total Time: ~50–55 minutes
Ingredients
Veggies:
½ cup sweet potato, steamed and mashed
½ cup carrot, steamed and mashed
½ cup zucchini, grated (squeeze excess water lightly)
Dry Ingredients:
½ cup oat flour or whole wheat flour
1 tsp baking powder
½ tsp cinnamon
Pinch of salt
Binder & Sweetness:
¼ cup pitted dates, finely chopped or blended into paste
1 tsp vanilla extract
1–2 tbsp unsweetened apple sauce (if needed for extra moisture)
Optional Toppings:
1 tbsp unsweetened shredded coconut
1 tbsp chopped waluts or pistachios
Sprinkle of cinnamon
Instructions:
1. Preheat Oven:
Set oven to 180°C (350°F). Line a muffin tray with parchment paper or use silicone molds.
2. Prepare Veggies:
Steam sweet potato and carrot until soft (10–12 minutes).
Grate zucchini, squeeze gently to remove excess water.
3. Mash & Combine:
In a bowl, mash sweet potato and carrot until smooth.
Mix in grated zucchini and chopped/blended dates.
Add vanilla extract and apple sauce if mixture feels dry.
4. Add Dry Ingredients:
Mix oat flour, baking powder, cinnamon, and salt in a separate bowl.
Fold the dry mixture into the veggie mixture gently until well combined.
5. Shape Mini Cakes:
Spoon mixture into muffin tray or shape into small round cakes.
Sprinkle toppings (nuts, coconut, cinnamon) if desired.
6. Bake:
Bake 20–25 minutes, or until a toothpick inserted comes out clean.
Cool for 5–10 minutes before serving.
7. Serve & Enjoy:
Delicious warm or chilled. Can be stored in fridge for 2–3 days.
Tips:
Zucchini adds moisture—don’t skip squeezing excess water, or batter may be too wet.
Dates are natural sweeteners; if you like it sweeter, add a few extra.
Can make mini loaf instead of muffins for presentation.
Sprinkle cinnamon or cocoa powder on top for extra flavor.
Frequently Asked Questions FAQ:
Q: Can I make it vegan?
A: Yes, just use plant-based yogurt instead of apple sauce if needed, and ensure dates are used for binding.
Q: Can I freeze these?
A: Yes! Freeze baked cakes in an airtight container for up to 1 month.
Q: Can I add nuts or seeds?
A: Absolutely—walnuts, pistachios, pumpkin seeds, or sunflower seeds work beautifully.
Nutritional Information
Calories: 120–140 kcal
Protein: 2–3 g
Carbs: 27 g (from natural sugars in veggies and dates)
Fiber: 5 g
Fat: 2–3 g (from nuts if added)
Vitamin A: 90% DV
Vitamin C: 15% DV