Britannia Veg Cake Recipe Easy Step-by-Step Guide

If you’ve ever craved a soft, moist, and delightfully spiced vegetarian cake, the Britannia Veg Cake is an absolute must-try. This iconic Indian bakery-style cake is beloved for its perfect balance of sweetness and subtle spice, combined with the wholesome goodness of fresh vegetables like carrots and pineapple.

Unlike traditional fruit cakes, Britannia Veg Cake has a lighter texture and a unique flavor profile that makes it an ideal treat for tea-time or any festive occasion. The best part?

It’s simple to make at home with everyday ingredients, saving you a trip to the bakery while delivering that nostalgic taste straight from your oven.

Whether you’re a seasoned baker or a beginner, this recipe will guide you through every step to create a beautifully tender and flavorful cake. Plus, it’s vegetarian-friendly and can be adapted to suit various dietary preferences.

So, roll up your sleeves and get ready to bake a slice of happiness with this classic Britannia Veg Cake recipe!

Why You’ll Love This Recipe

This Britannia Veg Cake recipe stands out because it blends traditional baking with wholesome ingredients that add texture, flavor, and nutrition. The use of grated carrots and crushed pineapple keeps the cake moist and naturally sweet, while the warm spices like cinnamon and nutmeg provide that comforting aroma and taste.

It’s incredibly versatile — perfect for breakfast, afternoon tea, or even dessert. The cake’s tender crumb and balanced sweetness make it a crowd-pleaser for both kids and adults.

Plus, this recipe is straightforward, requiring no fancy equipment or hard-to-find ingredients, making it accessible for home bakers everywhere.

If you’ve enjoyed other baking classics like Honey Raisin Challah Recipe or want to try something with a similar moist texture, this is a fantastic next step in your baking journey.

Ingredients

• 1 ½ cups all-purpose flour (maida)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• ½ cup crushed pineapple (drained)
• ½ cup chopped walnuts or cashews (optional)
• ½ cup raisins or sultanas (optional)
• 2 tbsp milk (optional, for batter consistency)

Equipment

• Mixing bowls (large and medium)
• Electric hand mixer or whisk
• Grater (for carrots)
• Measuring cups and spoons
• 8-inch round cake tin or loaf pan
• Parchment paper or butter for greasing
• Cooling rack
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake tin with butter and line it with parchment paper to prevent sticking.
2. Sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a medium bowl. Set aside.
3. In a large mixing bowl, beat the eggs and sugar together using an electric mixer or whisk until the mixture becomes light and fluffy, about 3-4 minutes.
4. Slowly add the vegetable oil and vanilla extract to the egg mixture while continuing to mix until fully combined.
5. Fold in the grated carrots, crushed pineapple, nuts, and raisins (if using) gently with a spatula.
6. Add the dry ingredients to the wet mixture in batches, folding carefully to combine. If the batter seems too thick, add milk one tablespoon at a time to reach a smooth, dropping consistency.
7. Pour the batter into the prepared cake tin and smooth the top with a spatula.
8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
10. Slice and serve once cooled. Enjoy your homemade Britannia Veg Cake with a cup of tea or coffee!

Tips & Variations

For a richer flavor, try adding a pinch of ground cardamom or cloves to the dry ingredients. If you want a nut-free version, simply omit the nuts and replace them with sunflower seeds or extra raisins.

Make sure not to overmix the batter after adding the flour to avoid a dense cake. Gently folding ingredients ensures a light texture.

You can also experiment by substituting crushed pineapple with apple sauce or mashed banana for a different fruity taste, which will keep the cake moist and flavorful.

For those who prefer vegan options, replace eggs with flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based milk alternative.

Nutrition Facts

Serving Suggestions

This Britannia Veg Cake pairs wonderfully with a hot cup of chai or coffee for a delightful afternoon snack. For a special occasion, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream to elevate your dessert experience.

For a healthier twist, enjoy it with plain yogurt or fresh fruit on the side. This cake also makes a fantastic gift when wrapped in parchment and tied with a ribbon—perfect for holidays or birthdays!

Looking for more delicious cake recipes? Check out our Kentucky Bourbon Carrot Cake Recipe or the classic Honey Raisin Challah Recipe for more baking inspiration.

Conclusion

The Britannia Veg Cake is a timeless treat that brings together the best of moist texture, warm spices, and the natural sweetness of vegetables and fruits. Baking this cake at home is not only rewarding but also a wonderful way to create a comforting snack or dessert that everyone will love.

Its simple preparation, wholesome ingredients, and versatile serving options make it a recipe worth adding to your baking repertoire.

Whether it’s for a casual tea-time or a festive gathering, this cake will bring smiles and warm memories to your table. Don’t hesitate to personalize it with your favorite nuts or dried fruits, and enjoy the process as much as the delicious result.

Happy baking!

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