Purple Birthday Cake

Since last weekends little disaster, I have felt a little shy in the kitchen and uninspired to experiment.  I know every disaster can only lead to a better success, but I just can’t seem to find the will power.

However, I think I’ve finally come to the decision on which birthday cake I should try to make for my 30th.  I found it here, but super surprised by the colour the egg plants give to the cake.  I’m not completely convinced they will make my cake as vibrant a purple as you see in the image, so I thought that if I purée 200g of blueberries and add it to the batter they may produce a vibrant colourful cake.  I’m not too sure though.  I’m a little worried the cake will turn out a washed out grey colour.  Only one way to find out!

If you know what the results might be, please post your advice.  I will appreciate any help I can get.

I really want this cake to look and taste impressive.

I’m so excited it’s almost the weekend.  I know it’s a pretty scary birthday to celebrate, but I’m actually really looking forward to it. It is only a number after all.  Another excuse to splash out on some Champagne :D.

Anyway, here is the recipe I’m gonna try out tomorrow night for Sat.  Please advise if you know it definitely won’t work.

Eggplant and blueberry Cake Ingredients:

  • ½-cup margarine
  • ¼-teaspoon salt
  • ½-cup sugar
  • 1-teaspoon baking powder
  • ½-cup honey
  • 1-teaspoon cinnamon
  • 2 egg whites
  • pinch of nutmeg
  • 2 cups grated eggplant
  • 200g frozen blueberries
  • ½-teaspoon ground cloves
  • 1½-cups white flour
  • 1-cup nuts (optional)


  • 3 ounces cream cheese
  • 2 tbsp honey
  • 100g white chocolate


  1. Preheat the rice cooker on cake setting to 55min.
  2. Cream the margarine in a medium-sized bowl until soft and whipped, then add the sugar and honey until mixture is light and fluffy.
  3. In another bowl sieve the flour, salt, baking powder, cinnamon, nutmeg, cloves, and nuts to thoroughly combine.
  4. Blend the frozen blueberries until smooth.
  5. Stir the grated eggplant and the blueberry purée into the butter/sugar/honey mixture
  6. Add the flour mixture to the sugary butter mixture and combine by hand to incorporate just until the flour has mixed in.
  7. In a separate bowl whisk the egg whites to a firm peak then fold into the batter.
  8. Pour the mixture into a cake pan and bake for about a half hour to forty-five minutes, or until a toothpick comes out clean.
  9. This cake can be topped with cream cheese-vanilla icing made with a mixture of 3 ounces of cream cheese and 1 cup of confectioners’ sugar, and 1 T of vanilla. Drizzle the icing over the cake and then top with a light sprinkle of nutmeg.  (I’m going to try a cream cheese and white chocolate frosting)

6 thoughts on “Purple Birthday Cake

  1. Sounds delicious Susan! I often make courgette cake so don’t see why aubergine wouldn’t work. The cake looks a fabulous colour – you could always try beetroot if the blueberries don’t work out? Definitely one I will be trying if it works for you 😉 Jx

  2. I worry a bit that the eggplant will turn dark and gray/brown, as it’s only the skin that’s purple and the flesh goes graysy when cooked. The cake in the photo looks almost like a red velvet cake, which you could try to make purple by also adding a douse of blue food color along with the red. Otherwise, the suggestion of blueberry and beet combined may give you the color you’re after without artificial coloring.

    Another smashing idea is to make a simple white cake (with no egg yolks, only whites, and then flowing a purple glaze over the top. Here’s a link to some great glaze that I’ve made and can attest to:
    I’ve strained the blueberries to remove the purple skins to good result as well.

    As far as the scary birthday number goes, don’t be afraid. I’m approaching 50 this year, and my 40’s have been the best years of my life. If the rest is as good as this, WOW! You are in for some fun!

    Happy Birthday, Young One!!!

    • Thank you for your lovely comment and great advice. You are so sweet.
      Yeah I agree with you that the cake may turn a greyish brown colour.
      Thank you for the link you posted. I love joy the bakers blog and recipes, so I’m sure the frosting is a good. I will definitely rethink the eggplant idea, but I’m terrible and can’t help but wonder what the results might be. My curiosity is getting the better of me now 😀 Perhaps if I only use the skins? Ahhh! 😀
      Anyway, glad to hear that ~40s have been amazing for you. Looking forward to all the adventure already.

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