Savory Vegetable Cake
How do you make egg-free savory vegetable cake?
Sauté onion and zucchini cubes. Mix the flours with cream of tartar and spices; add plant-based milk, oil, and vinegar until smooth. Fold the sautéed vegetables, raw grated carrot, and olives into the batter. Pour into a mold, decorate with zucchini slices, and bake at 180°C for 45–60 minutes.
Some recipes are ideal to enjoy at any time of day, and this savory cake is one of them. It is perfect for lunch, dinner, a picnic, or even as an appetizer. It is truly easy to make, and the best part is that we can double the dose to make two, and we can even freeze it.
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Servings: For a 24 cm cake or a 25 x 10 cm loaf pan
Ingredients
- 250 g type 2 or semi-whole wheat flour
- 80 g whole wheat flour
- 1 carrot
- 2 medium zucchini (approx. 400 g)
- 50 g olives
- 100 ml sunflower oil
- 1 tablespoon apple cider vinegar
- 20 g cream of tartar (used as baking powder for savory cakes)
- 1 tablespoon dried oregano
- ½ teaspoon salt (approx. 6 g)
- 300 ml unsweetened soy plant-based milk
- 2 tablespoons extra virgin olive oil
Instructions
Start by washing the carrot very well and grating it. Set aside.
Wash the zucchini and cut 1½ of them into cubes; cut the remaining half into slices. Set aside.
Finely chop the ½ onion. Set aside.
Pour a couple of tablespoons of extra virgin olive oil into a pan or medium pot; sauté the onion, and when it becomes translucent, add the zucchini cubes, sprinkle with a little salt and a pinch of pepper. Cook for 10 minutes; the zucchini should be cooked but still whole. Remove from the heat and let cool.
Meanwhile, cut the olives into small slices and set aside.
In a large bowl, sift the two flours and the cream of tartar.
Add the oregano and salt, and stir well.
Slowly pour in the plant-based milk while mixing so no lumps form; also add the sunflower oil and the tablespoon of vinegar, stirring until you obtain a smooth mixture.
Add the cooled zucchini, olives, and raw grated carrots.
Mix until everything is well combined.
Preheat the oven to 180°C (350°F). Take a piece of parchment paper and wet it so it is easier to fit into the mold.
Pour in the mixture and place the zucchini slices set aside on top. Bake for 45–60 minutes, doing the toothpick test to check for doneness.
Remove from the oven and leave it in the mold for about 15 minutes, then unmold and let it cool slightly. Serve it warm or cold; it is equally exquisite. You can accompany it with a vegetable cream, hummus, or enjoy it on its own.
Enjoy your meal!
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- 250 g type 2 or semi-whole wheat flour
- 80 g whole wheat flour
- 1 carrot
- 2 medium zucchini (approx. 400 g)
- 50 g olives
- 100 ml sunflower oil
- 1 tablespoon apple cider vinegar
- 20 g cream of tartar (used as baking powder for savory cakes)
- 1 tablespoon dried oregano
- ½ teaspoon salt (approx. 6 g)
- 300 ml unsweetened soy plant-based milk
- 2 tablespoons extra virgin olive oil