Introduction
Savory Vegetable Cake is a delightful and wholesome baked dish that combines colorful vegetables, herbs, and cheese into a hearty, sliceable cake. Think of it as a cross between a veggie quiche and a baked frittata — but without the need for a crust. It’s perfect for brunch, lunch, or as a side to any dinner. Plus, it’s a great way to use up leftover veggies in your fridge!
Ingredients
Base:
- 1 cup grated carrots
- 1 cup zucchini, grated and squeezed dry
- ½ cup chopped spinach or kale
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ cup chopped bell peppers (any color)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ¾ cup all-purpose flour (or chickpea flour for gluten-free option)
- 1 tsp baking powder
- 3 large eggs
- ¼ cup milk (dairy or plant-based)
- ½ cup grated cheddar or parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 tsp dried oregano or thyme
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Grease a 9-inch round or square baking pan, or line with parchment paper.
- Prepare Vegetables: Grate, chop, and squeeze excess moisture from zucchini and other high-moisture veggies.
- Mix Wet Ingredients: In a bowl, whisk eggs, milk, and olive oil until well combined.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, salt, pepper, and herbs.
- Assemble Batter: Fold veggies, cheese, and onions into the dry mixture. Then pour in the egg mixture and stir until fully combined.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- Cool & Serve: Let it cool for 10 minutes before slicing. Serve warm or at room temperature.
Description
Savory Vegetable Cake is golden, moist, and bursting with vegetable goodness. It has a tender texture similar to cornbread or a crustless quiche, with crispy edges and a cheesy, herb-infused flavor throughout. Perfect on its own or paired with a simple green salad or soup.
Tips
- Drain zucchini well: Excess moisture can make the cake soggy.
- Add an extra egg if your batter feels too dry — especially if using whole wheat flour.
- Use parchment paper to lift it out easily from the pan.
- Grate vegetables finely so they blend well and cook evenly.
- Let it cool before slicing to help it set fully and hold its shape.
Variations
- Vegan Version: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), dairy-free milk, and vegan cheese.
- Add protein: Stir in diced cooked chicken, tofu, or bacon bits.
- Spice it up: Add red pepper flakes or diced jalapeños.
- Gluten-Free: Substitute with chickpea flour, oat flour, or a gluten-free blend.
Correction (Common Mistakes to Avoid)
- Cake falling apart? Let it cool longer, or add another egg next time for better binding.
- Soggy texture? Vegetables like zucchini must be squeezed of excess water.
- Bland taste? Don’t skimp on salt, pepper, or herbs — the veggies need seasoning.
- Too dense? Make sure your baking powder is fresh and don’t overmix the batter.
Enjoy!
Serve slices of your Savory Vegetable Cake warm or cold, with sour cream, yogurt dip, or a dollop of pesto on top. It’s perfect for meal prep, picnics, potlucks, or anytime you want something hearty and healthy — all in one slice.