If you’re anything like me, when you see a recipe with the word “cake” in the title, you probably think “sweet” and “dessert”, but this is not that kind of cake.
This particular cake is filled to the brim with vegetables. Now, granted, there are plenty of vegetable cakes that fall into the sweet territory — like carrot cake and zucchini bread — but this is not one of them. This cake is entirely savory fare.
I’d say it straddles the line between a frittata and a terrine. Ribbons of zucchini, summer squash and carrots are layered and bathed in an egg-based custard that’s baked in a loaf pan to create a sturdy loaf that slices like a cake but works as a main course.
What makes this dish different from a frittata is the addition of coconut flour that gives the loaf substance and heft and makes it slice with ease.
Thinly sliced zucchini, carrots and summer squash are briefly cooked down in a mixture of butter and garlic. While the vegetables are doing their thing, you make the custard of eggs, kefir (or coconut cream) and coconut flour flavored with a generous handful of fresh basil leaves. The two meet up in the oven and less than an hour later you have yourself a meal.
Endlessly versatile, this vegetable cake is equally good hot, at room temperature or cold straight from the fridge. Serve a few slices with some salad greens on the side or pack it up for a picnic. Make one for lunch or dinner today and wrap up the leftovers for breakfast tomorrow.
Have you ever had a savory vegetable cake?
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