A savory vegetable loaf cake brimming with summer squash, zucchini and carrots.
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.
Gluten-Free Savory Vegetable Loaf Cake Recipe (Grain-Free, Vegetarian, Paleo)
A savory vegetable loaf cake brimming with summer squash, zucchini and carrots.
Ingredients
- 4 medium carrots, peeled
- 2 medium zucchini
- 2 medium yellow summer squash
- 2 Tablespoons butter or coconut oil
- 1 large or two small garlic cloves, finely minced
- ½ teaspoon sea salt divided
- ⅛th teaspoon ground pepper
- 6 large eggs
- ¼ cup/60ml goat milk kefir or plain unsweetned coconut yogurt
- ¼ cup/28g coconut flour, sifted
- ½ teaspoon grain-free baking powder
- 1 small handful of fresh basil leaves, chopped (about 2 to 3 Tablespoons)
Instructions
- Preheat oven to 350 degrees F. Line an 8 cup, loaf pan with parchment paper and set aside.
- Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin or with the slicing blade on a food processor.
- In a large skillet or sauté pan heat butter or coconut oil. Add the minced garlic and stir until fragrant then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
- Cook over medium-low heat, stirring occasionally, until softened, about 8 to 10 minutes.
- Meanwhile, in a small bowl , sift together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs, kefir (or coconut yogurt) and whisk in flour mixture until fully incorporated and slightly thickened.
- Fold in the cooked vegetables and basil. Scrape mixture into prepared pan.
- Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.
- Remove from pan, and serve warm or let cool on a wire rack and serve at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Gluten-Free, Grain-Free, Paleo, Vegetarian
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 100mgSodium: 258mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Rachel says
Can I substitute another flour for the coconut flour? Something like a gluten free rice flour or sorghum or amaranth?
Sylvie says
No the coconut flour is necessary here to absorb the excess liquid which those other flours won't.
Katerina says
Could I use regular coconut milk or does it have to be coconut cream?
Sylvie says
Regular coconut milk is good, add a teaspoon of lemon juice to it if you are using that instead of the kefir. Hope that helps!
Priscila says
Hello.
I just made this cake but with some changes. I used 1/2 cup coconut flour and 1/2 cup corn starch. I used only 4 eggs and 1 cup of milk. I also used 1 teaspoon of baking powder. Maide the filling with carrots, pumpkin, mince meat, pepperoni and spices. It was delicious !!! Thank a lot.
Sylvie says
Fantastic, glad to hear that!
Terri says
I am planning an 80th Birthday party for my Mother the first week of October. This is a nice event, more like a church reception with finger foods only. I think this dish would be perfect and different, but my idea is to slice thinly and use a music note cookie cutter for cutouts.. In looking at the height of the slice, it does not look like I would get more than one cutout from each slice which is not enough yield. 50 people are invited. Can you advise if this can be doubled and baked in some type of vessel that would allow me a high yield? The thickness of the slice does not matter. The cookie cutter is about 4-5 inches tall and 2 inches wide. Thanks for your help on this! The recipe really does sound delicious.
Sylvie says
Hi Terri, Yes the recipe can be doubled but you would have to split it and bake in two loaf pans. However I don't think this particular loaf will lend itself well to being cut out with a cookie cutter since it's more of a frittata-like texture and therefore a bit moist.
Emma B. says
Does this freeze well? I was thinking it would make a great breakfast back-up to have 🙂
Sylvie says
No, freezing it would change the texture but you can make it ahead of time and keep it in the fridge for the week.
Heather Brandt says
Could I use baking soda instead of baking powder? We are on gaps diet.
Sylvie says
Hi Heather,
You could omit it altogether if you'd like, it just makes the loaf a little lighter but isn't essential since the eggs offer structure and lift. Your loaf may just not rise quite as much. Hope that helps!
J. @ italiafornian.com says
This was delicious! Thank you for sharing! I was out of coconut flour and substituted whole wheat flour instead (I put a little more than 1/4 cup in). I look forward to trying it with coconut flour next time.
Sylvie says
I'm glad you liked it!
Melissa French, The More With Less Mom says
Hi! I linked to this recipe in my June Real Food Monthly Meal Plan article. This looks like comfort food and veg all rolled into one. Thanks for posting!
Sarah says
I made this with a few modifications and my husband and I loved it. I halved the recipe (since it was for two). Greased and floured the small round casserole I used since I don't have parchment paper. I probably didn't need to flour it. (Because of the pan, maybe, I baked it a bit longer until it got nicely browned). I didn't have coconut flour so I used all purpose, same amount as specified in the recipe, no problem. Didn't have fresh basil so I used the fresh dill and fresh mint I had on hand. Looked beautiful, smelled and tasted fabulous. Served with chicken, mashed sweet potatoes and Israeli salad (cucumbers, tomatoes, peppers, parsley, lemon juice & olive oil).
Yasemin says
This was delicious! Any suggestions on how I can make this more of a loaf and less like a quiche? Less egg and more flour (almond maybe)?
Thanks!
Sylvie says
Yasemin, I would increase the coconut flour and coconut milk and reduce the eggs for a more cake-like consistency.
Yasemin says
Thanks so much, I'll try it!