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.
Jeanette says
Sylvie, love the idea of a savory loaf cake. I'm always looking for new ways to use coconut flour too.
Lubna Karim says
This cake is sure to be tried...I love savory version of cakes and this has got the goodness of seasonal produce...a yum to indulge...
Patricia says
This. Looks. Amazing!! Can't wait to try it! Thanks!
Daniela @ FoodrecipesHQ says
Amazing recipe. A terrine/bread packed with lots of good stuff, love the concept!
sippitysup says
My veg drawer is brimming with summer squash, zucchini and carrots. It's like you knew. GREG
LS Gourmet says
Fabulous looking and I can't wait to try the recipe. Quick question though can I substitute almond flour for the coconut flour? I have the almond flour in the pantry already.
Sylvie says
You could try but it wouldn't be a 1:1 substitution since coconut flour is much drier and absorbs significantly more liquid you would have to use a much larger amount of almond flour. I haven't tested it with almond flour so I couldn't say how much you'd need to replace it.
Alison @ Ingredientsinc.net says
omg looks amazing
Donna Johnson says
Looks fabulous - can't wait to try it! Where do I buy coconut flour &/or can regular flour be substituted?
Sylvie says
I find mine at whole foods but you can also order it online at Amazon. As for substituting regular flour you can but the proportions would be different as coconut flour absorbs more liquid than wheat flour. I haven't tested it with wheat flour so I can't say how much you'd need to substitute.
Georgie says
How great is this recipe. I love everything about it... I think its a great "wow" recipe to sere or bring to any party. Always love you photos!
Kate@Diethood says
Beautiful!! My mom serves something very similar to this, but she adds smoked meat to it. 🙂
Liz says
I love this recipe. Thank you.