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.
Sommer @ ASpicyPerspective says
Brilliant!! Love the idea of a savory veggie loaf!
najwa kronfel says
What a beautiful cake!
Nami | Just One Cookbook says
I really love this savory cake - the mosaic pattern in the loaf cake is gorgeous, Sylvie! I want to put this in kids bento. They will love it!
Gktraina says
When do you add the basil?
Sylvie says
Thanks for catching that, you add the basil into batter at the same time as you fold in the cooked vegetables. I've updated the recipe to reflect that step now.
Kiran @ KiranTarun.com says
I love savory loaves and this has all the summery vegetables that i'll dearly miss soon! Yum!
foodwanderings says
This reminds me of my North African friends vegetable soufflé/quiche/terrine, etc that we call Pashtida. It's the kitchen sink baked 'fritatta'. 🙂 Come to think of it widely popular in every household in Israel, though not in mine growing up it was strictly Indian. 🙂
Grubarazzi says
I'm trying this immediately. so moist!
Maureen | Orgasmic Chef says
I had something similar at a cafe not too long ago. I suspected they used leftovers to make it but I loved it and said I was going to make one when we got home. I haven't yet! 🙂
Georgia @ The Comfort of Cooking says
What a delicious looking savory loaf this is, Sylvie! So scrumptious. It reminds me of a quiche in loaf form. Lovely recipe!
Shu says
Frittata or cake, I want some in my belly! This looks so gorgeous, and I love that it's completely bad stuff-free lol. Those are some gorgeous colours you've got there, this is what I love about this season's vegetables- all these beautiful colours! WIll be making this soon as I have a courgette and some baby carrots from the market to use up. x