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.
M damo says
This is a wonderful recipe! I made half the quantities and substituted with butternut squash. It looked beautiful and tasted amazing! Definitely one we'll make again.
Sylvie says
I'm glad to hear that!
Kulsum says
This is such a great way of using whatever is in the fridge! They look pretty sturdy, which I wouldn't have thought possible with coconut flour.
Gabi says
Wow this look beautiful! I love baking with eggs and coconut flour...so simple.
Gabi
Annelieke says
Love this recipe. Only 1 problem for me. I've never seen yellow summer squash here. Can I substitute it for something else?
Sylvie says
Yes you can just substitute an equal amount of zucchini if you can't find summer squash.
Angela says
This looks amazing. I'm wondering what a serving size would be though.
Sylvie says
This recipe makes one loaf which I think would be 8 to 12 slices depending on how thick you slice them. I'd say about two slices would be a serving if you were serving it with a side.
Millie says
I saw this recipe yesterday and plan on making it tonight...it looks so good and satisfying!
Shaina says
This is the answer to all of my summer squash abundance that I continue to deal with. A few late weeks of warm air sent them into overdrive once more, and I love that these pack for lunches so easily.
gktraina says
I made this over the weekend and not only is it beautiful, it full of flavor! There is a hint of coconut but it doesn't over power the vegetables. I thin sliced it and served it at room temperature.
Thank you for this wonderful recipe!