Gluten-Free Vegetarian Cake Salé (Savory Cake)

READY IN: 1hr 5mins
SERVES: 4-5
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon olive oil
  • 4
    cups vegetables, chopped (I used zucchini, red pepper and onion)
  • salt and pepper
  • oil, for spraying the loaf pan
  • 1 12
    cups gluten-free flour
  • 2
    teaspoons baking powder
  • 12
    teaspoon salt
  • 100
    ml milk (I used almond milk)
  • 14
    cup parmesan cheese, grated
  • 1
    tablespoon parmesan cheese, grated, for topping
  • 1
    tablespoon fresh herbs, of your choice (optional, I used tarragon.)
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DIRECTIONS

  • Heat oil in a sauté pan and sauté all the vegetables with salt and pepper until they become soft. If you are going to use any herbs, add them at the end. Set aside.
  • Spray inside an 8.5 x 4.5 loaf pan and preheat oven to 350°F/180°C degrees.
  • Mix flour, baking powder and salt in a bowl.
  • Beat eggs in a small bowl and add to the dry ingredients.
  • Add milk, yogurt, and cheese and mix well.
  • Add cooked vegetables and gently mix.
  • Transfer to the pan and sprinkle Parmesan cheese on top.
  • Bake for about 45 minutes.
  • Cool, infuse love, slice and serve!
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