Veggie Cake: Quick and easy to make!
Looking for a delicious and healthy way to incorporate more veggies into your diet? Try this savory Veggie Cake recipe, made with a mix of shredded zucchini, carrots, onions, and bell peppers, and seasoned with Parmesan cheese and black pepper. Perfect for brunch, lunch, or a light dinner, this cake is not only nutritious and flavorful, but also easy to make and customize. Simply mix the dry and wet ingredients together, fold in the vegetables, and bake until golden brown and fluffy. Serve warm or at room temperature with a side salad or some fresh bread. This recipe is vegetarian-friendly and can be adapted to be gluten-free or dairy-free as needed. Save the recipe and enjoy a slice of this vegetable cake anytime you crave a satisfying and wholesome meal!
This versatile veggie cake is the perfect meal any time of day, whether you’re looking for a healthy breakfast, a satisfying lunch, or a light supper. Similar to a frittata or omelet, this egg-based dish is loaded with a variety of vegetables, making it a nutritious and delicious choice for any season. With its quick and easy preparation, this recipe is a must-try for springtime.
Customize this recipe to your liking by adding your favorite veggies, meats, or cheeses. It’s a great way to use up any ingredients you have on hand, and it’s a healthier option than many other breakfast or lunch choices. To make this veggie cake light and fluffy, be sure to whisk the eggs well and fold in the other ingredients gently. For even more volume, separate the egg whites and whisk them until stiff peaks form before folding them in.
Caramelizing the onions beforehand can add a sweet and savory flavor, and adding garlic and fresh herbs like parsley, basil, thyme, or oregano can elevate the taste even further. This veggie cake can be made ahead of time and served either hot or at room temperature, making it a great meal prep option.
Looking to switch things up? Try adding sweetcorn, sautéed mushrooms, leeks, wilted baby spinach, or grated carrots to the mix. For a heartier version, cooked ground beef, or shredded rotisserie chicken can be added.
If you prefer to bake your veggie cake in the oven, simply use an 8-inch baking tin and bake at 180°C/350°F for 20-25 minutes until golden brown. And don’t worry about leftovers, as this veggie cake can be stored in an airtight container in the refrigerator for up to three days. With its endless possibilities, this veggie cake recipe is sure to become a staple in your meal rotation.
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
1/2 teaspoon of black pepper
3 large eggs
1/2 cup of olive oil
1/2 cup of milk
1/2 cup of grated Parmesan cheese
2 cups of shredded mixed vegetables (e.g., zucchini, carrots, onions, bell peppers)
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) cake pan.
In a large mixing bowl, combine 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well.
In a separate bowl, beat 3 eggs and whisk in 1/2 cup of olive oil and 1/2 cup of milk.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in 1/2 cup of grated Parmesan cheese and 2 cups of shredded mixed vegetables.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool for a few minutes before removing it from the pan.
Serve warm or at room temperature, sliced into wedges.
Note: This recipe is a basic guide only. You can adjust the types and amounts of vegetables to your liking. For example, you could try adding mushrooms, spinach, or sweet potatoes to the mix. Also, feel free to add any herbs or spices you enjoy, such as thyme, rosemary, or cumin.