Rainbow Veggie Cake (Savory) Recipe

Introduction

This Rainbow Veggie Cake is a savory, colorful loaf packed with fresh vegetables and cheese. It’s perfect for a light lunch, snack, or a vibrant addition to any meal. Easy to make and full of flavor, it’s a delightful way to enjoy veggies in a fun form.

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) whole-wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 4 large eggs, room temperature
• 1/3 cup (80 ml) extra-virgin olive oil
• 1/2 cup (120 ml) plain Greek yogurt
• 1/4 cup (60 ml) milk (dairy or unsweetened soy)
• 1 cup (100 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) grated Parmesan
• 1/2 cup (75 g) finely diced red bell pepper
• 1/2 cup (60 g) grated carrot
• 1/2 cup (80 g) sweet corn kernels (fresh or thawed frozen)
• 1/2 cup (60 g) chopped spinach leaves
• 1/2 cup (60 g) finely shredded purple cabbage
• 2 Tbsp chopped fresh parsley
• 1 tsp dried Italian herb blend

Instructions

1. Step 1: Preheat oven to 350 °F (175 °C). Lightly grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and black pepper.
3. Step 3: In a separate bowl, beat the eggs until frothy. Whisk in olive oil, Greek yogurt, and milk until the mixture is smooth.
4. Step 4: Pour the wet mixture into the dry ingredients and stir gently just until no dry streaks remain.
5. Step 5: Fold in the shredded cheddar, grated Parmesan, and dried Italian herbs evenly.
6. Step 6: Carefully fold in the vegetables in this order to keep the colors distinct: red bell pepper, grated carrot, corn kernels, chopped spinach, and shredded purple cabbage.
7. Step 7: Spoon the batter into the prepared loaf pan and smooth the top. Lightly tap the pan to release any air pockets.
8. Step 8: Bake for 45–50 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool at least 20 minutes before slicing.
10. Step 10: Serve warm or at room temperature. Enjoy!

Tips & Variations

• For a gluten-free version, substitute the flours with a gluten-free flour blend and add 1 tsp xanthan gum.
• Use fresh seasonal vegetables to vary the color and flavor.
• Add a pinch of chili flakes for a subtle heat twist.
• Swap cheddar for mozzarella or feta for a different cheese flavor.
• Serve with a dollop of sour cream or your favorite dipping sauce for extra richness.

Storage

Store leftover veggie cake airtight in the refrigerator for up to 4 days. To reheat, warm slices gently in a microwave or oven until heated through. You can also freeze slices for up to 2 months; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe relies on eggs, cheese, and yogurt for structure and flavor, so it’s not suitable for vegans without substantial substitutions. You could try replacing eggs with flax eggs and using plant-based cheese and yogurt alternatives, but texture may vary.

Can I prepare the batter in advance?

While you can mix the batter ahead and store it in the fridge for up to a few hours, for best texture and rise, bake it soon after mixing. Let the batter come to room temperature before baking if chilled.

Rainbow Veggie Cake (Savory) Recipe

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★★★★★

4.9 from 73 reviews

This Rainbow Veggie Cake is a vibrant and savory loaf packed with colorful vegetables and sharp cheeses, creating a delightful and nutritious meal option. Perfect for any time of day, it combines whole-wheat and all-purpose flours with fresh veggies like red bell pepper, carrot, sweet corn, spinach, and purple cabbage, offering a balanced blend of flavors and textures in a beautifully layered cake.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approximately 8 slices) 1x
• Category: Savory Cake
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) whole-wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Wet Ingredients

• 4 large eggs, room temperature
• 1/3 cup (80 ml) extra-virgin olive oil
• 1/2 cup (120 ml) plain Greek yogurt
• 1/4 cup (60 ml) milk (dairy or unsweetened soy)

Cheeses

• 1 cup (100 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) grated Parmesan

Vegetables

• 1/2 cup (75 g) finely diced red bell pepper
• 1/2 cup (60 g) grated carrot
• 1/2 cup (80 g) sweet corn kernels (fresh or thawed frozen)
• 1/2 cup (60 g) chopped spinach leaves
• 1/2 cup (60 g) finely shredded purple cabbage

Herbs & Spices

• 2 Tbsp chopped fresh parsley
• 1 tsp dried Italian herb blend

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 °F (175 °C). Lightly grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, fine sea salt, and freshly ground black pepper until well combined.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs until frothy. Then whisk in the extra-virgin olive oil, plain Greek yogurt, and milk until the mixture is smooth and homogenous.
4. Combine Wet & Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir just until no dry streaks remain, being careful not to overmix to keep the batter light.
5. Add Cheese and Herbs: Fold in the shredded sharp cheddar, grated Parmesan, and dried Italian herb blend evenly throughout the batter.
6. Fold in Vegetables: Gently fold in the vegetables in this order to keep their colors distinct: finely diced red bell pepper, grated carrot, sweet corn kernels, chopped spinach leaves, and shredded purple cabbage.
7. Transfer Batter to Pan: Spoon the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air pockets trapped within the batter.
8. Bake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a skewer inserted into the center of the cake comes out clean, indicating it is fully cooked.
9. Cool: Allow the cake to cool in the pan for 10 minutes. Then, using the parchment overhang, lift the cake out and transfer it to a wire rack to cool completely for at least 20 minutes before slicing.
10. Serve and Store: Serve this savory veggie cake warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual slices for up to 2 months.

Notes

• Make sure vegetables are finely chopped or grated to ensure even layering and baking.
• Use parchment paper to easily lift the cake from the pan without breakage.
• This recipe can be adapted with other vegetables of your choice while keeping the vibrant color layers.
• To keep the cake moist, avoid overbaking by checking doneness with a skewer starting at 45 minutes.
• Allow the cake to cool completely for clean and neat slices.
• Leftover slices can be reheated gently in the oven or microwave for a warm snack.

Keywords: savory veggie cake, rainbow vegetable cake, baked vegetable loaf, healthy savory cake, vegetarian cake, cheddar vegetable cake