Don’t know about you, but where I live, savory cakes are something very common. If you’re invited to someone house for an “apero”, you can almost be sure someone would make one.
To be honest, I’ve never been a fan of them as they’re usually super greasy and full of cheese (and I’ve never liked cheese!). However, I decided to try making a vegan one which I would like 😉
The result is this delicious cake which has a texture between a bread and a cake and an amazing flavour! 🙂
You can either follow my recipe and putting olives, seasoned artichokes and fresh tomato in it or using any tasty savoury ingredients you have! (But make sure to use at least olives, dried tomatoes, vegan pesto or even capers to make sure you have an ingredient with a strong flavour!)
For a 20cm. cake pan :
Dry ingredients :
- 2.25 cup white flour
- 2 tbsps cornstarch
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1.5 cup of a mix of chopped black olives, fresh tomatoes, artichokes etc… (feel free to put any things you feel like it like dried tomatoes, fresh herbs or even a bit of vegan pesto!)
Liquid ingredients :
- 3/4 cup plantbased milk
- 1/2 cup soy yogurt
- 2 tbsps vegetable oil
- 1/2 tsp lemon juice
Preheat your oven at 180c.
Start by putting all the dry ingredients in a mixing bowl (except for the 1.5 cup of ingredients you’ll add at the end ;-))
Slowly add the liquid ones and stir until you have a batter consistency. Add the last ingredients and stir until heavenly incorporated!
Pour in a 20cm. long cake mold greased and covered with flour and bake for 55min-1h at 180c.