05/14/2024To share - Appetizers - Starters

Vegan Savory Cake with Olives and Sun-Dried Tomatoes

Name: Vegan Savory Cake with Olives and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4
Cuisine: Vegan
Ingredients: 200 g all-purpose flour; 1 tsp baking powder; 0.75 tsp baking soda; salt; 210 mL plant-based milk; 30 mL apple cider vinegar; 1 tbsp neutral oil; 90 g pitted black olives; 70 g sun-dried tomatoes; 50 g vegan grated cheese; 10 leaves oregano

Picnic Spring / Summer Blender-free Batch cooking

For: Serves 4Difficulty: EasyPreparation: 15 minCooking: 45 min

Vegan savory cakes can be a real hassle; many of you have told me you can't find a good recipe! So, I revisited my 2017 recipe, and you can see that the texture was more like a flan—not quite right 😅. So, I REALLY worked on it and now I have the perfect recipe. As usual, it's super simple, with ingredients you probably already have, but the secret is in the proportions!

Of course, feel free to swap out the fillings for whatever you like 😍

Servings

Ingredients

Cups

-all-purpose flour 200 (g)
-baking powder 1 (tsp)
-baking soda 0.75 (tsp)
-salt
-plant-based milk 210 (mL)
-apple cider vinegar 30 (mL)
-neutral oil 1 (tbsp)

Sides

-pitted black olives 90 (g)
-sun-dried tomatoes 70 (g)
-vegan grated cheese 50 (g)
-oregano 10 (leaves)

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Steps

Preheat the oven to 185°C (365°F).
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Pour in the plant-based milk, vinegar, and oil. Then whisk everything until you get a smooth batter.
Add all the toppings to the crust.
Pour into a greased and floured loaf pan. Bake for 45 minutes. That's aaaaaall!