If you need something savoury, packed with veg and a bit different for lunch this week, try whipping up this easy vegetable cake.
You've probably heard of savoury muffins, but I think there's just something so fun about slicing this savoury cake into wedges! In terms of flavour and texture, it's essentially a quick bread, so think of it almost as a light, scone-like bread with bursts of juicy veg.
It's ridiculously easy to make, requiring a single bowl, a bag of frozen veg, some grated cheese, flour, eggs and a few spices. The pine nuts lend a lovely golden crunch to the topping, but they're totally optional.
With a crumb that's soft, rich and packed with flavour, this delicious vegetable cake is great served with salad, soup, or any savoury lunch!
Here's how to make it.
Ingredients
- 2 medium free range eggs
- 150 ml (5.1 floz) whole milk
- 100 ml (3.4 floz) olive oil
- 120 g (4.2 oz) grated/shredded cheddar cheese vegetarian if required
- 2 tsp garlic granules
- 1 tsp dried sage
- 1 tsp ground cumin
- pinch salt and black pepper
- 250 g (8.8 oz) frozen chopped vegetable mix
- 250 g (8.8 oz) self-raising white flour (self rising flour)
- 50 g (1.8 oz) pine nuts
Equipment
- Round loose-bottomed 23cm (9") nonstick cake tin
- Foil
Instructions
Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
Grease and line a 23cm (9 inch) nonstick cake tin with baking paper.
Put the milk, eggs and oil in a large bowl.
Whisk together.
Add the self-raising flour, garlic granules, sage, cumin and a pinch of salt and pepper.
Fold together.
Add the veg and cheese.
Fold through - the mixture will be very thick, especially if the vegetables are still frozen.
Spoon the batter into the lined cake tin and level off.
Sprinkle the pine nuts all over the top.
Bake for 45 minutes to 1 hour or until risen and golden brown on top. The exact cooking time will depend on how cold your mix is when it goes into the oven. If pine nuts look like they might burn, put a piece of foil loosely over the top.
Cool for a few minutes in the tin, then turn out onto a wire rack to cool completely.
Transfer to a board and slice with a sharp kitchen knife or serrated bread knife.
Enjoy!
Store any leftovers in an airtight container in the fridge.
Pointers, tricks and troubleshooting tips for the perfect vegetable cake
Is this vegetable cake easy to make?
This vegetable cake is so easy to make and uses ingredients you probably already have in the cupboard, fridge, and freezer. It's perfect for lunches if you've run out of bread or fancy a change from the same old sandwiches.
Packed with veg and cheese, it's often requested for lunchboxes in our house as it's just as yummy cold as it is warm, and it's a great way to get a few more greens into the kids in a fun way.
Serve on its own or with a crunchy salad. Its great for a picnic if you want something a bit different.
If taking into a school, it's best to leave out the pine nuts as most schools have a nut free policy.
Will I need any special equipment for this vegetable cake recipe?
You should be able to find everything you need in most kitchens. To prepare all the ingredients you'll need weighing scales, measuring spoons, a measuring jug, and a grater. You'll then mix them together in a large bowl with a wooden spoon.
This recipe makes enough batter for a 23cm (9inch) cake tin, which will need to be lined with greaseproof paper. Once the vegetable cake is baked and out of the oven, you'll need a wire rack to cool it on.
There is a full list of suggested equipment on the recipe card below.
Where can I buy pine nuts?
Pine nuts should be easy enough to find in the supermarket. They are usually found either with the baking ingredients or sometimes near the fresh fruit and veg.
If you can't find pine nuts or they are too expensive, then it's fine to leave them off. However, adding something nutty on top of this vegetable cake gives it a great texture and another level of flavour which really brings out the cheese, so you could try using walnuts or pecans instead.
Is this vegetable cake suitable for vegetarians?
This vegetable cake is perfectly suitable for vegetarians as long as you use a vegetarian cheese.
Cheddar cheese is usually vegetarian, but some hard cheeses, such as parmesan, are traditionally made using animal rennet, which is an enzyme extracted from calves stomachs that helps separate milk into curds and whey. Many kinds of cheese are made with vegetable rennet, so just be sure check the packet.
Double-check all of your ingredients labels to make sure that they are suitable for vegetarians. Don't forget to also check anything extra you intend to serve with your vegetable cake.
Is this vegetable cake suitable for vegans?
As this vegetable cake recipe contains dairy milk, eggs and cheddar cheese, it would not be suitable for a vegan diet as these all come from animals.
I haven't tested this recipe using vegan alternatives yet but you could give it a go if you like. The milk can be easily replaced with your favourite plant milk. I like to use unsweetened soya milk for baking as I find it the most neutral and stable.
Use a vegan cheese alternative to replace the cheddar. Violife comes ready grated, which will save you a bit of time.
For the eggs, you'll need to use a replacement. Give one of these options a go (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
It's always a good idea to double-check all of the ingredients labels to make sure that they are suitable for vegans. Don't forget to also check anything extra you intend to serve with your vegetable cake.
Is this vegetable cake gluten-free?
For this vegetable cake, I've used wheat based self-raising flour so it is not gluten free.
If you want to try and make this cake gluten-free then go ahead and use gluten-free self-raising flour instead.
I haven't tested this recipe with gluten-free flour yet so let me know how you get on in the comments below. Whenever using gluten-free flour I recommend getting a good quality brand that will likely be a blend of gluten-free flours like rice or oat, mixed with xanthan gum to improve the texture and, of course, a raising agent.
Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to also check anything extra you intend to serve the vegetable cake with.
Is this vegetable cake keto-friendly?
As this vegetable cake is made using wheat flour it has an estimated 20g (3/4 oz) of carbohydrate per slice, so is probably not workable for a keto diet.
Is this vegetable cake healthy?
A serving of this vegetable cake has fewer calories than a plain cheese sandwich with the added bonus of extra veg. Enjoy this vegetable cake as part of a balanced healthy diet.
There is more detailed nutritional information on the recipe card below. All the figures are estimates based on publicly available data.
Is this vegetable cake safe to eat while pregnant?
There's nothing in this recipe that would usually pose a risk to pregnant people. Make sure the dairy products are pasteurised, and remember advice regarding egg safety can vary from country to country so check information local to you.
Make sure all the ingredients are in good condition and that this vegetable cake is prepared and stored safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is this savoury vegetable cake suitable for babies and toddlers?
As this recipe contains dairy milk and cheese, it would only be suitable for babies over 6 months old, who have been weaned on to solids.
If you are making this for young children or babies, leave out the salt. The NHS explains why it's best to avoid salt.
Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces. Don't put large pieces of vegetable in the cake.
Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with this vegetable cake?
The joy of this vegetable cake is it's a quick meal all in one, packed with veg and cheese, so it's perfect on its own or as part of a quick lunch on the go.
If you want to create a more varied plate, try serving with a crunchy, leafy salad.
I haven’t got frozen mixed veg, can I use fresh vegetables instead?
I haven't tested this recipe using fresh vegetables though, in theory, it should still work.
Chop your veg down into small pieces so they are easier to mix in. The cake might not take quite as long to bake using fresh vegetables because the mixture won't be as cold when it goes into the oven, so check it after 35 minutes.
Can I add extra vegetables to this recipe?
This vegetable cake is already packed with 250g (nearly 9oz) of veg, so adding more may overload the cake batter, meaning it won't bake properly.
Why not serve your veggie cake with extras on the side? A crunchy salad, potato wedges or some steamed greens would be lovely.
How should I store this vegetable cake? How long will it keep?
Once cooled this vegetable cake should be kept in the fridge to keep it fresh. Store in an airtight container or cover well with food wrap.
It will keep in the fridge for up to four days and works perfectly for lunches. If you're taking your vegetable cake for lunch on the go, it's a good idea to transport it in a cool bag with an icepack to keep it chilled until lunchtime. Allow it to come up to room temp before eating for the best flavour.
If you wanted to keep this vegetable cake for longer, it can be frozen on the day of baking and will keep for up to three months.
Can I leave this savoury vegetable cake out on the counter?
Once the vegetable cake has cooled it needs to be kept in the fridge. It's not safe to leave food like this out on the counter for long periods of time as bacteria can easily spread on it, potentially making you sick.
If you're serving this vegetable cake as part of a picnic or buffet, it can be out of the fridge or cool box for no longer than one and half hours total.
Can I make this vegetable cake ahead?
This vegetable cake is great warm as well as cold and keeps pretty well, so you can make it ahead if you need to.
As with other baked treats, this vegetable cake is tastiest when fresh, so it's best to make this no more than a day ahead.
You can also freeze your vegetable cake if you need to make it well in advance. Cool it, then store it in a sealed container in the freezer until you're ready. There are more tips below on how best to freeze this cake.
Should I keep this vegetable cake in the refrigerator?
Yes, this vegetable cake needs to be kept in the fridge because of the amount of veg in it. Keeping the cake in the fridge keeps it fresh and reduces the risk of food-borne illness.
Can I freeze this vegetable cake?
Yes, this vegetable cake freezes well so you can freeze a whole cake, or freeze slices so that you can just get out a few at a time.
It's best to freeze on the day of making so that the cake is being kept at its freshest. Once totally cooled, either slice your cake into portions or keep it whole.
If you're keeping the cake whole, wrap it well with food wrap and add a final layer of tin foil if you want to give it some extra protection.
If you're freezing in slices, these can be kept in a sealed container, divided with small pieces of parchment paper to stop the slices sticking together. Try to use a box that the slices fit into snuggly into, aiming not leaving too much air space. This helps reduce freezer burn, and takes up less space in the freezer.
Label your container with the date and what's inside so that you know when to use it up by. Properly wrapped, this vegetable cake will keep for up to three months in the freezer.
To defrost your cake, transfer it to the fridge to thaw out overnight. Once thawed, eat within 24 hours and do not refreeze.
What is the best way to reheat this vegetable cake?
Personally, I prefer to just enjoy this vegetable cake cold as, like some breads, it can dry out when you reheat it.
The best way to reheat it would probably be in the microwave. Transfer a slice onto a microwave-safe plate and loosely cover. Heat on full in bursts of 30 seconds, making sure the cake is hot right through before serving. Repeat for all servings.
Can I make this savoury vegetable cake in a different quantity in a or different size tin?
If you want to make more or less of this recipe then go right ahead.
To keep the cake in proportion, you'll need to use a tin size that suits the quantity of batter. If you choose to make less batter but still use the same size tin, your cake will turn out very thin!
Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make. Follow these servings for the size tin you want to use:
- 18cm (7inch) = 7 servings
- 20cm (8inch) = 9 servings
- 25cm (10inch) = 15 servings
If you wanted to make two 23cm cakes the just double the amounts, setting the servings to 24, and divide the cake mixture between two tins.
When you adjust the number of servings the ingredient quantities will update automatically for you. Some might go into a decimal place, so round up or down if you need to, bearing in mind that big changes to the balance of the recipe may affect the final results.
Can I make this vegetable cake into individual portions?
To make this vegetable cake into individual portions, you could use a muffin tray to bake them in. I haven't tested this exact recipe using a muffin tray but my savoury vegetable muffins are very similar and make really cute individual cakes, ready to pop in lunchboxes.
Line a 12 hole muffin tray with cases and divide the mixture between them. You might have a bit of cake batter leftover depending on how deep your muffin tray is.
As these muffins are smaller than a full cake they will bake a little quicker so check them after 30 minutes to see if they are done.
If taking into a school, it's best to leave out the pine nuts as most schools have a nut free policy.
Can I make this vegetable cake in a stand mixer such as a KitchenAid or Kenwood Mixer?
If you find it easier, you can use a free-standing mixer to make this cake batter. It can be a bit thick by the time all the veg and cheese is added so you might need to finish it off by hand.
Fit the paddle beater attachment and mix the milk, oil, and egg together. Once you add the flour, garlic, cumin and sage be sure to keep the mixer on slow and only mix until everything is incorporated. Scrape down the sides of the bowl before adding the veg and cheese. If your mixer can manage it, use slow, short bursts again to fold in the veg and cheese. If not, finish off by hand, mixing just until all the vegetables and cheese are evenly distributed.
Can I make this vegetable cake with a food processor?
A food processor blade would chop all the veg into tiny pieces, and wouldn't mix the rest of the cake batter properly, so it's best to stick to a bowl and spoon. Some food processors do have special attachments for cake making, so check your instructions and follow the advice regarding stand mixers above if so.
How can I make sure this vegetable cake is perfectly cooked?
This is a really easy cake mix and such a great way to get more vegetables into the kids at lunchtime. With a few simple tricks and tips, you'll have a perfect vegetable cake first time.
Start by turning the oven on to give it time to come up to temperature, and then grease and line the tin so that it's ready when you need it.
Once the oven is on, it might be a good idea to weigh out the vegetables into a separate bowl, particularly if they are in a big frozen lump. This will give them a few minutes to thaw out and separate whilst you prepare the rest of the cake batter, and will make it easier to stir them into the mix.
Start the cake batter with the wet ingredients, whisking the olive oil, milk, and eggs together. Next, add the dry ingredients: the flour, garlic granules, dried sage, and ground cumin. Fold into the egg mix until you have a smooth batter with no lumps of flour. Don't over mix as this can make the final cake tough.
Now add the grated cheese and frozen vegetables. The mix will be quite thick now and if the vegetables are very cold, it might be a bit tricky to stir. Keep going, stirring and folding gently until everything is mixed together.
Pile the cake mix into the tin and level off with the back of your spoon. Sprinkle the pine nuts over the top and put the cake in the middle shelf of the oven for 45 minutes.
Keep an eye on your cake through the oven door. If the pine nuts look like they might be starting to burn, loosely cover the top of the tin with some foil.
This cake can take up to an hour to bake depending on how cold the mixture is to start with. Use the skewer test to check the cake is done - the skewer should come out clean with no sticky bits of batter when pushed into the centre of the cake.
When the cake is fresh out of the oven, it will be delicate. Allow it to cool and firm up in the tin for 10 minutes before turning out onto a wire rack.
Why did my vegetable cake turn out dry and burnt?
With all the juicy veg, this cake shouldn't turn out dry. Make sure to measure all of the ingredients carefully so that the right amounts go into the mixture. When following a recipe for the first time, I like to measure everything before I start so that there's less room for mistakes.
This cake can take quite a while to bake, so if the oven is too hot, or the cake is left in too long, it will eventually dry out.
You can keep an eye on the cake through the oven door. The pine nuts on top are a good indicator as they will start to brown before the cake. Loosely cover the top with tin foil if you are worried it might burn. This will protect the top whilst the middle finishes cooking.
Use the skewer test to check the cake is done - the skewer should come out clean with no sticky bits of batter when pushed into the centre of the cake.
Why did my vegetable cake turn out soggy and undercooked?
Using frozen veg can mean the cooking time is a bit tricky to gauge. It might take up to an hour to cook all the way through, so be patient.
Make sure to preheat the oven. If it isn't hot enough, the cake won't bake properly; the veg might thaw out and go soggy before the cake has had time to cook.
You can keep an eye on the cake through the over door. Try not to open the door too often as this will reduce the temperature in the oven, meaning the cake will take longer to cook and may collapse.
If the pine nuts on top look like they are starting to burn but the cake hasn't finished cooking then cover with a piece of tin foil to protect the top.
Use the skewer test to check the cake is done - the skewer should come out clean with no sticky bits of batter when pushed into the centre of the cake. If the cake looks like it needs more time, put it back in.
Why didn’t my vegetable cake rise?
For this vegetable cake, we're just using self-raising flour with no other added raising agents so don't expect a large dome on your finished cake. It should just have a gentle rise.
If your cake comes out dense and flat as a pancake, a few factors may be at play that you should be able to fix for next time.
- Old flour. The raising agent present in self-raising flour can lose its reaction potential over time, so check the flour is in date and has been stored in a sealed container.
- The batter was left too long. As soon as the dry ingredients (including the flour and its raising agent) are added to the wet ingredients, the reaction that makes cakes rise will start, producing tiny bubbles. If the cake batter is over-worked, or left on the side for a long time before going into the oven, some of these bubbles will disappear before they've had a chance to work. That is why it's important to preheat the oven and line the cake tin first, so once the batter is done it can go straight in the oven.
- The wrong oven temperature. Oven temperature is key. Too cold and there won't be enough energy for the rising reaction to take place. Too hot and the cake will rise rapidly and then sink because the cake hasn't had time to bake and hold its shape.
- Temperature fluctuations. Opening the oven door can cause problems for baked goods, especially early on in the baking time as this causes a rapid drop in temperature than can make the cake collapse.
How can I add/change the flavours in this savoury vegetable cake?
It's really fun to play around with the flavours of this cake. You could try different frozen mix veg, use a different cheese, or play around with the nuts and spices.
Here are some ideas to try:
- Mediterranean vegetable mix with smoked cheese or parmesan. Add some black olives too - it'll be perfect with pine nuts on top.
- Green vegetable mix with blue cheese. This would be delicious with walnuts on top.
- Frozen sweetcorn with cheddar. Add some spice with a teaspoon of chilli flakes.
Print this vegetable cake recipe
Easy Savoury Vegetable Cake Recipe
Ingredients
- 2 medium free range eggs
- 150 ml (5.1 floz) whole milk
- 100 ml (3.4 floz) olive oil
- 120 g (4.2 oz) grated/shredded cheddar cheese vegetarian if required
- 2 tsp garlic granules
- 1 tsp dried sage
- 1 tsp ground cumin
- pinch salt and black pepper
- 250 g (8.8 oz) frozen chopped vegetable mix
- 250 g (8.8 oz) self-raising white flour (self rising flour)
- 50 g (1.8 oz) pine nuts
Equipment
- Round loose-bottomed 23cm (9") nonstick cake tin
- Foil
Instructions
- Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
- Grease and line a 23cm (9 inch) nonstick cake tin with baking paper.
- Put the milk, eggs and oil in a large bowl and whisk together.
- Add the self-raising flour, garlic granules, sage, cumin and a pinch of salt and pepper. Fold together.
- Add the veg and cheese and fold through - the mixture will be very thick, especially if the vegetables are still frozen.
- Spoon the batter into the lined cake tin and level off.
- Sprinkle the pine nuts all over the top.
- Bake for 45 minutes to 1 hour or until risen and golden brown on top. The exact cooking time will depend on how cold your mix is when it goes into the oven. If pine nuts look like they might burn, put a piece of foil loosely over the top.
- Cool for a few minutes in the tin, then turn out onto a wire rack to cool completely.
Video
Notes
Nutrition
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Mandy says
I made this recipe tonight. I didn’t have the exact spices, so I used an”Italian herbs” blend, and topped with grated cheese (nut free for lunch boxes).
The cake had the most wonderful, light texture.
My 6 year old son loved it hot out of the oven! Win!
Thank you!
Saira says
This is one of the best savoury cakes i have ever tried! tastes amazing and great texture. i am not a fan of pine nuts so put extra cheese on top and it was delicious. This is a go to staple bake now when i have frozen veg to use up! 5 stars