Savory cake with spinach and cheese
Easy to prepare, this savory vegetable cake recipe can be served for breakfast, as a snack, or as finger food. With optional ingredient variations.
This Recipe includes:
 | Flour – all-purpose flour or whole wheat flour. |
 | Grated cheese – cheddar, gruyère, mozzarella, or emmental cheese. |
 | Eggs – to bind the cake together |
 | Spinach – I recommend baby spinach, but you can use fresh regular spinach as well. |
 | Milk – add some airiness to the cake. |
 | Olive oil – for flavor |
 | (Optional) Sun-dried tomatoes |
 | Baking powder – this is leavening agent. You may not need it if you are using self-rising flour. |
 | Salt and pepper |
Like a regular cake, the savory vegetable cake recipe is simple, delicious, and quick to prepare. I love to prepare it in advance, and then just heat it up in the microwave before eating.
And if you are looking for an easy way to get your veggies in, look no further. Savory cake makes a great option for breakfast, which you can make in advance. It also can be served as finger food during a party, if you are having friends over.
But the best part about the recipe is how adaptable it is. You can swap out the ingredients and make several different varieties to serve and have on hand.
Recipe variations
Like the sweet version of a cake, a savory cake comes in many varieties. One of the most common type that is not vegetarian is bacon, black olives, and gruyère cheese. Other interesting variations are:
- Roquefort and cauliflower
- Dried tomatoes and basilic
- Fig and goat cheese
- Black olives and cheese
- Feta and dried tomatoes
- Smoked Salmon, avocado, and tomato confit
You can combine all sorts of ingredients and test it out which ones you prefer. The base ingredients of flour, eggs, cheese, and milk remain the same, so you can easily test out the other ingredients in the same proportions as the recipe below.
For the cheese, the ones that work well most of the time are hard cheeses such as gruyère, parmesan, or emmental. Goat cheese also works really well for that extra note of flavor.
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Savory vegetable cake
Equipment
Ingredients
Base Ingredients
- 1 cup of flour
- 4 eggs
- 3/4 cup of grated cheese eg. gruyère, emmental or feta
- 1/2 cup of milk
- 1/4 cup of olive oil
- 1 sachet of baking powder (1/2 tablespoon)
- pinch of salt and pepper
Substitutable Ingredients
- 1 cup of baby spinach
- 6-8 sun-dried tomatoes
Instructions
- Preheat the oven to 180C (350F).
- Mix the milk and eggs using a mixer.
- Add flour, salt, pepper, and baking powder and mix it all together into a smooth and creamy texture.
- Chop the spinach and dried tomatoes into small pieces.
- Stir in the ingredients along with the cheese and olive oil to the mixture.
- Grease the deep dish baking tray with some olive oil or butter, so that the cake does not stick.
- Transfer the mixture to a deep dish baking tray and put in the oven for 45 minutes at 180C (350F) until the top is lightly browned.
- Serve slightly warm or at room temperature.
Notes
- Roquefort and cauliflower
- Dried tomatoes and basilic
- Fig and goat cheese
- Black olives and cheese
- Feta and dried tomatoes
- Smoked Salmon, avocado, and tomato confit
- Bacon, black olives, and gruyère
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Savory cakes are usually eaten in smaller quantities as an appetizer or as a serving for breakfast.
Nonetheless, it can also be served as a main dish, perhaps combining with a salad or a soup. You can also combine it with easy to prepare dishes such as a charcuterie platter of smoked hams or cheese board.
How to store it?
If you want to store it, savory cakes do quite well in the fridge or freezer. Let it cool, and a quick tip is to cut the slices before you freeze it so that you can then just reheat the portion you want, for example, if you are having them for breakfast.
To prevent the cake salé from drying out in the freezer, wrap each slice in film paper before putting it in a ziplock bag. This is the same principle used for bread or brioches. If you do intend to freeze the savory cake for breakfasts, you could also bake it in cupcake trays for easy access and portion sizes.
If you intend to just keep it overnight (i.e. preparing it the day before a party, you don’t need to put it in the fridge. You can just leave it on the countertop at room temperature. If you do intend to put it in the fridge, wrap it in tin foil, and pop it in the oven to reheat at 180C (350F).
