This Gluten free savory veggie cake is soft, moist and absolutely delicious! Vegetarian and gluten free!
Inspired by a classic and well-known recipe, which runs on the web in a non-gluten free version in a multitude of copies, I decided to propose here a gluten free version that was very soft and tasty! The Gluten free savory veggie cake is tasty and also very nice to present for a buffet or a brunch, maybe already cut into cubes.
You will need:
- 3 eggs
- 125g of plain yogurt – don’t throw away the jar! Give it a wash and set aside
- One jar (of yogurt) of vegetable oil
- One jar of milk
- A handful of grated parmesan cheese
- Three jars of gluten free all purpose flour
- 16g of baking powder
- A pinch of salt
- Five cherry tomatoes
- One onion
- A couple of zucchini and carrots
- A hanful of frozen peas
First, cook the peas with a little onion and a drizzle of extra virgin olive oil. Drain and let it cool completely. Cut the carrot and courgette into julienne strips or with the help of a potato peeler, trying to avoid the softer part of the courgette.
Mix the eggs with the whisk until the mixture is frothy, then add the oil and the yogurt. Stir in the sifted flour and baking powder together with the milk. Also add the Parmesan.
With a rubber spatula, gently incorporate the courgette, carrot and peas. Salt to taste.
Let’s decorate our Gluten free savory veggie cake
Transfer the mixture to a greased and floured brownie pan
Cut the tomatoes in half and place each half, with the seeds facing upwards, on the surface of your cak, one per portion. Bake in preheated oven at 180°C for about 25/30 minutes or until golden brown.