Name: Rainbow Veggie Cake (Savory)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: International
Ingredients: 1 cup (120 g) all-purpose flour; 1/2 cup (60 g) whole-wheat flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 4 large eggs, room temperature; 1/3 cup (80 ml) extra-virgin olive oil; 1/2 cup (120 ml) plain Greek yogurt; 1/4 cup (60 ml) milk (dairy or unsweetened soy); 1 cup (100 g) shredded sharp cheddar cheese; 1/4 cup (25 g) grated Parmesan; 1/2 cup (75 g) finely diced red bell pepper; 1/2 cup (60 g) grated carrot; 1/2 cup (80 g) sweet corn kernels (fresh or thawed frozen); 1/2 cup (60 g) chopped spinach leaves; 1/2 cup (60 g) finely shredded purple cabbage; 2 Tbsp chopped fresh parsley; 1 tsp dried Italian herb blend

hort Description

This colourful, savoury “cake” layers finely diced vegetables in a tender, cheese-speckled batter, then bakes them into a striking rainbow slice. Served warm or at room temperature, it works equally well as a brunch centrepiece, meat-free main, or vibrant party appetiser.

Why You’ll Love This Recipe

Eye-catching presentation: Each slice reveals bright bands of red, orange, yellow, green, and purple vegetables.
Nutrient-dense: Packed with five different vegetables, whole-grain flour, and protein-rich cheese.
One-bowl batter: Minimal equipment is required—no stand mixer needed.
Flexible: Swap in seasonal produce or use up odds and ends in the crisper.
Make-ahead friendly: The cake tastes even better after the flavours settle overnight.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Red bell pepper, finely diced
Carrot, grated
Sweetcorn kernels (fresh or thawed)
Baby spinach, chopped
Red cabbage, finely shredded
Extra-virgin olive oil
Eggs
Whole-milk Greek yoghurt
Grated mature Cheddar (or sharp Edam)
Whole-wheat flour
Baking powder
Fine sea salt
Freshly ground black pepper
Smoked paprika
Grated Parmesan for topping (optional)

Directions

Prepare the tin
Line a 20 cm (8 in) spring-form pan with baking parchment and lightly oil the sides.
Sauté vegetables
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté each vegetable separately for 2–3 minutes just to soften, seasoning lightly. Transfer to separate bowls to preserve the colour bands.
Mix the batter
In a large bowl whisk the eggs, yoghurt, remaining olive oil, salt, pepper, and smoked paprika until smooth. Stir in grated Cheddar.
Add dry ingredients
Sift the flour and baking powder directly over the wet mixture; fold gently until just combined.
Layer
Spoon one-fifth of the batter into the pan. Scatter the red pepper evenly. Repeat with batter and vegetables in the order of the rainbow: carrot, corn, spinach, cabbage. Finish with the last of the batter and smooth the top. Sprinkle Parmesan if using.
Bake
Bake at 180 °C (160 °C fan) for 45–50 minutes, or until a skewer inserted in the centre emerges clean.
Cool and serve
Cool in the pan 10 minutes, then release the ring and slide onto a rack. Serve warm, or cool completely and slice.

Servings and Timing

Yield: 8 generous slices
Prep time: 25 minutes
Cook time: 50 minutes
Total time: 1 hour 15 minutes

Variations

Gluten-free: Replace whole-wheat flour with a 1 : 1 gluten-free baking blend plus ½ tsp xanthan gum.
Vegan: Swap eggs for 4 tbsp ground flaxseed mixed with 120 ml water; use unsweetened soy yoghurt and plant-based cheese.
Spice it up: Add 1 finely minced jalapeño to the red pepper layer or ½ tsp chilli flakes to the batter.
Different cheeses: Try Gruyère, goat’s cheese, or feta for distinctive flavour profiles.
Mini loaves: Divide the batter between greased muffin tins and bake 20–22 minutes for individual portions.

Storage/Reheating

Refrigerate: Wrap slices airtight; keep up to 4 days.
Freeze: Portion and freeze for up to 2 months; thaw overnight in the fridge.
Reheat: Warm slices in a 180 °C oven for 10 minutes or in a covered skillet over low heat until heated through. Avoid microwaving, which softens the crust.

FAQs

Can I substitute other vegetables?

Absolutely. Use zucchini, beetroot, or roasted pumpkin; keep the overall volume the same so the batter ratio remains balanced.

What if I only have plain white flour?

Plain (all-purpose) flour works; the crumb will be slightly lighter and less nutty but still delicious.

Do I need to cook the vegetables first?

A quick sauté removes excess moisture, ensuring the cake does not become soggy and the colours stay vivid.

Can I omit the cheese?

Yes, though the cake will be less rich. Increase salt slightly and consider adding 2 tbsp nutritional yeast for depth.

How do I know the cake is fully baked?

Insert a skewer into the centre; it should come out clean and dry. The top will be golden and feel firm when pressed.

Is this recipe child-friendly?

Yes; its mild flavour and bright colours appeal to children. Dice vegetables very small for a tender bite.

Can I prepare the batter in advance?

It is best baked immediately because the leavening activates on mixing. You may, however, sauté vegetables up to a day ahead.

Does the cake rise much?

Moderately. Expect about a 20 % rise; leave 1 cm head-space in the pan to prevent overflow.

May I use pre-shredded cheese?

Pre-shredded cheese often contains anti-caking agents that hinder melting. Freshly grated cheese yields a smoother crumb.

Can I serve it cold?

Yes. Chilled slices hold together neatly and are excellent for lunch boxes or picnics.

Conclusion

This savoury Rainbow Veggie Cake marries vibrant aesthetics with wholesome ingredients, offering a versatile dish that impresses on the table yet requires only straightforward techniques. Serve it at brunch, carry it to a potluck, or freeze portions for busy weekdays—its flavourful layers and nutritional balance make it a recipe you will return to often.