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Rainbow Veggie Cake (Savory)

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A vibrant, loaf-style savory cake studded with rainbow-colored vegetables, melty cheese, and fresh herbs—ideal as a vegetarian centerpiece for brunch, lunchboxes, or picnics.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 °F (175 °C). Lightly grease and line a 9×5-inch loaf pan with parchment, leaving an overhang for easy removal.
  2. In a large bowl whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and pepper.
  3. In a separate bowl beat the eggs until frothy, then whisk in olive oil, yogurt, and milk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain.
  5. Fold in cheddar, Parmesan, and dried herbs.
  6. Gently fold in the vegetables in this order to keep colors distinct: red bell pepper, carrot, corn, spinach, and purple cabbage.
  7. Spoon the batter into the prepared pan, smoothing the top. Tap the pan lightly to release air pockets.
  8. Bake 45–50 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
  9. Cool in the pan 10 minutes, then lift out using the parchment and transfer to a rack to cool at least 20 minutes before slicing.
  10. Serve warm or at room temperature. Store leftovers airtight in the fridge up to 4 days, or freeze slices up to 2 months.

Notes

  • For a lighter crumb, substitute the whole-wheat flour with more all-purpose flour.
  • Swap cheeses: feta, mozzarella, or Gouda work well.
  • Make it gluten-free by using a 1:1 gluten-free flour blend.
  • Add heat with a pinch of chili flakes or diced jalapeño.
  • Reheat slices in a toaster oven for the best texture.

Nutrition

Keywords: savory vegetable cake, rainbow veggie loaf, vegetarian brunch, colorful baking, picnic recipe

Find it online: https://recipesfoodeasy.com/rainbow-veggie-cake-savory/