Savory Vegetable Cake Recipe

Name: Savory Vegetable Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Savory Vegetable Cake; 1 cup coarse semolina flour; 1/2 cup chickpea flour; 1 cup yogurt; 1/4 cup olive oil; 1 tablespoon baking powder; Dice following vegetables finely; 1 carrot; 1 small potato; 1 small onion; 1 red bell pepper; 2 scallions; 1/2 cup peas; 1/2 cup shredded cabbage / shredded zucchini; 1/2 cup cilantro leaves; 1 juice of lemon; 2 tablespoons honey; 1 tablespoon salt; Pound following ingredients in a pestle mortar/food processor to paste.; 2 garlic cloves; 1 inch ginger piece; 3 small green chillies; 1 tablespoon cumin; For tempering; 2 tablespoons ghee/coconut oil; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; pinch asafotida/Hing - Optional

Servings: persons

Savory Vegetable Cake
1 cup coarse semolina flour
1/2 cup chickpea flour
1 cup yogurt
1/4 cup olive oil
1 tablespoon baking powder
Dice following vegetables finely
1 carrot
1 small potato
1 small onion
1 red bell pepper
2 scallions
1/2 cup peas
1/2 cup shredded cabbage / shredded zucchini
1/2 cup cilantro leaves
1 juice of lemon
2 tablespoons honey
1 tablespoon salt
Pound following ingredients in a pestle mortar/food processor to paste.
2 garlic cloves
1 inch ginger piece
3 small green chillies
1 tablespoon cumin
For tempering
2 tablespoons ghee/coconut oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
pinch asafotida/Hing - Optional

1
Preheat the oven to 375u00b0F.
2
Peel the carrot, potato and onion, dice them finely along with red bell pepper and scallions. Add peas and shredded cabbage or zucchini to the mix. Also add chopped cilantro leaves.
3
Pound garlic, ginger, green chillies and cumin seeds in a pestle mortar/food processor to paste.
4
Mix semolina flour, chickpea flour and baking powder in a large bowl. Add yogurt and olive oil and mix well.
5
Add all the vegetables to the batter along with garlic-ginger-chili paste. Add lemon juice, honey and salt. Mix well, batter should be thick at this point.
6
Next, heat 2 tbsp ghee, add the mustard seeds and let them pop (it will make popping sound). Now add the cumin seeds and asafoetida/hing, cook for only few seconds. Add this to the batter.
7
Add 1/4 cup of hot water to the batter and mix thoroughly with a wooden spoon. Pour the batter in the oil greased cake pan. Sprinkle generous amount of sesame seeds on top. Place in the centre of the oven for 15 minutes than reduce the temperature to 300u00b0F for another 45-60 minutes until cake has a dark brown color and toothpick comes out clean. Remove from the oven and cool in the pan for 30 minutes. Take the cake out of the pan, cut into slices and serve warm or cold.
8
This dish will stay well in the fridge for up to 3 days.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Savory Vegetable Cake, 1 cup coarse semolina flour, 1/2 cup chickpea flour, 1 cup yogurt, and more.

Yes, Savory Vegetable Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Savory Vegetable Cake

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