Veggie and Parmesan Cake Recipe

Name: Veggie and Parmesan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 whole Head Of Savoy Cabbage; 1 head Broccoli; 8 whole Carrots; 1 whole Red Onion, Peeled; 1 clove Garlic; 2 teaspoons Chopped Rosemary; 5 Tablespoons Olive Oil; 2 Tablespoons Roasted Almond Oil; 8 whole Eggs; 1 bunch Basil, Chopped; 1- 1/2 cup White Whole Wheat Flour; 2- 1/2 teaspoons Baking Powder; 1/2 teaspoons Turmeric; 2 cups Grated Parmesan Cheese; 1 pinch Salt And Pepper; 1 teaspoon Butter, For Greasing Pan; 2 Tablespoons Sesame Seeds

Servings: persons

1/2 whole Head Of Savoy Cabbage
1 head Broccoli
8 whole Carrots
1 whole Red Onion, Peeled
1 clove Garlic
2 teaspoons Chopped Rosemary
5 Tablespoons Olive Oil
2 Tablespoons Roasted Almond Oil
8 whole Eggs
1 bunch Basil, Chopped
1- 1/2 cup White Whole Wheat Flour
2- 1/2 teaspoons Baking Powder
1/2 teaspoons Turmeric
2 cups Grated Parmesan Cheese
1 pinch Salt And Pepper
1 teaspoon Butter, For Greasing Pan
2 Tablespoons Sesame Seeds

1
Preheat oven to 350 degrees F degrees.
2
Cut the cabbage, broccoli and carrots and boil them for 15 minutes in a covered pan with a teaspoon of salt, until soft.
3
Strain and let drip in the colander for a few minutes so they dry and cool.
4
Set aside.
5
In the meantime, prepare the batter.
6
Cut a few thin rings off the red onion to use on top of the cake after and chop the remainder of the onion.
7
Chop the garlic.
8
Saute the chopped red onion, garlic and rosemary together with the olive oil and roasted almond oil in a saucepan about 8 minutes.
9
Remove from heat and allow to cool.
10
Whisk eggs, add to the olive oil and onion mixture and whisk together.
11
Stir in basil.
12
Sift the flour, baking powder and turmeric into a large bowl, and add the parmesan, and a pinch each of salt and pepper.
13
Add the egg mix and whisk to eliminate lumps.
14
Add the veggie mix and stir very gently, just to incorporate.
15
Line the bottom of a 9-inch round springform pan with parchment paper.
16
Butter the sides.
17
Put the sesame seeds in the pan and toss them around so that they stick to the sides.
18
Pour in the mix, arrange the reserved onion rings on top and bake cake in the center of the oven for 45 minutes, until golden brown.

1074

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/2 whole Head Of Savoy Cabbage, 1 head Broccoli, 8 whole Carrots, 1 whole Red Onion, Peeled, and more.

Yes, Veggie and Parmesan 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.

That's it — enjoy your meal!

Veggie and Parmesan Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions