Savory Vegetable Cake (Oven-Baked)

Texture you’ll get

Moist, sliceable crumb
Tender vegetables throughout
Lightly golden crust
Holds together but not dense

Ingredients (8–10 slices)

Vegetables

1½ cups grated carrots
1 cup finely chopped mushrooms
1 cup finely chopped cabbage (or zucchini)
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp oil or butter (for sautéing)

Batter

3 large eggs
½ cup milk (or yogurt)
⅓ cup oil (vegetable or olive oil)
1 cup all-purpose flour
½ cup semolina (or extra flour)
1½ tsp baking powder
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp turmeric (for color)
Optional: ½ tsp dried herbs (thyme, oregano)

Optional add-ins (highly recommended)

½ cup grated cheese (cheddar or mozzarella)
2 tbsp chopped parsley or green onions

Step-by-Step Instructions

1. Prep the vegetables

Heat 2 tbsp oil or butter in a pan over medium heat.

Add onion and sauté 3–4 minutes until soft.
Add garlic, mushrooms, cabbage, and carrots.

Cook 5–7 minutes, stirring, until:

Vegetables soften
Excess moisture evaporates

Season lightly with salt and pepper.
Remove from heat and let cool slightly.

🔑 This step prevents a soggy cake.

2. Prepare the batter

In a large bowl, whisk:

Eggs
Milk (or yogurt)
Oil

In a separate bowl, mix:

Flour
Semolina
Baking powder
Salt
Spices

Gradually combine dry ingredients into wet ingredients until smooth.

3. Combine

Fold the cooled vegetables into the batter.
Add cheese and herbs if using.

The batter should be thick but pourable.

4. Bake

Grease and line a 7–8 inch round pan (or loaf pan).

Pour batter in and smooth the top.

Bake at 350°F (175°C) for 45–55 minutes, until:

Top is golden
A toothpick comes out clean
Center feels firm

5. Cool & slice

Let cool 15–20 minutes before removing from pan.
Slice once fully set for clean cuts like the photo.

Serving Ideas

Warm with yogurt or sour cream
As a light dinner with salad
Cold slices for lunchboxes
With chili sauce or garlic sauce on the side

Pro Tips

For extra moisture: add 2 tbsp sour cream or yogurt
For gluten-free: use chickpea flour + rice flour
For protein boost: add cooked lentils or chickpeas