Gluten-Free Vegetarian Cake Salé (Savory Cake)

“Cake salé simply means savory cake in French. You can serve this for brunch when you have company. Or this can be a perfect light lunch with some salad/soup. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog,”
1hr 5mins
1 loaf

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 4 cups vegetables, chopped (I used zucchini, red pepper and onion)
  • salt and pepper
  • oil, for spraying the loaf pan
  • 1 12 cups gluten-free flour
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 3 eggs
  • 100 ml milk (I used almond milk)
  • 100 ml plain yogurt
  • 14 cup parmesan cheese, grated
  • 1 tablespoon parmesan cheese, grated, for topping
  • 1 tablespoon fresh herbs, of your choice (optional, I used tarragon.)


  1. Heat oil in a sauté pan and sauté all the vegetables with salt and pepper until they become soft. If you are going to use any herbs, add them at the end. Set aside.
  2. Spray inside an 8.5 x 4.5 loaf pan and preheat oven to 350°F/180°C degrees.
  3. Mix flour, baking powder and salt in a bowl.
  4. Beat eggs in a small bowl and add to the dry ingredients.
  5. Add milk, yogurt, and cheese and mix well.
  6. Add cooked vegetables and gently mix.
  7. Transfer to the pan and sprinkle Parmesan cheese on top.
  8. Bake for about 45 minutes.
  9. Cool, infuse love, slice and serve!

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