Description
A vibrant and savory Rainbow Veggie Cake packed with colorful vegetables, sharp cheeses, and wholesome flours. This loaf-style cake is easy to prepare, bursting with flavor and texture, and perfect for any occasion as a nutritious snack or side dish.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Wet Ingredients
- 3 large eggs
- 1/2 cup extra-virgin olive oil
- 1 cup plain Greek yogurt
- 1/2 cup milk (dairy or unsweetened soy)
Cheeses
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Vegetables and Herbs
- 1 cup finely diced red bell pepper
- 1 cup grated carrot
- 1 cup sweet corn kernels (fresh or thawed frozen)
- 2 cups chopped spinach leaves
- 1 cup finely shredded purple cabbage
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried Italian herb blend
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lightly greasing it and lining with parchment paper to ensure easy removal of the cake.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, fine sea salt, and freshly ground black pepper until thoroughly mixed for an even rise.
- Prepare Wet Mixture: In a separate bowl, beat the eggs until frothy. Whisk in extra-virgin olive oil, plain Greek yogurt, and milk until the mixture is smooth and homogenous.
- Mix Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently just until the batter is combined with no visible dry flour. Avoid overmixing to keep the cake tender.
- Add Cheese and Herbs: Fold in the shredded sharp cheddar cheese, grated Parmesan, and dried Italian herb blend to infuse savory flavors.
- Fold in Vegetables: Gently incorporate the vegetables in order: red bell pepper, grated carrot, sweet corn, chopped spinach, and shredded purple cabbage, distributing evenly throughout the batter.
- Fill Pan: Spoon the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes. Then carefully lift it out using the parchment paper edges and transfer to a wire rack. Allow it to cool at least 20 minutes before slicing.
- Serve and Store: Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use fresh or thawed frozen corn kernels for best texture.
- Do not overmix batter to keep the cake light and tender.
- Line your loaf pan with parchment paper for easy removal.
- Vegetables can be swapped or varied according to preference and seasonal availability.
- Leftovers can be toasted lightly before serving for extra crispness.
