Simple Vegan Protein-Packed Savory Cake
Ingredients
- 250g all-purpose flour
- 10g baking powder
- 40g chickpea flour (or lupin flour)
- 250g plant-based milk
- 40g oil
- 140g zucchini
- 40g oil-packed sun-dried tomatoes
- salt and pepper
Optional add-ins
- olives (to taste)
Preparation
Preheat the oven to 180°C with fan setting.
Sauté the zucchini in a pan with a little oil until lightly golden and to reduce moisture during baking.
In a bowl, mix the flours, baking powder, and a large pinch of salt.
Pour in the milk while stirring with a whisk, then add the oil.
If the batter seems too thick, you can add a little more milk.
Add the cooked zucchini cubes and the pre-chopped sun-dried tomatoes.
Grease and flour your cake pan or line with parchment paper, then pour in the batter.
Bake for 40-50 minutes.
Check doneness with a skewer or knife blade; it should come out clean.
Tips
You can add other vegetables or ingredients as desired, but always include olives for extra flavor.
