French Cake Salé (Savory Snacking Cake)

This vegan savory snacking cake is studded with sun-dried tomatoes and fresh herbs.

When you think French food, your brain probably surfaces things like bourguignon, croque monsieur, croissants, and of course, baguettes. Cake salé, on the other hand, is likely a less familiar concept.

Cake salé – pronounced “kek sa-LAY” – literally translates to “salty cake”. Don’t worry, you won’t find any chocolate ganache or rainbow sprinkles here. Instead, cake salé refers to a loaf-shaped quick bread studded with all kinds of savory add-ins – think olives, hard cheeses, ham or bacon, and veggies and herbs. Savory cake is typically served during apéro (pre-dinner cocktail hour with finger foods) and picnics.

The first savory French cake I ever made was David Lebovitz’s recipe with bacon and blue cheese from his book, The Sweet Life in Paris. As someone with more of a salty tooth than a sweet one, I completely fell in love with the idea

Over half a decade later, I found myself working on a series of savory baking recipes as a contributor to Joe Yonan’s Mastering the Art of Plant-Based Cooking. This idea of the savory snacking cake came back to me, and I got to work testing a vegan version with sun-dried tomatoes and fresh herbs.

Unfortunately, the recipe was left on the cutting room floor somewhere along the book-editing process. (I’m assuming it was a bit too similar to the cornbread in the same chapter.) But I’m so excited to be able to share it with you here instead!

What’s In This Savory Cake

This savory quick bread is made with a simple batter of all-purpose flour, plant-based milk, olive oil, sun-dried tomatoes, fresh herbs, and nutritional yeast for a “cheesy” flavor. It comes together quickly and easily, and you don’t need to use any special equipment. The recipe results in a moist, spongy cake with a lightly crisp top. 

Key Ingredients + Substitutions

• All-Purpose Flour: Makes up the bulk of the batter.
• Olive Oil: If you don’t like the taste of olive oil in baked goods, sub with a neutral oil, like avocado.
• Milk: I generally recommend Oatly oat milk for cooking. You can also use cashew or soy milk here. I don’t recommend almond milk here because its flavor can be overpowering.
• Flaxseed Meal (i.e. Ground Flaxseeds): When combined with water, it takes on a gelatinous texture and acts like eggs in vegan baked goods. (Hence why the mixture is known as a “flax egg.”) If you eat regular eggs, you can skip the flax and add 2 large eggs to the wet ingredients in step 4.
• Baking Powder: Helps the cake rise and become fluffy.
• Nutritional Yeast: Adds a “cheesy” flavor to this vegan cake. Don’t hesitate to buy it if it’s your first time – it lasts forever in the pantry. Look for Bob’s Red Mill or Bragg brands.
• Herbs: I like to use a mix of dill and parsley. You can use either one, as well as cilantro or scallions. Do not substitute with dried herbs.
• Sun-Dried Tomatoes: Punctuate the cake with delicious sweet-salty bits. Be sure to use the dry kind, not the ones packed in oil. Alternatively, substitute with chopped pitted kalamata olives.

How to Make Vegan Cake Salé

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Mix Up the “Flax Egg”

In a medium bowl, whisk the flaxseed meal with water, and set aside for at least 5 minutes while you prep the remaining ingredients. The mixture should thicken and become slightly gelatinous.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, nutritional yeast, baking powder, salt, pepper, and sun-dried tomatoes.

Step 3: Mix the Wet Ingredients

To the bowl with the flax mixture, add the milk and olive oil, as well as the herbs. Whisk to combine.

Step 4: Combine the Batter

Pour the wet ingredients into the flour mixture and fold with a rubber spatula just until there are no large patches of dry flour left. Be careful not to overmix, or you’ll end up with a tough-textured cake.

Step 5: Bake the Cake

Transfer the batter to a loaf pan and bake for about 45 minutes. Cool the cake for 30 minutes before slicing.

How to Serve Savory Cake

If you want to stick to French tradition, serve this “gateau salé” as part of a cocktail hour spread, along with other little snackies like olives and dips. Alternatively, think of this treat as a European take on cornbread and serve it alongside hearty winter soups like creamy tomato or tempeh chili. I also like to top it with avocado mash for breakfast, in lieu of classic avocado toast.

This cake is best eaten the same day as it’s made, or by the next day. The leftovers are nice when reheated briefly in a toaster.

More Vegan Baking Recipes…

• Sun-Dried Tomato Scones
• Healthy-ish Banana Bread
• Sugar-Free Date Brownies
• Banana Oatmeal Breakfast Cookies

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.