Description
This vegan savory cake with sun-dried tomatoes and herbs is the perfect cocktail hour snack.
Ingredients
Scale
- 3 tablespoons flaxseed meal* (see note below)
- 2 1/4 cups all-purpose flour
- 3 tablespoons nutritional yeast
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 5 sun-dried tomato halves, finely chopped (1/4 cup)*
- 1 1/4 cups oat milk or cashew milk
- 1/3 cup extra virgin olive oil
- 1/4 cup finely chopped fresh herbs (dill, parsley, cilantro, and/or scallions)
Instructions
- Preheat the oven to 375ºF. Grease a loaf pan with olive oil; set aside.
- In a medium bowl, stir the flaxseed meal with 1/2 cup water. Let stand for about 5 minutes, stirring once or twice, while you prep the other ingredients. The mixture should thicken and become a bit gelatinous – this is known as a “flax egg”.
- In a large bowl, whisk together the flour, nutritional yeast, baking powder, salt, pepper, and sun-dried tomatoes.
- To the flax mixture, add the milk, oil, and herbs, and whisk to combine.
- Pour the milk mixture into the flour mixture, and fold just until there are no large patches of flour left. Do not overmix.
- Transfer the batter to the prepared loaf pan. Bake until the cake is lightly golden on top, starts to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry or with a few crumbs, about 45 minutes.
- Let the cake stand in the pan for 15 minutes. Then transfer to a cooling rack and cool for another 15 minutes before slicing. Store leftovers at room temperature for up to a day, or in the fridge for up to 5 days.
Notes
- If you eat regular eggs, you can skip the flax and add 2 large eggs to the wet ingredients in step 4.
- Be sure to use the dry kind of sun-dried tomatoes, not the ones packed in oil. Alternatively, substitute with chopped pitted kalamata olives.
Nutrition
- Serving Size: 1/8 of the cake
- Calories: 175
- Sodium: 77 mg
- Fat: 6.2 g
- Carbohydrates: 25 g
- Fiber: 2.8 g
- Protein: 5.5 g
