Gluten-Free Vegetarian Cake Salé (Savory Cake)

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Gluten Free Vegetarian Cake Sale

You might not know what cake salé is, but it was in huge demand a few years ago in Japan and more than 1,200 recipes have been posted on a popular Japanese recipe site. It simply means savory cake in French. I never made one when everyone was making it but decided to try it now. You can serve this for brunch when you have company. Or this can be a perfect light lunch with some salad/soup.


1 Tbsp olive oil
4 cups vegetables, chopped (I used zucchini, red pepper and onion)
Salt and pepper
Oil for spraying the loaf pan
1.5 cups (200 g) gluten-free flour
2 tsp baking powder
1/2 tsp salt
3 eggs
100 ml milk (I used almond milk)
100 ml plain yogurt
1/4 cup (30 g) Parmesan cheese, grated
1 Tbsp Parmesan cheese, grated, for topping
1 Tbsp 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!

Yield: 1 8.5 x 4.5-inch (21 x 11.5 cm) loaf