Egg-free Parsley & Cheese Pound Cake

Egg-free Parsley & Cheese Pound Cake

Parsley is full of nutrients that you could almost call it an edible supplement. It's not easy to eat raw, but if you bake it into a cake, you can consume lots.

Ingredients: Makes 2 small pound cakes

Italian parsley (or normal parsley)
2 bunches (15 g)
Cake flour
200 g
Baking powder
10 g
180 ml
80 g
2 pinches (about 2 g)
Olive oil
60 g
Pizza cheese
40 - 60 g


1. I use about this much parsley.
2. Mince the parsley, including the stalks.
3. Add the parsley, olive oil, sugar and salt to the bowl and mix well.
4. Add the milk and baking powder to the bowl from Step 3 and mix well. Add the cake flour and mix well.
5. Add the cheese to the batter from Step 4 and mix.
6. Pour the batter into pound cake pans. Bake at 180º for 30-35 minutes. (The cakes will expand to about 1.5 times their original size)
7. After they cool, they're done.
8. These cakes are delicious right out of the oven or chilled in the refrigerator.

Story Behind this Recipe

I had lots of Italian parsley growing in my garden and I wanted to use it up.
Also, since my son is allergic to eggs I came up with an egg-free recipe.
No need to sift the dry ingredients! And the batter is made in one bowl, so you won't have to do a lot of dishes.