Gluten-Free Vegetarian Cake Salé

Gluten-Free Vegetarian Cake Salé

This is a moist, gluten-free cake salé.

Ingredients: 21 x 11.5 cm cake mold

Olive oil
1 tablespoon
Your choice of vegetables (zucchini, onion, bell peppers, etc.) chopped
5 cups
Salt and pepper
a small amount
Vegetable oil or butter to grease the pan
a small amount
Rice flour or other gluten-free flour
200 g
Baking powder
2 teaspoons
1/2 teaspoon
Milk or soy milk
100 ml
Plain yogurt
100 ml
Grated cheese
30 g
Grated cheese for topping
1 tablespoon
Your choice of fresh herbs (optional) (I use tarragon)
1 tablespoon


1. Heat oil in a frying pan, sauté the vegetables until tender, then season with salt and pepper. If using herbs, they should be added at the end.
2. Grease the pan with oil or butter and preheat the oven to 180℃.
3. Combine the flour, baking powder, and salt in a bowl, and mix.
4. Break the eggs in a smaller bowl, beat, then add to the flour mixture from Step 3.
5. Mix in the milk or soy milk, yogurt, and grated cheese.
6. Add the sautéed vegetables, and lightly mix.
7. Put the batter in a mold, then evenly sprinkle grated cheese on top.
8. Bake for 45 minutes in oven.
9. Once it slightly cools, remove the cake from the mold to cool, add a touch of love and gratitude, slice, then serve.

Story Behind this Recipe

I came up with recipe for cake salé that those with wheat or gluten allergies can eat.