Savoury Breakfast Cake
A cake to start the day? Totally! If you like your breakfast savory, this recipe is for you.
Servings
4 people
Prep Time:
20 min
Cook time:
55 min
Perfect For:
Breakfast
About this Recipe
Guys, this recipe is a banger, as long as you like your breakfast savory, obviously! Otherwise, you can definitely serve this cake for dinner as a side dish.
It’s packed with protein, and you can simply grab a slice on the go when you are in a hurry in the morning.
It’s so nourishing since it contains tofu, oats, and a lot of grains. And it’s incredibly tasty!
Ingredients
Dry Ingredients:
-
1 1/2 cups self-raising flour
-
1 cup oats
-
1 tsp sea salt
-
1 tsp baking powder
-
1 cup tofu
-
1/2 cup feta
-
1/2 cup sun-dried tomatoes, finely chopped
-
1/4 cup black olives, finely chopped
-
2 tbsp hemp seeds
-
2 tbsp pumpkin seeds
-
1/2 tsp garlic powder
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1 tbsp onion powder
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1 tsp of each of the following dried herbs: rosemary, chives, oregano, basil
-
Frozen Spinach (1/2 cup)
Wet Ingredients:
- 1 cup plant milk
- 1/2 cup vegetable oil
- Egg replacer (For the equivalent of 3 eggs) * I used Bob’s Red Mill Vegan Egg replacer
- Topping: cherry tomatoes, olives
Step by Step Instructions
Step 1
- Preheat the oven to 350 degrees and cover a 8 x 4 inches baking dish with parchment paper.
Step 2
- Mix all the dry ingredients together in a large mixing bowl.
Step 3
- Mix all the wet ingredients together in a medium mixing bowl. Combine both mixtures in the large bowl, without overmixing them.
Step 4
- Transfer the mixture to the baking dish and cook it in the oven for 45 minutes, or until the top is golden and the center cooked through. I check it with a wooden stick once in a while to make sure it’s baked to perfection.
*Every oven is different, so the baking time is only a guideline.
Step 5
-
Let cool down for 5-10 minutes before serving.
