This savory sweet potato and zucchini cake is a simple, gluten-free recipe. It combines a vegetable base with naturally gluten-free flours. The result is a cake that holds its shape well when sliced, is very moist, and keeps well. It's perfect for quick meals, appetizers, picnics, or lunchboxes. The recipe can be adapted to different types of flour depending on what you have on hand. It uses neither baking powder nor cornstarch, but rather baking soda and alternative starches. The result is a digestible, well-structured, and nutritious cake, without any unnecessary additives. The ingredients are basic. The method follows a clear logic: assemble, mix, bake.
Ingredients
Preparation
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Preheat your oven to 180°C (fan oven).
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In a bowl, beat the eggs with the oil and milk.
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Stir in the mashed sweet potato, grated zucchini, then the flours, cornstarch, and baking powder. If you don't have gluten-free baking powder, you can substitute 1/2 teaspoon of baking soda and add 1 tablespoon of apple cider vinegar to the batter at the end.
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Add salt, pepper, herbs and cheese.
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Pour the mixture into a lined or silicone mold.
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Bake for 45 minutes. Check for doneness with the tip of a knife.
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Allow to cool slightly before unmolding. Serve hot, warm, or cold.
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