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 holds up well when sliced, is very moist, and stores well. It's perfect for quick meals, appetizers, picnics, or lunchboxes. The recipe adapts to different types of flour depending on what you have on hand. It doesn't use baking powder or cornstarch, but instead uses baking soda and alternative starches. The result is a digestible, structured, and nutritious cake, with no unnecessary additions. The ingredients are basic. The method follows a clear logic: assemble, mix, bake.

Savory zucchini and sweet potato cake

Merger

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Preparation time 25 mins Cooking time 45 mins Total time 1 hr 10 mins

Difficulty: Beginner Servings: 5

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Servings

• 200g mashed sweet potato
• 1 grated zucchini
• 3 eggs
• 70 g buckwheat flour
• 30 g chickpea flour
• 50 g of arrowroot or cornstarch (Maïzena)
• 1 sachet of gluten-free yeast
• 80 ml olive oil
• 100 ml of milk
• 1 tsp of salt
• Pepper, herbs (thyme, basil or oregano)
• 80g grated cheese or crumbled feta

Preparation

1. Preheat your oven to 180°C (fan-assisted).
2. In a bowl, beat the eggs with the oil and milk.
3. Stir in the mashed sweet potato, grated zucchini, then the flours, starch, and yeast. If you don't have gluten-free yeast, you can replace it with 1/2 tsp baking soda and add 1 tbsp cider vinegar at the end, into the dough.
4. Add salt, pepper, herbs and cheese.
5. Pour the mixture into a lined or silicone mold.
6. Bake for 45 minutes. Check the doneness with the tip of a knife.
7. Let cool before unmolding. Serve hot, warm or cold.

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