Olive-based vegan cake
Soft and savory cake, made without any animal products, with crumbled tofu and green and black olives. Ideal for serving as an appetizer or for a picnic.
This savory cake is egg- and dairy-free: crumbled tofu and soy cream make it moist, while green and black olives add character. It can be served warm or cold.
Ingredients and directions
- Prep time20 min
- Cook time40 min
- Resting10 min
- Total1 hr 10 min
- DifficultyEasy
- CostBudget
- Cooking methodfour
- Estimated cost$4.02 $0.67 / serving Estimated price; varies by store.
- Vegetarian
- Vegan
Ingredients
people
- $0.24
- $0.12
- $1.15
- $0.80
- $0.84
- $0.84
- $0.03
Prices from US supermarkets.
Directions
- Preheat the oven to 180 °C (gas mark 6).
- In a large bowl, combine the flour, baking powder, cornstarch, baking soda, salt, and pepper. ≈ 4 min
- Pour the in the olive oil and soy cream, then add the crumbled tofu and olives. ≈ 3 min
- Grease a loaf pan with vegetable shortening and flour it, then pour in the batter. ≈ 3 min
- Bake for approximately 40 minutes: the tip of a knife inserted in the center should come out dry.
- Let it cool before serving.
The bill
Olive-based vegan cake
- 180 g of flour$0.24
- 3 tablespoons of cornstarch$0.12
- 150 g of crumbled tofu$1.15
- 10 cl of olive oil$0.80
- 100 g of pitted green olives$0.84
- 100 g of pitted black olives$0.84
- 1 tablespoon of baking soda$0.03
Total$4.02
that's $0.67 per person
Estimated price; varies by store.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
On our Facebook page
0 reactions · 0 comments
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.