Vegan Gluten-Free Savory Cake with Sundried Tomatoes – Easy & Healthy Recipe

Looking for a vegan and gluten-free savory cake that's both simple to make and nourishing?

This sundried tomato loaf is packed with flavor, plant-based protein, and healthy fats — without eggs, cheese, or refined flour. Perfect for brunch, lunchboxes, or a light dinner with a salad!

Why Make a Vegan & Gluten-Free Savory Cake?

Most savory cakes are loaded with cheese, eggs, and oil. While delicious, they’re not always the healthiest option. This recipe proves you can have it all: a cake that’s fluffy, satisfying, gluten-free, and dairy-free — without compromising on taste or texture.

The Best Ingredients for a Nutritious Savory Cake

• Brown rice flour – Mild in flavor and a great base.

• Chickpea flour – High in plant-based protein, adds a subtle nutty taste.

• Buckwheat flour – Earthy and robust, perfect for savory dishes.

These flours are not only gluten-free, but also rich in fiber and nutrients. Combine them for the best texture and flavor.

• Ground Flax Seeds: The Vegan Egg Substitute

When soaked in liquid, ground flax seeds become gel-like and act as a natural binder — perfect for replacing eggs. They’re also high in omega-3 fatty acids, protein, and fiber.

• Apple Cider Vinegar: Secret to Fluffiness

A small amount of apple cider vinegar reacts with the baking powder to make the cake light and airy, even without eggs or gluten.

Vegan Gluten-Free Savory Cake with Sundried Tomatoes – Easy & Healthy Recipe

Ingredients

• 100 g brown rice flour

• 100 g buckwheat flour

• 100 g chickpea flour

or

• 150 g brown rice flour

• 150 g chick-pea flour or 150 g buckwheat flour

  
  

• 1 tsp baking powder

• 50 g ground flax seeds (or 3 eggs if not vegan)

• 400 ml plant-based milk (soy, oat, almond, etc.)

• 50 ml olive oil

• 1 tsp apple cider vinegar

• 1 pinch of salt

• ~10 sundried tomatoes (dry or in oil — use some of the oil for flavor!)

Instructions

1. Preheat your oven to 180°C / 350°F (fan setting).

2. In a large bowl, mix the dry ingredients: flours, baking powder, and salt.

3. In a blender, blend together the plant milk, vinegar, oil, ground flax seeds, and sundried tomatoes until smooth.

4. Pour the wet mixture into the dry ingredients and mix well. The batter will be thick and dense — that’s normal.

5. Pour into a lined or greased loaf pan.

6. Bake for 40 minutes, or until a knife inserted in the center comes out clean.

7. Let cool on a wire rack before slicing.

   
   

Serving Suggestions

Serve your savory cake with:

• A fresh salad

• Roasted vegetables

• Vegan cheese

• Sprouted seeds or microgreens

• A warm seasonal soup

  
  

Storage & Freezing Tips

• Refrigerate: Store in a clean tea towel or airtight container for up to 4 days.

• Freeze: Slice and freeze individually. Reheat in a toaster, oven (50–100°C), or let thaw at room temperature.