One of the best ways to eat your veggies is with this upside down veggie kale herb cake recipe. Partially roasted mixed veggies such as asparagus, onions, mushrooms, zucchini, baby tomatoes and corn are topped with a fluffy light kale herbed cake and baked. Flipped upside down and sprinkled with fresh parmesan cheese, each piece of this eat your veggies upside down veggie kale herb cake is loaded with goodness.
There’s something about cooking veggies that discourages lots of people from them. I get many reasons, they’re bland or tasteless, they’re cooked the same way every time so they’re boring, they overcook easily, or simply, they’re just not yummy. If you’ve gone through some of those feelings, forget the past and let’s start a new beginning.
Here’s a really fun, easy way to eat your veggies and enjoy them too! Roasted veggies of your choice, roasted slightly to remove excess moisture from them and to concentrate their flavors are layered on a baking pan and topped with a quick no fuss muffin like batter—which is also flavored with herbs and fresh kale. When baked and flipped, the cake holds all the veggies in place and a slight sprinkle of Parmesan is all you’ll need to add.
The beauty of this upside down veggie kale herb cake cake, is that you can use any veggies you like or have on hand. And you can use a few or pack as many (the many is recommended!) veggies into your cake! You can also add any spice you’re in love with—both for the veggies and for the cake.
I’d love to brag about this veggie cake being kid friendly, but I can’t yet—working on it. I can brag and brag though about it being adult friendly, pot luck friendly, super healthy friendly, goes with anything friendly, stores in the fridge for 3 days friendly and freezes well friendly (just thaw and reheat in the oven 350 degrees for 5 minutes). This cake is also very tender, slightly salty, and makes a perfect base for the veggies.
I love to bake this eat your veggies upside down veggie cake in a rectangular or square baking pan and then cut them into squares. But you can also make them in muffins pans or in a round pan if that’s your preference. These delicious veggie squares make a great appetizer, side dish or snack. Pair them with your favorite soup, or pack them on the go for lunch or for a picnic. They can be served as casual or sophisticated as you make them look. Either way you chose to serve it, you’ll enjoy your veggies!:)
Upside Down Veggie Kale Herb Cake
- 3 cups roughly of mixed veggies cut up such as:
- 1/2 a small red onion
- 7 cremini mushrooms
- 1 bunch of asparagus
- 1 corn on the cob , kernels removed
- 1 small zucchini
- 2 handfuls of baby tomatoes , sliced in half
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/4 teaspoon of dried herbs de provence (or your favorite)
- pinch of red pepper flakes (optional)
- 1 tablespoon of olive oil
- For the Kale Herb Cake:
- 1 cup of all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/3 cup of minced kale
- 2 tablespoons of fresh parsley minced
- 1 tablespoon of fresh oregano minced
- 1 egg
- 1 tablespoon of olive oil
- 2/3 cups of buttermilk
- Parmesan cheese for topping
Preheat the oven to 375 degrees. Line a 9 inch by 9 inch square pan or a 13 inch by 9 inch (if you prefer a thinner layer of cake) with parchment paper and set aside.
Toss the veggies with salt, pepper, herbs de provence, red pepper flakes (if using) and olive oil and roast for about 10 minutes. Remove the veggies but keep the oven on.
Place the veggies at the bottom of the parchment lined baking pan and let them cool for 10 minutes while you prepare the cake.
For the cake, mix the flour, herbs, kale, sugar, salt and baking powder in a large bowl. In a smaller bowl, mix the egg, buttermilk and olive oil. Now add the egg mixture on to the flour mixture and mix them well.
Using a spatula, spread the cake batter on top of the vegetables covering as much as you can of them. Make sure you don’t swirl many veggies in the batter.
Bake the cake for 18-22 minutes (depending on the size of your pan) until the tops are slightly gold and the cake feels hard and springy to the touch.
Carefully invert the cake into a board or large serving platter. Sprinkle with a pinch of salt, more chill flakes (if using) and Parmesan cheese.
Cut the cake and serve with extra parmesan cheese.