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Upside down Veggie Kale Herb Cake

Upside Down Veggie Kale Herb Cake

Course Main Dish
Cuisine American
Keyword healthy upside down cake, herb cake recipe, veggie kale herb cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 123 kcal
Author Mahy

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Place the veggies at the bottom of the parchment lined baking pan and let them cool for 10 minutes while you prepare the cake.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cut the cake and serve with extra parmesan cheese.
Nutrition Facts
Upside Down Veggie Kale Herb Cake
Amount Per Serving
Calories 123 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 15mg5%
Sodium 289mg13%
Potassium 353mg10%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin A 2829IU57%
Vitamin C 15mg18%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.