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veggie cake recipes

The BEST Italian vegetable cake recipe

January 13, 2022

Home » veggie cake recipes

I’m no stranger to veggie cakes, and I can’t wait to share this latest version with you! This one has an Italian twist. Full of delicious Italian veggies and gooey mozzarella cheese, this Italian vegetable cake recipe is baked in a muffin tin for minimal cleanup and deliciously crispy edges.

To make them easier to find, here are all of my veggie cake recipes in one place. If you’re new to making them, check out my post on how to make veggie cakes. It is full of helpful tips and tricks.

Italian vegetable cakes on Swiss chard.

Watch my veggie cake web story here.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Italian veggie cakes

I have a love for turning any and all veggies into delicious little patties and this Italian vegetable cake recipe is no different.

Gluten free vegetable fritters on chard leaf.

They are so versatile, which makes them a great option for meal-prepping as well. We have eaten them at all hours of the day. Try them with a poached egg on top for breakfast – it’s a great way to get an extra serving of vegetables in the morning.

Why this recipe works

Most of my veggie cake recipes are either fried or coated in breadcrumb and baked, and while that is incredibly delicious, I wanted to make these even quicker and easier.

Baking them in a muffin tin gives me the individually sized portions that I’m looking for, plus the heat from the tin gives these vegetable cakes crispy edges. The cheese gets nicely browned and lacy around the top, like the edge of a pan pizza – it’s fantastic.

Ingredients

This recipe for Italian vegetable cakes is really simple and straightforward, but if time is tight, you can break it up to make it work for you.

Prep all of the vegetables ahead of time, then mix and bake when you are ready.

Ingredients for Italian vegetable cake recipe.
  • Broccoli rabe – Also called rapini, it is a green cruciferous vegetable. A good substitute would be broccoli.
  • Mozzarella – A block of regular mozzarella that you would use for pizza, not the fancy kind.
  • Egg
  • Eggplant – Regular eggplant, look for one with smooth skin, free of brown spots.
  • Basil – Fresh, dried, or a combination of both will work.
  • Garlic – Obviously.
  • Sun-dried tomato – Use the kind packed in oil, they are softer and that oil has a ton of flavor.
  • Chickpea flour – Also called besan or gram flour, it is loaded with protein and fiber, plus it has a delicious nutty flavor.
  • Swiss chard – A good substitute would be spinach or kale.
  • Salt and pepper

How to make savory veggie cakes

The first step in making these savory vegetable cakes is to roast the diced eggplant. I don’t bother peeling it or salting it and letting it sit to remove the excess liquid.

Toss with a bit of olive oil, salt and pepper and slide it into a hot oven.

Then, sauté the remaining vegetables, just to soften them a bit, and let let them cool.

Mixed Italian vegetables in muffin tin.

Once the vegetables have been cooked, all that’s left to finish this Italian veggie cake recipe is mixing everything up in a bowl and piling it into a muffin tin.

You’ll want to make sure that you dice the veggies fairly small. Big chunks of vegetables won’t be quite as nice here.

Diced vegetables in muffin tin.

Finally, when the mixture has been evenly portioned in the muffin tin, press it down (as I have in the bottom right corner of the photo above).

At this point, you could sprinkle a bit of extra cheese on top, or even buttery breadcrumbs, if you want an extra crunchy top.

Baked Italian vegetable cakes in muffin tin.

After they have cooled slightly, remove them from the tin and serve. They will keep in the fridge for 4 or 5 days, or in the freezer for a month.

Are these Italian vegetable cakes vegan?

Not as written, but you can swap out the cheese for vegan cheese and replace the egg with a chia seed egg.

Can I fry these in a pan?

Yes! Heat a few tablespoons of olive oil in a pan over medium-high heat. Drop a big spoonful of the mixture into the pan and let it cook for a few minutes on both sides, until golden brown.

Helpful tools and equipment

To make this Italian vegetable cake recipe, you’ll need the following:

  • Muffin tin – regular size pan
  • Small offset spatula – the veggie cakes pop right out with this tool!
  • Medium sauté pan – I like this one will the taller sides to keep the greens contained until they cook down.
  • Half size baking sheets – One can never have enough sheet pans. If yours warp in a hot oven, replace them with these.
Vegetables cakes with Italian vegetables and herbs.

Serving suggestions for Italian vegetable cakes

These veggie cakes loaded with Italian vegetables are perfect for any time of the day. They are a nutrient-dense breakfast with a poached egg on top, or as a light lunch.

To serve them as a side with dinner, here are a few mains to consider:

  • Cranberry chicken
  • Rosemary lemon chicken thighs
  • Pan fried corvina fish
  • Brown sugar bourbon salmon

Please share

If you love this recipe, please give it 5 stars!

Image for pinterest.

I hope you love this Italian vegetable cake recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 9 vegetables cakes

The BEST Italian vegetable cake recipe

The BEST Italian vegetable cake recipe

Full of veggies and mozzarella cheese, this easy, gluten-free Italian vegetable cake recipe is baked in a muffin tin for minimal cleanup.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 medium eggplant (1 lb.), diced small
  • 3 tbsp. olive oil
  • 1 medium onion, diced small
  • 3 cloves garlic, peeled and minced
  • 1/2 bunch broccoli rabe, chopped small (about 1 cup) *see note
  • 2 cups Swiss chard, finely sliced *see note
  • 1/4 cup sun-dried tomatoes, diced
  • 1/4 cup fresh basil, chopped, or 1 tbsp. dried basil
  • 1 egg
  • 1/4 cup chickpea flour
  • 1/2 cup grated mozzarella cheese
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375°F / 190°C / Gas mark 5.
  2. Toss diced eggplant with 1 - 2 tbsp. olive oil, a pinch of salt and a few grinds of pepper. Place on parchment-lined sheet pan (eggplant will stick to pan without paper!) and roast for 20 minutes, or until softened and browned, then set aside to cool.
  3. While eggplant is roasting, heat a medium sauté pan over medium / medium-high heat. Add remaining olive oil to pan. Then add onions and cook for 4 - 5 minutes until beginning to soften.
  4. Add garlic, broccoli rabe, chard, salt and pepper, and dried basil if using. Cook for 3 - 4 minutes, until vegetables wilt. Remove from heat and add sun-dried tomatoes and fresh basil (if using).
  5. Sprinkle chickpea flour over warm vegetables and stir to mix well, set aside to cool.
  6. In a medium mixing bowl, whisk egg, then add cheese. Add vegetable mixture to bowl and mix to combine.
  7. Portion evenly into 9 muffin cups and bake for 14 - 16 minutes.

Notes

Substitute broccoli for broccoli rabe.

Substitute spinach or kale for Swiss chard.

Recommended Products

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  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife

Nutrition Information:

Yield:

9

Serving Size:

1 vegetable cake

Amount Per Serving: Calories: 104Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 155mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 5g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Vegetable

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Vegetable, Vegetarian Tagged With: veggie cake recipes

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butternut squash fritters on white plate with blue napkin in background

These crispy veggie cakes made from butternut squash also make a nutritious and delicious breakfast, with an egg on top.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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potato broccoli cakes on white plate with sour cream and chives

This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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zucchini fritters on white platter with sour cream

Top with an egg for a nutritious and filling breakfast, serve as a side with your favorite chicken recipe or these Baked Chicken Meatballs. They are just the right size for little hands and for tucking into lunchboxes.

This post contains affiliate links. If you were to make a purchase through one, at no extra cost to you, I would receive a small commission. For more information about affiliate programs,  please refer to my policy page.

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vegan vegetable cakes on white platter

You could also put out a tray of these vegetable cakes with dipping sauce for a tasty appetizer!

This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Filed Under: Appetizer, Side Dish Tagged With: veggie cake recipes

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If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Crispy sweet potato cakes are one of our go to side dishes around here, and this new recipe incorporating beets is now a favorite too.

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Filed Under: Side Dish, Vegetable Tagged With: veggie cake recipes

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stacked broccoli cakes

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If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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green vegetable cakes stacked on paper with herbs


Learn how easy it is to make veggie cakes yourself instead of buying them. You can customize your veggie cakes to suit your tastes or simply to use up what you already have. Once you get the hang of it, the possibilities are endless.

 If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Filed Under: Side Dish Tagged With: veggie cake recipes

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Hi there and thanks for stopping by!  I'm Cheryl, Chef by day and Blogger by night!

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