SIMPLE AND FLUFFY WHEAT-FREE SALTY CAKE

Make this simple savory cake by hand in just a few minutes! The recipe is fluffy, nutritious and will surprise your taste buds.

You can vary the filling as you prefer, take the opportunity to use those vegetables that are available in your fridge.

I chose to make a simple and fluffy savory cake with tuna and vegetable filling, it was delicious, I hope you like the recipe as much as I did!

FILLINGS FOR THE SIMPLE SALTY CAKE

For this recipe you will need approximately 2 cups of filling and you can use whatever you have in the fridge.

I made a filling with tuna, onion, tomato, carrot, spinach and green seasoning.

But feel free to choose your favorite flavor for this simple and fluffy savory cake.

See some filling suggestions below:

• Broccoli + corn + tofu + onion
• Pepper + peas + olives + tomatoes
• Cauliflower + carrot + zucchini + capers
• Mushroom + cheese + onion + broccoli
• Sun-dried tomatoes + ricotta + peas + peppers

You can exchange the tuna can exchange for sardines or even exclude from recipe and make a completely filling vegetarian.

Just be careful to do not overdo it with fillings that are too watery such as tomatoes, zucchini, chayote, etc.

CHOOSING THE FORM FOR THE FLUFFY SALTY CAKE

I like to bake the simple savory cake recipe in individual silicone molds, so that it becomes an individual portion that is easy to store and eat.

This fluffy savory cake recipe yields 12 servings and you can bake it in any shape you prefer.

Use a form of 20 x 30 cm to cut into squares.

Or if you prefer a more traditional cake look, you can bake the recipe in a pan. round with hole in the middle, 23 cm in diameter.

Remember to grease the pan well with a little oil and then sprinkle some rice flourz.

You it is not necessary Grease the silicone molds, as they do not stick.

It is worth noting that when you use a different shape than the one recommended in the recipe you need to pay attention to the oven time.

It may take a little longer, a little less, keep an eye on the visual aspect, which should be golden brown and also the smell of baking cake.

DURABILITY AND STORAGE OF THE SIMPLE SALTY CAKE

This savory cake recipe is a recipe that will spoil quickly outside the refrigerator, as it is more moist, rich and fiber-rich and contains more eggs.

So my suggestion is that you store it in the refrigerator on the first day.

Refrigerated it lasts about 5 days, but you can increase its shelf life by freezing the simple and fluffy savory cake recipe in the freezer.

To freeze, simply place in a bag or jar suitable for the freezer without overlapping the cupcakes.

You can freeze for up to 1 month and to defrost just place it in the freezer for a few seconds microwave on absorbent paper, turning every 15 seconds.

It's as fresh as if it had just come out of the oven.

Or if you don't use the microwave you can leave it overnight in the fridge and then return to room temperature.

You can quickly reheat it in the oven or air fryer.

SIMPLE AND FLUFFY SALTY CAKE

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On to the review

• Author: icona della cartella
• Full-Time: 60 minutes
• Dividend Yield: 12 servings
• More: Gluten Free

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Description

This savory snack is perfect for mid-afternoon, post-workout, and whenever you want a healthy and nutritious option.

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Ingredients

Scale 1x2x3x

FILLING 

• 1 can of drained tuna (130 g)
• 1/2 chopped tomato (60 g)
• 1/2 medium chopped onion (60 g)
• 1 small grated carrot (70 g)
• 1/3 bunch of chopped spinach (70 g)
• Parsley and chives to taste

MASS

WET INGREDIENTS

• 4 eggs
• 1/4 cup olive oil or other oil (60 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• 1/2 teaspoon of salt (2,INGREDIENTI)
• 1 tablespoon apple cider vinegar (15 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.

DRY INGREDIENTS

• 1/2 cup of almond flour (50 g)
• 1/2 cup of oatmeal (60 g)
• 1/2 cup of amaranth flour (50 g)
• 1 tablespoon baking powder (15 g)

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Instructions

1. Preheat the oven to 180ºC and separate the mold you are going to bake in, I used 12 silicone molds.
2. In a large bowl, beat the wet ingredients with a wire whisk or fork until smooth.
3. Add the dry ingredients, except the yeast, and mix well with a spatula until a thick dough forms.
4. Add the filling and incorporate it into the dough.
5. Finish the recipe with the baking powder, stir quickly and then place the dough into the molds using a spoon.
6. Bake in preheated oven at 180º C for approximately 35-40 minutes or until it is golden brown and when you do the toothpick test it comes out clean.

Notes

• Use approximately 2 cups of your favorite filling, but be careful with very moist fillings, they can destructure the dough, making it very soft.
• Replace almond flour with cashew flour or peanut flour.
• Replace amaranth flour with quinoa flour.
• Replace oat flour with rice flour.
• I do not recommend replacing the eggs.

• Prep Time: 21 mg
• Cook Time: 35 minutes
• Category: Snack
• Method: Roasted
• Cuisine: Brazilian

Nutrition

• Serving Size: 12 servings
• Calories: 163
• Suck: 0.9 g
• Sodium: 155.7 mg
• Fat: 7.7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 5.2 g
• - Trans Fat: 0 g
• Carbohydrates: 12.4 g Liq Carbo 10.5 g
• Fiber: 1.9 g
• Protein: 7.4 g
• Cholesterol: 66.6 mg

SEE OTHER DELICIOUS SALTY SNACK RECIPES!

• Pan-Fried Sardine Pie

• Spinach and Sweet Potato Fritters

• Protein Blender Cake

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I hope you enjoyed this simple and fluffy savory cake recipe and that you make it often at home!

When you make this savory cake at home, tell me what you thought by leaving a comment below.

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