Savory Loaf Cake with Vegetables and Seeds Recipe

Item: Savory Loaf Cake with Vegetables and Seeds
Author: Mons Flavors

Savory Loaf Cake with Vegetables and Seeds

Prep time:
10 mins

Cook time:
45 mins

Total time:
55 mins

Servings:
6

Ingredients:

Dry ingredients:

3 cups spelt flour

3 tsp baking powder

1/2 tsp baking soda

1 tsp Himalayan pink salt

Wet ingredients:

2 1/2 cups soy milk

1/2 cup olive oil or rice bran oil

2 tbsp apple cider vinegar

1 1/2 tbsp Mons Flavors Dish Delicious Spice Blend

Vegetables and Herbs:

1/2 cup grated carrots

1cup mixed herbs (parsley, fennel leaves, spinach), chopped

Toppings:

Pumpkin seeds

Nigella seeds

Cherry tomatoes (3-4 small, sliced tiny)

Sesame seeds

Halim seeds or (any of your choice)

Savory Loaf Cake with Vegetables and Seeds

Usually, when people think of spice blends, they automatically associate them with curries or traditional dishes. But my DishDelicious Spice Blend is different — it’s versatile, unique, and full of flavours that can elevate any recipe. This savoury loaf is a true game changer for anyone looking for a standout, flavourful, and wholesome bake. The blend brings that wow factor, adding depth and warmth to every bite. I love making this loaf for our little hole-in-the-wall café, and I can honestly say it’s a crowd favourite — everyone loves its rich aroma and delicious taste. Whether you’re a home cook or a café owner, this recipe is perfect for those who crave something special, nutritious, and packed with flavour. Once you try it, you’ll see how this spice blend can transform simple ingredients into something extraordinary. Enjoy baking this for yourself, your family, or your customers — it’s sure to become a new favourite. Don’t forget to share your feedback in the comment section, I would love to hear your experience making this recipe.

Method:

Preheat your oven to 240°C. Grease and line a loaf pans with parchment paper.

Prepare the wet mixture: In a mixing bowl, combine the soy milk, olive oil or rice bran oil, apple cider vinegar, and Mons Flavors Dish Delicious Spice Blend. Whisk well and set aside for about 5 minutes until it curdles slightly or thickens.

Add herbs and vegetables: To the thickened mixture, add the chopped herbs and grated carrots. Mix well to combine.

Mix dry ingredients: In a separate large bowl, whisk together the spelt flour, baking powder, baking soda, and Himalayan pink salt.

Gently fold the dry ingredients into the wet mixture. Carefully fold until just combined; do not overmix.

Transfer the batter one by one into the prepared loaf tin, smoothing the top.

Sprinkle pumpkin seeds, nigella seeds, sesame seeds, halim seeds on top of the loafs, and place a tiny slice of cherry tomato on each loaf for added colour and flavour. You can add sliced carrots, zucchini, feta cheese, olives

Place in the oven and bake for 45-50 minutes at 180 degree Celsius until a skewer inserted in the centre comes out clean.

Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.

Notes:

Feel free to add or substitute vegetables like zucchini, bell peppers, or corn for added variety.

Adjust seed toppings according to your preference; more seeds will give a crunchier crust.

I Prefer soy milk for creaminess ,Make sure to use any plant-based milk at room temperature.

Feel free to add any veggie like zucchini, peppers, or spinach.

Foil over the top helps prevent seeds from burning; remove near the end to brown. Use a loaf-shaped tin for best results.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat slices in the oven or microwave.

You can make these gluten- free as well , use oats flour or millet flour

Serve slices with a dollop of hummus, chutney or your favourite spread for a delicious snack or light meal.