The vegetable plumcake is a tasty and fluffy savory cake. It is a very simple recipe that you can prepare with what you have in your fridge, between vegetables and cheeses. Perfect to enjoy sliced as an appetizer, or in single portions for aperitifs. You can also prepare it in advance and warm it up before serving. A “fridge-cleaning” recipe, a genuine dish rich in flavor, perfect for all palates!
RECIPES TO TRY
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Vegetable Plumcake Ingredients
- 3 eggs (165 g)
- 250 g cooked vegetables (bell pepper, onion, carrot, tomato)
- 200 g all-purpose flour
- 100 ml milk
- 100 ml sunflower oil
- 60 g grated parmesan cheese (or another type of cheese)
- 1 packet instant yeast for savory preparations
- salt
- pepper
Vegetable Plumcake Steps
As mentioned above, you can put the vegetables you have in your fridge in this plumcake, the important thing is not to exceed a weight of 250 grams. I used half an onion, a carrot, half a green bell pepper, and four cherry tomatoes.
Clean the carrot, trim it, then slice it and finally cut it into small cubes. Do the same with the bell pepper, onion, and cherry tomatoes.
Pour a drizzle of oil into a pan, add all the vegetables, and cook for about 10 minutes on high heat, stirring often. Then remove them from the heat and let them cool after lightly salting and peppering them.
Break the eggs into a bowl, pour in the seed oil, milk, grated cheese, salt, and pepper. Mix all the ingredients, then add the sifted flour and yeast and continue to mix until smooth.
Now add the cold vegetables to the mixture, remembering to set aside some to decorate the surface of the plumcake. Mix well with the spatula. Line a 12×4.5 inch loaf pan with parchment paper. Pour the mixture into it, leveling it with a spoon if necessary.
Bake in a preheated oven at 338°F for 45 minutes or until desired golden color. Do the toothpick test, and if it comes out dry, remove the vegetable plumcake from the oven and let it cool slightly before serving.
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