Upside Down Vegetable Cake

Discover the perfect blend of savory and stunning with this Upside Down Vegetable Cake, a unique twist on traditional baking. Featuring an array of colorful vegetables like zucchini, carrots, cherry tomatoes, and red bell peppers, this recipe transforms humble produce into an eye-catching centerpiece. The caramelized layer of vibrant, sautéed vegetables creates a flavorful base that pairs beautifully with the herb-infused, fluffy cake batter. Flavored with fresh parsley and thyme, and lightly sweetened with just a touch of sugar, this dish balances sweet and savory perfectly. Ideal for brunch, a vegetarian dinner, or a creative side dish, this visually striking cake is baked to golden perfection and inverted for a stunning presentation. With a prep time of just 25 minutes and simple pantry-staple ingredients, it's both easy to make and impressively refined. Serve warm, garnished with fresh herbs for a crowd-pleasing dish that's as wholesome as it is delicious!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 medium zucchini
• 2 medium carrot
• 1 red bell pepper
• 1 small yellow onion
• 10 cherry tomatoes
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon sugar
• 2 tablespoons fresh parsley
• 1 tablespoon fresh thyme
• 0.75 cup milk
• 1 egg
• 4 tablespoons unsalted butter

Directions

Step 1

Preheat your oven to 375°F (190°C) and prepare a 9-inch round cake pan by greasing it with a tablespoon of olive oil.

Step 2

Thinly slice the zucchini, carrots, and red bell pepper. Dice the onion. Halve the cherry tomatoes.

Step 3

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, carrot, and red bell pepper. Cook for 5 minutes, stirring occasionally. Add the zucchini, cherry tomatoes, balsamic vinegar, salt, and black pepper. Continue cooking for another 5 minutes, then remove from heat.

Step 4

Spread the sautéed vegetables evenly over the bottom of the prepared cake pan.

Step 5

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, chopped parsley, and thyme.

Step 6

In a separate bowl, combine the milk, egg, and melted butter. Whisk until smooth.

Step 7

Gradually add the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.

Step 8

Pour the batter over the vegetables in the cake pan and smooth it out with a spatula.

Step 9

Bake the cake in the preheated oven for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool in the pan for 5–10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving platter.

Step 11

Slice and serve warm. Garnish with additional fresh herbs if desired.

Nutrition Facts

Serving size	2518.6 grams (2518.6g)

Amount per serving	% Daily Value*
Calories	1745

Total Fat 65.00g	83%
Saturated Fat 33.10g	166%
Polyunsaturated Fat 2.00g
Cholesterol 337mg	112%
Sodium 6557mg	285%
Total Carbohydrate 257.70g	94%
Dietary Fiber 32.50g	116%
Total Sugars 80.10g
Protein 49.30g	99%

Vitamin D 129IU	643%
Calcium 585mg	45%
Iron 17mg	94%
Potassium 5268mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 10.9%

Carbs: 56.9%