This vegan cake is next level: hearty veggies, gooey sauce, and a flaky sage crust. Best of all, it’s easy enough to make on a weekday!
“That was the best ever! Be sure to repeat! When someone says that about your cake recipe, you know you’re into something! Yes, this is the best vegan cake you will find. The crust is incredibly flaky and flavored with sage. The filling is just the right amount of gooey, with earthy potatoes and onions, fried shallots, and kidney beans. It has so much flavor, well, we can’t even explain it to you. You have to make this yourself. Ready to cook?
The inspiration behind this vegan cake
Last week Alex said he would cook me dinner. That night, he made this vegan cake (or vegetarian cake) from scratch based on a simple idea in his head. Knowing what I know about risk and failure, I assumed it was going to be a flop. I wanted to keep my expectations low in case we ended up eating peanut butter and jelly sandwiches.
Miraculously, this vegan pie was one of them better Things I had never tried before. Potatoes and spring onions are smothered in a hearty, creamy sauce along with fried shallots and kidney beans. And to top it off, a vegan flaky sage coaster that you’d never believe was butter-free (her secret: coconut oil).
We did it again to make sure it wasn’t a fluke. Again the pot pie was perfect. Our son Larson loved it: he ate more than we had ever eaten and banged his hands on the table with joy. This cozy and delicious vegan pot pie has since become one of our favorite entertaining recipes! It’s perfect for fall dinner parties, Thanksgiving, or Christmas dinner.
A vegan cake base? Here’s the secret
A vegan pie crust may seem impossible. After all, isn’t pie crust just about butter? Alex tried it with a vegan cake base coconut oil. And to our surprise, it worked! The pot pie crust came out flaky and delicious. And it didn’t even have a strong coconut flavor. Alex also added dried sage to this pastry to add an unexpected salty element. Like most pie crusts, this vegan pie crust is chilled before rolling to solidify the fat. For this recipe, you can refrigerate the crust while you prepare the filling.
How to make a vegan cake
There are many ways to prepare a vegan cake. Here are the key steps to achieve this:
- Make the crust. Mix the flour, baking powder, salt, sage and coconut oil into the cake base. Then leave it in the fridge while you prepare the filling.
- Boil the white beans and shallots. Slice shallots and toss in a hot skillet with a can of cannellini beans. The beans and sliced shallot will crisp up and add lots of texture to the pie filling.
- Boil potatoes, onions, peppers and mushrooms. Next, cook two types of potatoes, an onion, a bell pepper, and mushrooms until tender. Once soft, stir in the remaining ingredients for the vegan pie filling and pour the mixture into a pie tin or casserole dish.
- Top with crust and bake. Roll out the vegan cake base and cover the vegan cake with it. Bake at 450 degrees until golden brown and crispy. Let the vegan pie sit for just a few minutes before serving – it’s piping hot straight out of the oven!
Looking for savory cake recipes?
This vegan cake recipe is one of our fan favorite recipes. If you’re looking for more savory cake recipes, here are a few on our website and around the web:
This vegan cake recipe is…
Vegetarian, vegan, plant-based, dairy-free and sugar-free.
The description
Looking for tasty, healthy dinner ideas? This cozy vegetarian and vegan cake is taken to the next level: hearty veggies, gooey sauce, and a flaky sage crust.
For the dough
- 1⅓ cups all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 teaspoons dried sage
- ½ cup Refined coconut oil (room temperature)
- 7 tablespoons ice water
For the filling
- 1 large shallot
- 1 15 ounces cannellini beans
- Around ⅓ cup olive oil, shared
- 1 Small sweet potato (approx 1/2 A book)
- 1 small golden Yukon potato (approx 1/2 A book)
- 1 medium yellow onion
- 1 small or 1/2 large red peppers
- 8 ounces Baby Bella Mushrooms
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground thyme
- 2 tablespoons all purpose flour
- 2 cups vegetable soup
- 1 tbsp soy pasture
- ¾ teaspoon kosher salt
- Preheat oven to 450°F.
- Make the crust: In a medium bowl, combine all-purpose flour, kosher salt, baking soda, and sage. Measure out ½ cup of room temperature coconut oil, then add small drops of coconut oil to the flour mixture. Use a dough mixer to cut it into the flour mixture until it has a coarse flour texture.
- Sprinkle 7 tablespoons of ice water over the flour and gradually mix with a fork until dough sticks. Add water, tablespoon at a time, until the dough comes together with your hands but is not sticky (add a little more water or flour if needed). Form the dough into a ball and refrigerate in a covered container until the filling is set, or at least 30 minutes.
- Prepare the filling: Cut the shallot into rings. Drain, rinse and shake dry the cannellini beans. Place a medium-sized skillet over medium-high heat and pour in the olive oil, just covering the bottom of the pan. Add the shallots and beans to the pan in one layer. Cook without stirring for 3-4 minutes until bottom is golden and crispy, then stir and cook without stirring for another 4-5 minutes until crisp and golden. Remove from heat and add a pinch of kosher salt.
- Meanwhile, cut the sweet potato and Yukon Gold potato into ½-inch cubes. Chop the onion. Dice peppers. Slice the mushrooms.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the sweet potatoes, Yukon Gold potatoes, onions, peppers, and mushrooms. Cook, stirring frequently, until potatoes are tender, about 10 minutes. When they are soft, reduce the heat to low. Add the spices and flour and stir until the vegetables are coated. Add vegetable broth, soy sauce, and kosher salt. Stir until the broth thickens into a sauce, about 4 minutes. Remove from the heat and add the crispy beans and shallots. Taste and season to taste.
- Pour the filling into a 9-inch deep cake pan or small casserole dish, or several small casserole dishes.
- Remove the dough from the refrigerator and roll out on a floured surface until large enough to cover the pan. Work quickly as the dough is easier to work with at room temperature. Spread the batter on the pan and remove the excess batter. Pinch the edges together slightly (it’s a rustic cake, so it doesn’t have to be perfect!). Cut 4 small slits to vent steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and brush lightly over the dough.
- Bake for 20-25 minutes until golden and crispy. Remove from the oven and let cool for a few minutes before serving.
- Category: main course
- Method: Cooked
- Kitchen: American
Looking for healthier dinner recipes?
Here are a few more of our favorite healthy dinner recipes that are also vegan:
Last updated September 2019
