Zucchini salty cake: vegan and gluten-free

created by Eloisa Faltoni
Zucchini salty cake: vegan and gluten-free

The salted cakes are a dish that is used a lot in Italy, there are all kinds of varieties and they carry the most varied ingredients. The cake that I propose today is a vegan and gluten-free cake, based on zucchini, millet, and buckwheat, perfect for eating alone accompanied by a good salad or open in half and stuffed like a sandwich. It is also an original way of eating vegetables, which children will also like.

The salted cakes are a very old dish, the old Romans used to prepare them with very bitter vegetables to eat alone or with the less noble cuts of meat. In the middle ages, they reappeared at banquets and became increasingly elaborate and sophisticated until they became true sculptures made of dough. Clearly, they were very different from those we can see today, the dough served to contain the filling and was not normally eaten; The existing salted pies did not appear until the invention of the molds.

Zucchini salty cake: vegan and gluten-free

Zucchini salty cake: vegan and gluten-free Print This
Phase 1 Serves: 2/3 Prep Time: Cooking Time:


  • 1/4 cup millet or quinoa flour
  • 1/2 cup buckwheat flour
  • 1/2 cup of chickpea flour
  • 1/4 cup of oat or rice milk
  • 1 large or 2 medium zucchini
  • 1 tomato
  • 1/2 teaspoon of cream of tartar
  • 1/2 teaspoon baking soda
  • 2 teaspoons of thyme
  • Salt


  1. Preheat the oven to 338 ºF (170 ºC).
  2. Wash the zucchini and grate it finely. Put the grated zucchini in a strainer and put a pinch of salt. Let it rest for half an hour and then squeeze it as much as possible: you can press it between your hands, for example.
  3. In a large bowl, mix the flours, baking soda, cream of tartar, salt and thyme.
  4. Add the drained zucchini to the flours and mix until it is as uniform as possible.
  5. Also, add oat or rice milk and mix well.
  6. Cut the tomatoes into slices.
  7. Pour the dough into an 8-inch silicone mold and decorate it with the slices of fresh tomatoes. Sprinkle a little thyme on top.
  8. Bake the cake for 50 or 60 minutes, until it is golden brown and cooked. Prick the cake with a toothpick to make sure it is perfectly cooked.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 grains servings and 2 protein servings, for <20 pounds.


*In this recipe 1/4 cup of oat milk is used as a seasoning. -WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

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