Vegan Savory Breakfast Bundt Cake
Our next Zucker&Jagdwurst theme week is knocking on the door. All enthusiastic breakfast lovers will get their money's worth for the next seven days. So get out of bed, into the kitchen, and let's start cooking! Our first recipe is a vegan savory breakfast bundt cake. Most of you probably think of a bundt cake as the classic marble cake, but who says a bundt cake always has to be sweet? We'll put everyone right with this recipe because this savory cake should be on every breakfast table from now on.
The vegan "egg mixture": We used silken tofu and chickpea flour for out "egg" mix. Silken tofu has a great egg-like consistency, and it also sets like eggs when it's baked. You can buy it in any Asian supermarket or organic grocery store, but you can also find it in larger supermarkets from time to time. We add chickpea flour for stability, which can also be bought in health food stores or supermarkets. To get the typical egg flavor, we seasoned our bundt cake with kala namak salt. For the color, we added some turmeric.
The filling: We chose vegan bologna sausage, vegan cheese, and spinach (which we sautéed briefly with garlic and onions beforehand). You can, of course, get creative and use other ingredients as your filling, but we have to say that our combo tastes really great.
Last tips: To make sure your bundt cake doesn't get stuck in your baking dish at the end, there're two little tricks you can do. First, it's recommended to grease the baking dish thoroughly with vegan butter or vegetable oil, and second, it's essential to let the bundt cake cool briefly after baking. This way, nothing should go wrong, and you should be able to serve your savory bundt cake as a whole on the breakfast table. Also, if you don't take the specified size of the baking dish, the baking time might need to be adjusted accordingly.
Vegan Savory Breakfast Bundt Cake
Ingredients
For the vegan "egg mixture":
- 100 g (1 cup) chickpea flour
- 200 ml (0.75 cup) plant-based milk
- 250 g (9 oz) silken tofu
- 1 tbsp nutritional yeast
- 1.5 tsp kala namak salt
- 1 tsp ground turmeric
- 1 tbsp mustard
- salt
- pepper
For the filling:
- 2 small onions
- 1 garlic clove
- 100 g (3.5 oz) baby spinach
- 150 g (5.5 oz) plant-based shredded cheese
- 1 tbsp water
- 1 tbsp oil
- 60 g (2 oz) vegan bologna sausage (in one piece)
- 3 slices toast
- vegetable oil for frying
- salt
- pepper
Instructions
Preheat the oven to 200°C/390°F (circulating air). For the vegan "egg mixture", add chickpea flour, plant-based milk, silken tofu, nutritional yeast, kala namak, turmeric, and mustard to a bowl and stir until combined and creamy. Season with salt and pepper to taste and set aside.
For the filling, peel and finely chop onions and garlic. Heat some vegetable oil in a frying pan over medium heat and sauté the onions until translucent. Add the garlic and sauté for approx. 1-2 minutes, then add the baby spinach and heat just briefly until it wilts. Season with salt and pepper to taste.
Toss vegan shredded cheese with water and oil. Roughly dice the vegan bologna sausage and chop toast slices.
Grease a bundt cake pan with vegetable oil. Start with half of the toast chunks that are added to the baking pan, then top it with half of the vegan "egg mixture" and half of the vegan shredded cheese. Add all of the spinach and the vegan bologna sausage on top. Finally, add a layer of the remaining vegan "egg mixture", the remaining toast, and finish with a layer of the remaining vegan shredded cheese.
Bake the bundt cake at 200°C/390°F (circulating air) for approx. 25 minutes, or until the vegan cheese top is browned. Remove the cake from the oven and let it sit for approx. 5-10 minutes before removing it from the baking pan.
