This gluten and dairy free cake salé is filled with awesome flavors from sautéed bacon, onion, bell peppers and green beans. It is a perfect option for healthy breakfast, sides or afternoon snack.

What I love about this French inspired cake is that you can be so creative about the fillings. You can throw in whatever you see in your kitchen.

Whether it’s a quarter sized onion, leftover sautéed vegetables, or cured meat (salami, parma ham etc) from last night's drinking, I guarantee your cake will come out scrumptious! A good rule of thumb is to keep the volume of the filling to around 2 cups.

Ingredients for this recipe

• Almond flour - Use a fine, blanched type. Not almond meal which has more coarse texture.
• Gluten-free all purpose flour - Make sure the flour contains xanthan gum which has a binding effect to replace gluten. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
• Salt
• Baking powder
• Eggs
• Avocado oil - Olive oil, or any neutral tasting oil works as well.
• Maple syrup
• Oat milk - Or any dairy-free milk.

For fillings:

• Green beans
• Onion
• Bacon
• Red bell pepper - or any color works!

How to make cake salé

1. Preheat the oven to 350°F/ 177°C. Line a loaf pan (9 x 5 x 2 ½ inches) with a baking sheet.
2. Heat up a large pan and cook the onion and bacon together until the onion is tender. Add in the bell pepper and green beans and cook for another 3 minutes. Let sit.
3. In a large bowl, combine the almond flour, GF all purpose flour, salt and baking powder together and whisk.
4. Add in the eggs, oil and mix well until all the liquid is absorbed by the flour mix.
5. Add in the maple syrup and milk. Mix well again.
6. Stir the cooked bacon/ vegetable mix into the batter.
7. Pour the batter into the prepared pan. Bake for 40-45 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes before cutting in.

* See below recipe card for detailed directions.

How should I store cake salé?

Store at room temperature for a day, or refrigerate for up to 3 days, wrapped tightly. To heat up, microwave or warm in a 300°F/ 150°C oven for 10 minutes before serving.

For freezing option, slice the cake into single portions, cling wrap individually and freeze together in an airtight bag for up to 3 months. Microwave to defrost and heat up. 

Is this toddler friendly?

Yes, absolutely! I like to freeze mine in small portions for my little ones. You can pop one (or two) in the microwave and it works perfectly as a quick healthy snack. It is also a good way to sneak in the vegetables that they do not do well with. The veggies will be much less noticeable when they are baked in.

Recipe

Cake Salé (Savory Cake with Bacon, Onion, and Bell Pepper)

This gluten and dairy free cake salé is filled with awesome flavors from sautéed bacon, onion, bell peppers and green beans. It is a perfect option for healthy breakfast, sides or afternoon snack.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Appetizers, Breakfast

Cuisine American, French

Servings 8 servings

Calories 273 kcal

Equipment

• 1 x loaf pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup almond flour
• 1 cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 GF flour
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 3 large eggs
• ¼ cup avocado oil or any neutral tasting oil
• 1 tablespoon maple syrup
• ½ cup oat milk

Filling

• 5 ounces bacon chopped
• 1 small onion thinly sliced
• ½ red bell pepper finely chopped
• ½ cup green beans ends trimmed and chopped

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Instructions

 

• Preheat the oven to 350°F/ 177°C. Line a loaf pan (9 x 5 x 2 ½ inches) with a baking sheet. 
• Heat up a large pan and cook the bacon and onion together until the onion is tender. Add in the bell pepper and green beans and cook for about 3 minutes. Set aside.
• In a large bowl, combine the almond flour, gluten-free all purpose flour, salt and baking powder together and whisk.
• Add in the eggs, oil and mix well until all the liquid is absorbed by the flour mix.
• Add in the maple syrup and milk. Mix well again.
• Stir the cooked bacon/ vegetable mix into the batter.
• Pour the batter into the prepared pan. Bake for 40-45 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes before cutting in.

Notes

u003cliu003eIf you are switching out the ingredients for the filling, keep the total volume of the filling to around 2 cups. If you are using watery vegetables such as tomato and zucchini, make sure to cook off the moisture to avoid the batter being too wet. u003c/liu003eu003cliu003eIf you are omitting salty meat (i.e. bacon), I suggest to increase the amount of salt to ½ teaspoon, or make sure to season the vegetables enough while cooking. The filling itself should be a little saltier than your usual preference so the overall cake flavor will be strong enough.u003c/liu003e

Nutrition

Serving: 1sliceCalories: 273kcalCarbohydrates: 18gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 81mgSodium: 331mgPotassium: 117mgFiber: 3gSugar: 4gVitamin A: 419IUVitamin C: 11mgCalcium: 124mgIron: 2mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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