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Non-Sweet Cake Recipes

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If you’re looking for a delicious and savory cake recipe that isn’t sweet, then you’re in luck. There are plenty of recipes out there that are flavorful and savory, but don’t contain any sugar at all. From breakfast cakes to savory dinner cakes, there’s something for everyone.

Savory Breakfast Cake



This savory breakfast cake is a great alternative to sweet breakfast pastries. It’s savory, cheesy, and delicious. Plus, it’s easy to make and can be served for breakfast, lunch, or even dinner.

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 cup plain Greek yogurt
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup diced red bell pepper
  • 1/4 cup sliced green onions
  • 2 large eggs
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Add the olive oil, yogurt, Parmesan cheese, bacon, bell pepper, and green onions. Stir to combine.
  3. In a separate bowl, beat the eggs until light and fluffy. Add the eggs to the flour mixture and stir until just combined.
  4. Pour the batter into the prepared cake pan and spread evenly. Sprinkle with the chopped parsley.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool for 10 minutes before serving.

Nutrition:


This savory breakfast cake recipe makes 8 servings. Each serving contains approximately 233 calories, 11g fat, 24g carbohydrates, 10g protein, and 3g fiber. It is also a good source of vitamins and minerals, such as vitamin A, vitamin C, calcium, and iron.

Cheesy Zucchini Cake



This cheesy zucchini cake is a great way to use up all of that summer zucchini. It’s cheesy, savory, and just a little bit sweet. Plus, it’s easy to make and can be served for breakfast, lunch, or even dinner.

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1/2 cup plain Greek yogurt
  • 1 cup grated Parmesan cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup diced red bell pepper
  • 2 large eggs
  • 2 cups grated zucchini
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Add the olive oil, yogurt, Parmesan cheese, bacon, and bell pepper. Stir to combine.
  3. In a separate bowl, beat the eggs until light and fluffy. Add the eggs to the flour mixture and stir until just combined. Add the grated zucchini and stir to combine.
  4. Pour the batter into the prepared cake pan and spread evenly. Sprinkle with the chopped parsley and basil.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool for 10 minutes before serving.

Nutrition:


This cheesy zucchini cake recipe makes 8 servings. Each serving contains approximately 228 calories, 11g fat, 24g carbohydrates, 10g protein, and 2g fiber. It is also a good source of vitamins and minerals, such as vitamin A, vitamin C, calcium, and iron.

Tomato and Cheese Cake



This tomato and cheese cake is a delicious and savory way to use up all of those summer tomatoes. It’s cheesy, savory, and just a little bit sweet. Plus, it’s easy to make and can be served for breakfast, lunch, or even dinner.

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1/2 cup plain Greek yogurt
  • 1 cup grated Parmesan cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup diced red bell pepper
  • 2 large eggs
  • 2 cups diced tomatoes
  • 3/4 cup grated cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Add the olive oil, yogurt, Parmesan cheese, bacon, and bell pepper. Stir to combine.
  3. In a separate bowl, beat the eggs until light and fluffy. Add the eggs to the flour mixture and stir until just combined. Add the diced tomatoes and stir to combine.
  4. Pour the batter into the prepared cake pan and spread evenly. Sprinkle with the grated cheddar cheese and chopped parsley and basil.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool for 10 minutes before serving.

Nutrition:


This tomato and cheese cake recipe makes 8 servings. Each serving contains approximately 229 calories, 11g fat, 24g carbohydrates, 10g protein, and 2g fiber. It is also a good source of vitamins and minerals, such as vitamin A, vitamin C, calcium, and iron.

These are just a few of the many delicious non-sweet cake recipes out there. Whether you’re looking for something savory for breakfast, lunch, or dinner, there’s sure to be something that fits the bill. Give one of these recipes a try today and enjoy a delicious and savory cake that isn’t too sweet.

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