Vegan Onion Cake

Vegan Onion Cake is tasty, crumbly & mouthwatering. It is a very humble yet striking recipe that surely leaves a deep impression with the use of caramelized onions ladled into a damp, herbed batter that is baked to rise and evolve a rich & golden cake. The onions are cooked, & the taste & softness of the cake make the delicacy in taste & substance, as the onions are cooked, & thus it comes in its unique taste. A recipe created as a vegan take on a German-style onion tart, but with an avocado twist. The Vegan Onion Cake mixes up simply & the onions just melt in the mouth, & what you get is a good rustic comfort food.

STATS

• Prep Time: 20 minutes
• Serving Size: 1 slice
• Yield: 8 slices
• Course: Appetizer, Side Dish, Light Main
• Cuisine: German-Inspired, Vegan
• Cook Time: 40 minutes
• Method: Baked
• Diet: Vegan
• Difficulty: Easy
• Total Time: 1 hour

EQUIPMENT

• Mixing bowls
• 9-inch round/square baking dish
• Skillet/frying pan
• Wooden spoon
• Whisk
• Knife & cutting board
• Oven

INGREDIENTS:

• Two teaspoons of olive oil
• Three huge yellow onions, cut thinly
• 1/4 teaspoon black pepper and one teaspoon salt
• A half-teaspoon of dried rosemary
• 1 tablespoon of apple cider vinegar
• A single tablespoon of powdered garlic
• Half a teaspoon of baking soda
• 1/4 cup of batter-making olive oil
• One spoonful of baking powder
• Just one and a half cups of all-purpose flour
• One cup of plant-based milk (almond, soy, or oat) without added sugar
• A tablespoon of lemon juice
• Two teaspoons of nutritional yeast (for a savory taste, if desired)
• Parsley/chopped chives as a garnish (optional)

INGREDIENT NOTES

Onions:

• Caramelize the best with yellow/sweet onions. Make them thin so that they cook evenly.

Flour:

• Universal is good. May replace part with whole wheat to get a nuttier taste.

Plant Milk:

• Be unsweetened & plain. So it has a richer texture, which is made out of oat/soy milk.

Olive Oil:

• It keeps the batter wet and allows the onions to caramelize without sticking.

Vinegar & lemon juice

• They aid in getting the baking soda to react & ensure the cake is not too heavy.

Nutritional Yeast:

• It is optional, but enhances the savory taste.

Herbs:

• It has a grounded tone when it is made of dried thyme. You may use rosemary/sage instead.

INSTRUCTIONS:

1. Turn the temperature of the oven on to 375°F, or 190°C.
2. Line your baking dish or grease it.
3. Add two tablespoons of olive oil in the pan & warm up it over the low flame.
4. Sliced onions should be added. Cook till brown and tender, stirring often, 15 to 18 minutes.
5. Add vinegar, thyme, garlic powder, salt, & pepper.
6. Cook for two more minutes. Take off the heat.
7. Blend flour, baking soda, baking powder, & nutritional yeast (if using) in a bowl.
8. Combine 1/4 cup olive oil, lemon juice, & plant milk in a separate basin.
9. Give it a minute to settle
10. To dry, add the wet mixture.
11. To get a thick batter, gradually mix. Avoid over mixing.
12. Add half of the onions & fold.
13. Fill up your baking dish with butter. Distribute evenly.
14. Top with the remaining onions. Gently press them in.
15. Bake for l most forty minutes, up to the time the cake is brown & a toothpick put in the center comes it out clean.
16. Before slicing, let it cool for 5 to 10 minutes.
17. If desired, garnish with fresh herbs.
18. Warm or room temperature, serve.

TIPS:

• Onions take time to caramelize, so go slow and you will get the sweetest result.
• To give it additional color and nutrients, add chopped spinach or kale.
• If you mix it very well then this cake will be light & fluffy.
• On cutting, use a serrated knife to get clean edges.

STORAGE INFORMATION:

FRIDGE:

• You can store the remaining onion cake in a sealed bag for the next 3 days. You have to do is warm up it in the oven/toaster before some time of eating.

FREEZER:

• You may store it for at least one month, but make sure you wrap slices separately. Thaw in the freezer for a night and reheat before some time of eating.

FAQS:

May I use red onions?

• Yes! Red onions are also good and have a sweeter and deeper taste.

What would go well with onion cake?

• It pairs really well with soup, salad, or some vegan sour cream.

Could I transform it into a gluten-free food?

• I would experiment with a 1:1 gluten-free flour blend. Texture can be even a bit dense.

Is nutritional yeast required?

• No, it is optional. However, it gives it even more savory cheese flavors.

NUTRITION:

Calories: 210
Protein: 5g
Carbs: 27g
Fat: 10g
Saturated Fat: 1.5g
Fiber: 2g
Sugar: 3g
Sodium: 310mg
Calcium: 90mg
Iron: 1.2mg
Potassium: 260mg