Vegan Savoury Loaf Cake

Apr 4, 2019 | 3 comments


Following on from the last post about a savoury loaf cake, I experimented today and came up with this vegan version. My silicone mini loaf tins arrived today. I said yesterday that I wouldn’t use all 12, but that’s exactly what I did do today! I’m really pleased with them and have lots of ideas on what else to use them for.


Vegan Savoury Loaf Cake

Priced at Asda April 2019
150ml oil, £3.20/3 litres, 30p
250g self raising flour, 45p/1.5 kg, 7p
tsp baking powder, 2p
3 tblsps (25g) sweet smoked paprika, Rajah 50p/100g, 12p
tsp dried thyme, 59p/17g, 2p
tin chick peas, half the cooking liquid only – free?
half a red onion, 89p/kg, 5p
50g green beans 84p/750g, 6p
tsp garlic granules 59p/60g, 3p
80g pepper from a jar, chopped, £1.45/480g, 24p
4 tblsp (15g) nutritional yeast £3/125g, 36p
150ml soya milk 59p/litres, 9p
100g green olives, coarsely chopped, 59p/310g, 30p
half tsp ground black pepper 1p

Total nutrition 2388 calories, 201g carbs, 156g fat, 48g protein
Per serving (12) 199 calories, 17g carbs, 13g fat, 4g protein
Total cost £1.67
Per serving (12) 14p

I couldn’t find nutritional yeast in Asda, but found some in Ocado using mySupermarket

Cook the green beans and chop them into inch long pieces.

In a bowl, sieve in the flour, baking powder and paprika. Add the nutritional yeast. Add the onion, green beans, chopped pepper, thyme and pepper and mix well together.

Use a jug to whisk together the oil and soya milk. Gently whip the aqua faba and add to the oil mixture.

Now treat the mixture like a muffin and tip the wet ingredients into the dry, mixing just enough to combine. Lots of mixing will toughen the finished loaf. Transfer the mixture to 12 muffin tins or mini loaf tins and bake at 200c/180 fan/400f/gas mark 6 for 30 minutes until golden. Leave in the tins for a few minutes to firm up before turning out onto a wire rack to finish cooling.

If enjoying this as a main meal, serve a couple of muffins with a salad of iceberg and cucumber, or some hot veg.




I used a lot more thyme this time, but I still couldn’t taste it, so maybe not worth including

This would be fab with a green salad and a coleslaw or remoulade.

You could use a 20cm cake tin instead of muffin tins, or a 1.5 litre loaf tin

Once completely cold, the loaf can be thinly sliced if desired, maybe for entertaining. Fabulous for packed lunches too



Other vegan flavourings include, lovely garlicky roasted vegetables; grated carrot, walnuts and green olives; grated parsnip, hazelnuts and black olives; miso, mushrooms (pre-fried) and sweetcorn.

Let us all know on Twitter (@ThriftyLesley), Facebook or Instagram (@ThriftyLesley) if you try a version of your own, all ideas gratefully received!



Vegan savoury loaf cake for a very cheap meal



  1. Thrifty Lesley

    I copied the method from the non-vegan version and missed the fact that I had the eggs in the method. It should say whisk the oil and soya milk together. I’ve changed it now. Sorry for the confusion

  2. aud

    I’m confused. It says it’s a vegan cake and the ingredients seem to agree , but then it says ”
    Use a jug to whisk together the eggs, oil and milk. ” .

    Now the ingredients list soya milk, but nowhere are eggs mentioned and they are certainly not vegan. Although not a vegan, I can’t eat eggs, so to me this is quite important . However , even if I were able and willing to eat them, there is nothing saying how many eggs or even if something is being used as a substitute .

    It would seem this is an unusable recipe in its current state .

  3. Kayleigh Watkins

    I’ve never tried a savoury loaf but this sounds delicious xx

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