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Golden Savory Cake

Breakfast, Recipes

Golden Savory Cake | Nutrition Stripped gluten free cake recipe

I’ve been experimenting more than ever with baking lately, probably because baking brings back memories of the holidays with my family making cookies, trying out holiday dinner recipes, and just spending time together around food. I cherish those moments especially as I get older and life get’s more interesting/complex at times, and my focus and mission become more clear here with my work. I’ve confessed this before, but I’m not a baker. Baking is challenging enough for me, but put gluten free baking in the mix and it’s almost always a call for at least 4 recipe tries before I get the “right” one and then test that again, and again. For whatever reason, I welcomed the challenge this month, it felt refreshing to push myself in new ways and spend more time doing what I love and what brought me here sharing the blog to you in the first place- recipes and nutrition! With that said, I’m excited to share this one with you today, the Golden Savory Cake.


Needless to say, I had fun with this one. Reading along over the years (can you believe Nutrition Stripped will turn 3 in January!), I’m sure you’ve caught on to my love of global cuisine and mixing flavors together in a beautiful, whacky, yet delicious mess. Today is a combination inspired by the french clafoutis with indian spices mixed together in a “cake” that reminds me of a pound cake/bread/vanilla cake. I know, it all sounds too crazy to be good right? IT’S SO GOOD. I envision you making this for a breakfast to share with friends and family, for a dessert or main meal with a couple additional components to balance it out. But first, we gotta talk about these spices. Turmeric, you all know my feelings about this queen spice and obsession in using it any way possible; today’s no exception. Turmeric not only enhances the nutrition of this recipe but also gives it a beautiful golden color! To top it off, pistachios, sweet apricots, and spices like turmeric, cinnamon, ginger, black pepper, and coriander make an appearance too. Over the summer, I shared my first ever clafoutis with you which turned out to be one of my favorite sweet and savory recipes that entire summer. It’s always a hit to share with friends and guests who come over, it’s super simple to make, and is very flexible when it comes to adding what you love and keeping what you don’t out of it. I took my Summer Tomato and Cherry Clafoutis recipe and twisted it a bit more to make a custard-y cake out of it, served in a loaf pan versus in the cast iron skillet. The result, this beauty you see here today. Trust me, it’s just as delicious as it is good looking!

A note on baking this bad boy! Back in May, when I spent a good couple of weeks shooting the cookbook (which will be out next fall!), we came up with an issue with one of my recipes that we were baking off to shoot, and something that never happened to me before. When mixing turmeric with baking soda without the presence of an acid, it turns red. So at the time, I was planning on shooting a beautiful yellow baked good and it was completely red. Still absolutely beautiful, but the title of my recipe at the time involved the descriptors “yellow”, “golden”, etc.; so that obviously wasn’t going to cut it. SO be sure to follow this recipe exactly or you’ll end up with a red cake…still delicious just red.

Not that I think you’ll need my suggestions on how to serve this, BUT here are some of my favorite spreads and sauces that this cake will go beautifully with:

Golden Savory Cake | Nutrition Stripped gluten free cake recipeGolden Savory Cake | Nutrition Stripped gluten free cake recipe

4.0 from 2 reviews
Golden Savory Cake
Recipe type: breakfast, main, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
A spongy gluten free savory cake made with turmeric, cinnamon, apricots, pistachios, sun-dried tomatoes, and eggs. Inspired by a French clafoutis.
  • WET
  • 3 whole eggs
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup almond milk
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons lemon juice
  • Pinch of sea salt
  • DRY
  • ⅔ cup all purpose gluten free flour
  • ½ cup almond flour
  • ½ teaspoon sea salt
  • 2 tablespoons coconut oil
  • 1 tablespoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cayenne pepper, optional
  • ¼ cup each chopped pistachios, chopped apricots, and raisins (tossed in gluten free flour)
  1. Preheat the oven to 350 degrees F. Grease standard loaf pan with coconut oil.
  2. Beat eggs with maple syrup, vanilla, and maple syrup. In another small bowl mix almond milk, vinegar, and baking soda. Set aside.
  3. Combine all the dry ingredients in a large mixing bowl. Pour the wet ingredients, both the egg mixture and the almond milk mixture into the dry ingredients and stir to combine. A batter will form.
  4. Pour the batter into the loaf pan and bake at 350 degrees F for 35 minutes or until golden brown.
  5. Serve with Salted Coconut Cream or a drizzle of honey, also see blog post for specific ideas.
Optional ingredients to stir into the batter: raisins, sun-dried tomatoes, herbs, etc.

Golden Savory Cake | Nutrition Stripped gluten free cake recipe

My favorite bread pan to bake in, it’s silicone so no sticking which makes clean up super easy.

YOUR TURN: Have you tried making a clafoutis yet? What about egg bakes and egg-based cakes? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!

OPTIMIZE, YOU DESERVE IT! I work 1-1 with women just like you all over the world to help optimize their health, reach goals, feel and look amazing! Sign up here to chat with me about how we can work together and take the first step to make this your healthiest and happiest year yet.

xx McKel

Share your thoughts

  • Michelle


    In your note, did you mean, don’t use baking powder because it will turn Turmeric red?

  • Jessica

    Beautiful…two questions about the recipe. Can chia paste be substituted for the eggs? And are there sundried tomatoes in the recipe, as the header note says?

    • Hi Jessica! Sun-dried tomatoes are optional and unfortunately since this uses so many eggs I don’t think chia eggs will work in this but you’re welcome to try! x<

      • Jessica

        You don’t list the sundried tomatoes in the ingredient list! How much? Dry or oil packed?

  • Karen

    There is no mention of Vinegar in the list of ingredients, but there is in the instructions. Is this an omission in the ingredients list? If so, how much Vinegar should be used?

  • vicki

    need to make it sugar free, so no maple syrup or artificial or stevia. would it work without it.

    • Yes you can make this without maple syrup, but it will be quite bold, the sweet helps balance the turmeric and spices, but please try it out and let us know! 🙂

  • Katie

    Hi, I made this delicious cake the other night when you posted it and missed the apple cider vinegar (I thought the lemon was the acidic needed to make the cake yellow). It turned out with a red hue but I thought it looked great.
    I did have to add 1/2 cup of additional almond flour as my batter was very runny and I added a sprinkle of chia seeds to the top before popping it into the oven. I also subbed the pistachios for walnuts as that’s what I had on hand.
    Great recipe and will make again.

    • So happy you enjoyed this Katie, next time try it with the apple cider vinegar too! And no biggie, like I said the color doesn’t affect the taste whatsoever 😉

  • Sarah

    I’m looking forward to making this. Can i substitute quinoa flour, oat flour or buckwheat flour for the almond flour? I’m allergic to almonds.

    • Yes you can use buckwheat flour or oat flour, you may need to add a touch of water since almond flour adds a bit more moisture than those flours. Enjoy!

  • I would love to try this! Do you think spelt or all-purpose flour would work if not gluten-free?

  • Alexandra

    I made this the other night for my family and it was a huge hit! Their favorite recipe. Thank you 🙂

  • Jennifer Raisley

    Hi McKel. Another great recipe that took care of many cravings I’ve had since going gluten, sugar and dairy free!! I have two questions however – I know you mentioned the red coloring that can occur and I followed your instructions to a T (included the apple cider vinegar) but my mine had a reddish tint toward the crust – almost looked like tequila sunrise bread 🙂 Also I’m not sure if my batter was maybe too runny but all of the fruit and nuts sank to the bottom of the loaf. Still yummy of course, and I figured it was due to the weight of them.

    • I’m so happy you enjoyed this Jennifer, thanks for sharing! Next time, roll the fruit and nuts into the excess flour and then stir them into the batter- this helps keep them afloat, but sometimes they do sink!

  • Isabelle

    Is this bread considered healthy? I baked it and it’s A-M-A-Z-I-N-G. I brought it with me to the Thanksgiving table when visiting family 🙂 awesome. I added peanut butter on top of a slice and had a couple for breakfast. Would you consider that healthy? Too much fat? Balanced? Thoughts, please! And again, thank you so much for sharing this amazing recipe!!

  • Marcella

    Thx for your site! Q re this recipe – it has coconut oil in the ‘dry’ ingredients section. Since that’s not a dry ingredient, i’m confused. Should it be added to the dry ingredients or is it the coconut oil you’re greasing the pan with. Thank You!

    • McKel Hill

      Since they’re all blended together, you just mix it with the wet ingredients and use a touch for greasing the pan!

  • Ashley

    If someone is allergic to all nuts, any recommendations for a substitute to almond milk? I saw that alternative flour was considered already in the comments above. Thanks!

    • McKel Hill

      You can use coconut milk, oat milk, or rice milk if you’d like!


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