Black olive and onion cake

Eating healthy isn’t always simple. Especially when work, school, and/or life gets in the way. I would say that lunch is the most difficult meal. It should be the largest meal of the day but for most people it isn’t always the case. This is a great alternative to that hasty lunch when you tell yourself “Oh I’ll just grab a sandwich on the way”. Pack a couple of slices of this black olive and onion cake, and add some vegetables and a fruit and you’re set for the day!

Slightly adapted from Laurence Salomon’s “Ceci n’est pas… un régime” Marabout publishing.

Serves 6 people


  • 60 grams (1/2 a cup) of chickpea flour
  • 120 grams (1 cup) of whole-wheat flour (T80)
  • 2 eggs
  • 15 black olives
  • 1 onion
  • 5 cl (1/4 of a cup) of olive oil
  • 6 cl (1/4 of a cup) of soymilk
  • 1 pinch of baking powder
  • A bunch of parsley
  • Unrefined salt

Preheat the oven to 150°C (300°F).

Crush the black olives and finely chop the onion and parsley . In a mixing bowl mix both flours with the baking powder and a couple pinches of salt. Make a small hole in the middle of the flour; add the eggs and the olive oil. Mix and slowly incorporate the soymilk. Add the olive, onion and the chopped parsley. Salt if needed.

Oil a loaf pan and pour the mixture. Cook for 25 minutes.

Why this is good for me:
The cake is vegetarian and well-balanced from a nutritional point of view.

One thought on “Black olive and onion cake

  1. Dominique says:

    Il faudrait pouvoir goûter … Très tentant.

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Eating Whole

A vegan & allergy-friendly lifestyle.


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a culinary journey beginning and ending at the kitchen table

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