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Vanilla Spinach Cake with Vanilla Frosting

Vanilla Spinach Cake with Vanilla Frosting

Vanilla Spinach Cake with Vanilla Frosting 🍰
INGREDIENTS
3 cups (150g) raw spinach
3 large eggs (or flax eggs)
2 teaspoon vanilla extract
¾ cup (150g) of any sugar
⅔ cup (100g) smooth applesauce
½ cup (100ml) vegetable oil
2 cups (250g) plain flour
3 teaspoon baking powder
½ teaspoon salt
💨FOR THE VANILLA FROSTING
½ stick (75g) unsalted dairy-free butter
2 cups (250g) powdered icing sugar sifted
1 teaspoon vanilla extract
1 tablespoon plant-based milk
Optional – sprinkles to decorate
🌱 Preheat oven to 350°F / 180°C. Grease and line 2 x 8 inch (20cm) cake tins.
🌱 Steam or simmer the spinach for a few minutes until wilted.
🌱 Run under cold water to refresh, drain and squeeze out any excess moisture.
🌱 Puree well with a hand blender and set aside.
🌱 Beat the eggs, oil, vanilla, applesauce and sugar together well. Beat in the spinach puree.
🌱 Sift in the flour, baking powder and salt and gently stir to combine.
🌱 Pour into the prepared tins and bake for 25 minutes or until an inserted skewer comes out clean. Cool for 5 minutes in the tin, then turn onto a wire rack to cool completely.
For the vanilla frosting
🌱 Beat all ingredients together until fluffy. If necessary add a little more plant-based milk to thin or icing sugar to thicken.
🌱 Refrigerate until ready to spread on the completely cooled cake. Decorate with sprinkles, if desired.
Tell us if you would like to try it 🤭