Vanilla Spinach Cake with Vanilla Frosting
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