5 from 12 votes
Kale and Blood Orange Cake (with vegan option)
Kale and Blood Orange Cake combines finely pureed kale with blood orange juice and zest, baked into a moist cake with a citrus-flavored icing. The cake uses applesauce and vegetable oil for moisture, and can be made vegan with flax eggs and vegan butter. The blood orange adds bright citrus notes that balance the mild earthiness of the kale, resulting in a subtly flavored, tender crumb suitable for a unique dessert.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
16
Calories:
260 kcal
Course:
Dessert
Cuisine:
British
Ingredients
- 150 g kale (2 cups, packed) (woody spines removed)
- 3 egg vegan: 1 tablespoon flaxseed meal mixed with 7 ½ tablespoon water and left to stand for 5 mins to thicken slightly
- 100 ml vegetable oil
- 2 teaspoons vanilla extract
- 100 g applesauce
- 175 g sugar
- blood orange juice of ½
- blood orange zest of 1
- 250 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the blood orange icing
- 250 g icing sugar (powdered confectioner's sugar)
- 4 tablespoons butter softened [vegan: use vegan spread]
- 2 tablespoons blood orange juice
Instructions
- Preheat oven to 180C/350F. Grease and line a 9” square cake tin with parchment paper.
- Tear the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Drain then refresh in cold water, drain well and puree (it will still be a bit little bit stringy, but persevere as long as you can until well pureed for a greener cake. If necessary, add a teaspoon of water but don’t allow the puree to get too wet. If you add water, squeeze excess moisture out of the resulting puree before adding to the batter). Set aside.
- Beat the eggs (or flax eggs), oil, vanilla, applesauce and sugar together well. Beat in the kale puree and orange zest and juice. Sift in the flour, baking powder and salt and gently combine.
- Pour into the prepared tin and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.
Cup of Yum
For the Blood Orange Icing:
- Sift the icing sugar into a bowl, add the other ingredients and mix until smooth.
- Store in the fridge until ready to use. Frost the cooled cake as desired.
Notes
- If you lack applesauce, steam and puree peeled, cored apples as a substitute; leftover puree can be enjoyed separately.
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Cholesterol
38mg
(13%)
Sodium
114mg
(5%)
Potassium
133mg
(3%)
Sugar
27g
(54%)
Vitamin A
1075IU
(22%)
Vitamin C
12.4mg
(14%)
Calcium
44mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 260
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 114mg | 5% |
| Potassium | 133mg | 3% |
| Sugar | 27g | 54% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.