Vanilla Spinach Cake with Vanilla Frosting
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
349 kcal
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Course
Dessert
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Cuisine
American, International, British
Vanilla Spinach Cake with Vanilla Frosting
Description
This recipe uses fresh spinach steamed and pureed to a fine paste, which is folded into a vanilla-scented batter made with eggs, applesauce, vegetable oil, sugar, flour, baking powder, and salt. The batter’s leavening ensures a tender crumb with a lift appropriate for a layered cake. The mild vegetable flavor is offset by the sweetness from sugar and vanilla extract. Baking in prepared cake tins yields evenly baked layers.
The vanilla frosting is prepared by beating unsalted butter with powdered sugar, vanilla extract, and milk until fluffy and smooth. This frosting is spread on completely cooled cake layers and may be decorated with sprinkles for a festive touch. The cake offers a mild taste and unique color from the spinach without overt vegetable flavor.
Vegan adaptations are possible using flax eggs and dairy-free butter and milk substitutes. The notes emphasize pureeing the spinach finely for even color and texture, and provide instructions for making flax eggs as an egg alternative.
Ingredients
- 3 cups spinach 150g, raw
- 3 egg or flax eggs, see note, large
- 2 teaspoon vanilla extract
- ¾ cup sugar 150g
- ⅔ cup applesauce 100g, smooth
- ½ cup vegetable oil 100ml
- 2 cups plain flour 250g
- 3 teaspoon baking powder
- ½ teaspoon salt
For the vanilla frosting
- ½ tick butter unsalted, 75 grams
- 2 cups powdered icing sugar sifted, 250g
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Sprinkles optional, to decorate
Instructions
- 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 and 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 milk to thin or icing sugar to thicken.
- Refrigerate until ready to spread on the completely cooled cake. Decorate with sprinkles, if desired.
Notes
- Puree steamed spinach finely, adding a tablespoon of water if needed for smoothness and uniform green color.
- To make vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use dairy-free butter and milk alternatives.
- Frosting may be adjusted in consistency by adding milk to thin or more powdered sugar to thicken.
- The provided nutritional information is approximate and may vary with ingredient brands and preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 169mg | 7% |
| Potassium | 239mg | 5% |
| Sugar | 33g | 66% |
| Vitamin A | 1390IU | 28% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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