5 from 88 votes
Vanilla Spinach Cake with Vanilla Frosting
The Vanilla Spinach Cake is a moist layered cake incorporating pureed spinach into a vanilla-flavored batter enriched with eggs, applesauce, oil, and sugar. It bakes up with a subtle green tint and mild vegetable undertone balanced by sweetness. The vanilla frosting blends butter, powdered sugar, vanilla extract, and milk into a fluffy topping that complements the cake’s gentle flavor. Optional sprinkles add a decorative finish.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
12
Calories:
349 kcal
Course:
Dessert
Cuisine:
American, International, British
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 349
% 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.