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Introduction: Making a cake with fresh spinach might sound unconventional, but it’s a fantastic way to incorporate nutrients into a delicious dessert! Spinach adds moisture, a subtle earthy flavor, and a vibrant green color to cakes, without overpowering the sweetness. When baked, the spinach flavor mellows out, allowing the cake to stay light and fluffy with just a slight undertone of vegetable goodness.
This spinach cake recipe combines fresh spinach with common cake ingredients, resulting in a soft, moist cake that’s perfect for breakfast, dessert, or an afternoon snack. Whether you’re looking to add a bit of extra nutrition to your baked goods or simply want to try something new, spinach cake is a creative and delicious way to experiment with vegetables in baking.
Table of Contents
Ingredients:
For the Spinach Cake:
2 cups fresh spinach, packed (roughly chopped)
1/2 cup (120 ml) vegetable oil or melted butter
3 large eggs
1 cup (200 g) granulated sugar
1 tsp vanilla extract
2 cups (250 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional, for a hint of warmth)
1/2 cup (120 ml) milk (dairy or non-dairy)
1/2 cup (120 g) Greek yogurt or sour cream (for extra moisture)
1/4 cup chopped nuts (optional, for added texture)
1/2 cup (90 g) chocolate chips (optional, for a bit of sweetness)
For the Frosting (optional):
8 oz (225 g) cream cheese, softened
1/4 cup (60 g) unsalted butter, softened
2 cups (240 g) powdered sugar
1 tsp vanilla extract
1 tbsp milk (if needed for consistency)
Instructions:
Step 1: Prepare the Spinach Puree
Wash and chop spinach: Wash the fresh spinach thoroughly to remove any dirt or grit. Pat dry with a clean towel, then chop it roughly.
Cook spinach (optional): You can use fresh spinach as is, but if you’d like to soften it for a smoother texture, sauté the spinach in a hot pan for about 2-3 minutes until wilted. This step helps to bring out more moisture and makes it easier to puree. Allow the spinach to cool slightly before proceeding.
Puree the spinach: Using a blender or food processor, puree the fresh spinach with a little bit of water or milk (about 1/4 cup) until smooth. Set aside.
Step 2: Make the Cake Batter
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
Mix the wet ingredients: In a large mixing bowl, combine the vegetable oil (or melted butter), sugar, eggs, vanilla extract, and spinach puree. Mix together until well combined.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). This ensures the leavening agents are evenly distributed.
Add dry ingredients to wet: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and Greek yogurt or sour cream. Start with a little of the dry mixture, then add some of the milk and yogurt, continuing until everything is combined. Be sure not to overmix the batter to keep the cake light and fluffy.
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