Spinach in a cake might sound unusual, but it creates a vibrant, moist, and delicious dessert! Here’s a full recipe for Spinach Cake that’s perfect for adventurous bakers or sneaking some greens into a treat.
Fresh Spinach Cake Recipe
Ingredients
For the Cake:
- 2 cups (240g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (240ml) vegetable oil (or melted butter)
- 1 ½ cups (300g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups (tightly packed, about 60g) fresh spinach leaves, washed and stems removed
- ½ cup (120ml) plain yogurt or buttermilk
- Zest of 1 lemon (optional, for a fresh flavor)
For the Glaze (optional):
- 1 cup (120g) powdered sugar
- 2-3 tbsp lemon juice or milk
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
- Blend the Spinach:
- In a blender or food processor, puree the spinach leaves with the yogurt (or buttermilk) until smooth. Set aside.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients:
- In a large mixing bowl, beat the oil and sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest (if using).
- Combine Everything:
- Gradually add the spinach puree to the wet mixture and mix until evenly combined. The batter will turn a bright green!
- Fold the dry ingredients into the wet mixture in batches, mixing until just combined. Do not overmix.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes (or 45-50 minutes for a bundt pan), or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together powdered sugar and lemon juice (or milk) until smooth. Drizzle over the cooled cake.
Tips & Variations
- Natural Coloring: The spinach gives the cake its vibrant green hue without affecting the taste.
- Flavor Boost: For a tropical twist, substitute lemon zest with orange zest or add a hint of almond extract.
- Frosting Alternative: Instead of glaze, top with cream cheese frosting for extra richness.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
This Fresh Spinach Cake is surprisingly sweet, flavorful, and perfect for those who love unique desserts. It’s a great conversation starter and a fun way to incorporate veggies into your baking! 🥬🍰