Print
Ingredients
Scale
- 3 cups (150g) raw spinach
- 3 large eggs (or flax eggs)
- 2 teaspoons vanilla extract
- ¾ cup (150g) sugar
- ⅔ cup (100g) smooth applesauce
- ½ cup (100ml) vegetable oil
- 2 cups (250g) plain flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ stick (75g) unsalted butter
- 2 cups (250g) powdered icing sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Optional: sprinkles for decoration
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch cake tins.
- Steam spinach until wilted; cool, drain, and puree.
- Beat eggs, oil, vanilla, applesauce, and sugar until combined. Fold in spinach puree.
- Sift flour, baking powder, and salt; add to wet mixture until just mixed.
- Divide batter between tins and bake for 25 minutes until a skewer comes out clean.
- Cool cakes in tins for 5 minutes, then on a wire rack.
- Beat together butter, powdered sugar, vanilla, and milk for frosting.
- Frost the cooled cakes and decorate with sprinkles if desired.
Notes
Use room temperature ingredients for better mixing.
Avoid overmixing to ensure a light, fluffy cake.
Consider lemon zest in the frosting for an extra flavor boost.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 45