How To Make Cake With Fresh Spinach

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It may seem strange to make a cake with fresh spinach, but it’s a great way to add nutrition to a tasty treat! Without masking the sweetness, spinach gives cakes moisture, a faint earthy taste, and a bright green hue. The flavor of the spinach fades when the cake bakes, leaving it fluffy and airy with a faint hint of vegetable goodness.

Fresh spinach and standard cake ingredients are combined in this recipe to create a soft, moist cake that’s ideal for breakfast, dessert, or a midday snack. Spinach cake is an inventive and delectable way to experiment with veggies in baking, whether you’re trying to add a little additional nutrition to your baked products or just want to try something different.

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:

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.

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.

Add mix-ins

If you’re adding nuts or chocolate chips, gently fold them into the batter at this point.

Bake the Cake

Bake the cake:

Pour the cake batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Cool the cake:

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting (if desired).

Make the Frosting (Optional)

Prepare the frosting:

While the cake is cooling, prepare the cream cheese frosting by beating the softened cream cheese and butter together in a large bowl until smooth and creamy.

Add powdered sugar:

Gradually add the powdered sugar, about 1/2 cup at a time, mixing until smooth and fluffy.

Add vanilla and milk:

Stir in the vanilla extract and a tablespoon of milk (if needed) to achieve your desired consistency. The frosting should be spreadable but not too runny.

Frost and Serve

Frost the cake:

Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake. If you’ve made two layers, frost between the layers as well.

Serve and enjoy:

Slice and serve the spinach cake as a snack, dessert, or with a cup of tea or coffee. The spinach adds moisture and subtle flavor, but the cake remains light and fluffy, making it a unique and tasty treat.

Notes:

Spinach substitutes:

If you can’t find fresh spinach, you can use frozen spinach instead. Just be sure to thaw and drain it well to remove excess water before pureeing it.