This Strawberry Spinach Cake is a delightful and innovative way to add a touch of healthy green to your dessert. Combining the sweetness of strawberries with the earthy freshness of spinach, this cake offers a unique flavor profile that surprises and satisfies. The whole wheat base provides a hearty texture, while the rich cream cheese frosting adds a layer of decadence. Whether you’re baking for a special occasion or simply looking for a wholesome dessert, this cake is sure to impress both visually and taste-wise. Plus, it’s a sneaky way to incorporate more vegetables into your diet without compromising on flavor!
Ingredients:
- 180 g whole wheat flour
- 6 eggs
- 300 g fresh spinach
- 180 g sugar
- 80 ml vegetable oil
- 2.5 tsp baking powder
- 1 tbsp lemon zest
- 680 g cream cheese
- 230 g butter
- 200 g powdered sugar
- 0.5 tsp vanillin
- 400 g fresh strawberries
- Mint leaves, to taste
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Prepare the spinach: Blanch the spinach in boiling water for 1-2 minutes, then drain and blend until smooth. Set aside.
- Beat the eggs and sugar: In a large bowl, whisk the eggs and sugar together until light and fluffy.
- Mix in wet ingredients: Slowly add the vegetable oil, spinach purée, lemon zest, and vanillin to the egg mixture. Stir until well combined.
- Combine dry ingredients: In a separate bowl, sift together the whole wheat flour and baking powder. Gradually add the dry mixture into the wet ingredients, stirring gently to avoid overmixing.
- Bake the cake: Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Make the frosting: In a mixing bowl, beat together the cream cheese, butter, and powdered sugar until smooth and creamy.
- Assemble the cake: Slice the cooled cake horizontally into two layers. Spread a generous amount of frosting between the layers, then cover the top and sides of the cake with the remaining frosting.
- Garnish and serve: Decorate the cake with fresh strawberries and mint leaves. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Tips:
- Ensure that the spinach is well-blended to avoid large green chunks in the batter. A smooth purée will give the cake a more even texture and color.
- If you prefer a lighter cake, you can substitute half of the whole wheat flour with all-purpose flour.
- For added flavor, you can mix some lemon juice into the frosting or add a bit of almond extract.
- Allow the cake to cool fully before applying the cream cheese frosting, as warm cake can cause the frosting to melt.
Nutritional Benefits:
- Spinach: Rich in iron, calcium, and vitamins A and C, spinach provides a boost of nutrients without altering the taste of the cake significantly.
- Strawberries: These are a great source of antioxidants, vitamin C, and fiber, supporting your immune system and digestive health.
- Whole wheat flour: Adds fiber to the cake, promoting digestive health and providing a slow-release energy source.
- Cream cheese: While indulgent, cream cheese offers protein and calcium, adding to the nutritional profile of the cake.
Why You’ll Love This Recipe: This recipe not only satisfies your sweet tooth but also packs a hidden health punch with the addition of spinach. The pairing of sweet strawberries and creamy frosting creates a dessert that’s both indulgent and nutritious. Plus, it’s a versatile cake—perfect for a family gathering, an afternoon tea, or even a special birthday treat. The combination of whole wheat flour and fresh spinach means you’re getting extra fiber and vitamins while enjoying a classic cake experience.
Dietary Information:
- This cake contains gluten due to the whole wheat flour.
- It includes dairy from the cream cheese and butter, which can be substituted with plant-based alternatives for those with lactose intolerance or following a vegan diet.
- Eggs are essential for the cake’s structure, but you can try replacing them with flaxseed or chia seed gel for a vegan version.
Why This Recipe Works: The magic of this recipe lies in the balance between indulgence and nutrition. The spinach is nearly imperceptible in taste but adds a beautiful green hue and a wealth of nutrients. The strawberries provide a natural sweetness and freshness, which perfectly complements the richness of the cream cheese frosting. By using whole wheat flour, you enhance the texture and nutritional content of the cake, making it a more wholesome treat. The result is a dessert that feels rich and satisfying while also providing some surprising health benefits.
Conclusion: The Strawberry Spinach Cake is a perfect blend of flavor, health, and creativity. Whether you’re looking to surprise your family with a unique cake or impress guests with an unexpected combination of ingredients, this recipe delivers. The subtle flavors of spinach blend harmoniously with the sweetness of strawberries, and the rich frosting adds the perfect final touch. Best of all, it’s a cake you can feel good about eating, knowing that it’s packed with nutrients from both the fruits and vegetables. Serve it chilled for a refreshing dessert or warm for a cozy treat—either way, it’s bound to become a household favorite!
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Wholesome Strawberry Spinach Cake
- Total Time: 1hr
Description
This Strawberry Spinach Cake is a delightful and innovative way to add a touch of healthy green to your dessert. Combining the sweetness of strawberries with the earthy freshness of spinach, this cake offers a unique flavor profile that surprises and satisfies. The whole wheat base provides a hearty texture, while the rich cream cheese frosting adds a layer of decadence. Whether you’re baking for a special occasion or simply looking for a wholesome dessert, this cake is sure to impress both visually and taste-wise. Plus, it’s a sneaky way to incorporate more vegetables into your diet without compromising on flavor!
Ingredients
- 180 g whole wheat flour
- 6 eggs
- 300 g fresh spinach
- 180 g sugar
- 80 ml vegetable oil
- 2.5 tsp baking powder
- 1 tbsp lemon zest
- 680 g cream cheese
- 230 g butter
- 200 g powdered sugar
- 0.5 tsp vanillin
- 400 g fresh strawberries
- Mint leaves, to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Prepare the spinach: Blanch the spinach in boiling water for 1-2 minutes, then drain and blend until smooth. Set aside.
- Beat the eggs and sugar: In a large bowl, whisk the eggs and sugar together until light and fluffy.
- Mix in wet ingredients: Slowly add the vegetable oil, spinach purée, lemon zest, and vanillin to the egg mixture. Stir until well combined.
- Combine dry ingredients: In a separate bowl, sift together the whole wheat flour and baking powder. Gradually add the dry mixture into the wet ingredients, stirring gently to avoid overmixing.
- Bake the cake: Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Make the frosting: In a mixing bowl, beat together the cream cheese, butter, and powdered sugar until smooth and creamy.
- Assemble the cake: Slice the cooled cake horizontally into two layers. Spread a generous amount of frosting between the layers, then cover the top and sides of the cake with the remaining frosting.
- Garnish and serve: Decorate the cake with fresh strawberries and mint leaves. Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 20mins
- Cook Time: 40mins