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

Units Scale

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

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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