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Author Notes: With a local market filled with giant bunches of kale as big as umbrellas, it's hard not to keep finding inspiration to turn this gorgeous green into all manner of recipes. This Kale and Apple Cake is absolutely bursting with veg, tastes great and stays moist for ages so can be made ahead. Eat your greens, in cake! - Kate | Veggie Desserts
Kale and Apple Cake
- 2 cups fresh kale leaves, torn into small pieces, woody stalk discarded
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3/4 cups sugar
- 2 teaspoons vanilla extract
- 2 apples, peeled and grated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat oven to 350F. Grease and line two round cake pans.
- Boil or steam the kale for a few minutes until tender. Refresh by rinsing in cold water, then drain and puree with a stick blender (it will still be a bit stringy).
- In a large bowl, beat the eggs, oil, applesauce, sugar and vanilla together well. Beat in the kale puree and grated apple, then sift in the flour, baking powder and salt and combine gently.
- Pour the batter into the cake pans and bake for 30 minutes or until an inserted skewer comes out clean. Allow the cake to cool for 2 minutes in the pans and then turn onto a wire rack to cool completely before icing.
- 1 1/4 cup powdered icing sugar
- 2 tablespoons butter, softened
- 2 tablespoons smooth applesauce
- 1/2 teaspoon vanilla extract
- Sift the powdered sugar into a large bowl. Add all remaining ingredients and beat well until smooth. Frosting can be stored in the fridge until needed.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens