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Prep time
3 hours 30 minutes
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Cook time
3 hours 30 minutes
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Serves
12
Author Notes
I love spring! I'm pretty excited about all the sunny days that come after the cold, dark, and snowy winter. That's why I decided to share a tasty fresh dessert that reminds me of freshly cut grass and pink blossoms. The green color of my cake symbolizes the new beginning, and the raspberry one is for my love for everything around flourishing.
This Spinach Cake is something you could not miss. Moist spinach layers and interesting acid touch, combined with a bit of salty frosting - perfect for spring and summer celebrations. And there is a bonus - it's completely gluten and sugar-free!
This elegant cake is easy to make - just follow the steps <3
Notes:
Instead of frozen spinach, you can use the same amount of fresh baby spinach or a regular one.
If you want you can use sugar. I'm just trying to make things as healthy as possible.
Ideally refrigerate the cake bases overnight, covered with plastic wrap. —the_diaries
Ingredients
- Spinach Layers
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400 grams
frosen spinach
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60 grams
coconut flour
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160 grams
rise flour
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170 grams
erythritol
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5
eggs, mid-size
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10 grams
baking powder
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100 milliliters
olive oil, don't use extra virgin
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500 milliliters
coconut milk
- Raspberry Layer & Frosting
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250 grams
frozen raspberries
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50 grams
erythritol
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30 grams
cornstarch
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30 milliliters
water
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500 grams
cream cheese
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80 milliliters
honey, melted over a water bath
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1-2 teaspoons
vanilla extract
Directions
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Steam the spinach for a couple of minutes. Remove from the stove and drain well.
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Preheat the oven to 170º C and prepare a mold of Ø20 cm. Cover with a circle of parchment paper.
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Blend the spinach and olive oil with the blender until you get a fine puree texture.
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In a bowl combine the 2 flour types and the baking powder.
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In the mixer bowl, mix well erythritol and eggs (for a couple of minutes).
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Add the spinach and mix until all ingredients аre well combined.
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Add the dry ingredients to the spinach mixture. Stir well until no lumps of flour remain.
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Pour the dough into the mold and bake for about 40-45 min or until a toothpick inserted in the center comes out clean. Do not open the oven before the 30th min.
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Leave the cake on a cooling rack. Wait until it's completely cool.
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Raspberry layer: Dissolve the cornstarch into the water. Whisk the raspberries and erythritol in a small saucepan over medium heat. Add the cornstarch and continue whisking. Cook the mixture until it begins to bubble and thick (about 8 min). Remove off the stove and let it cool a little bit.
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While the mixture cools off, start with the spinach layers. Get a sharp knife and cut the cake into 2 layers. The upper layer might be a bit bumpy. Use the knife to remove any doming, but don't throw the crumbs away.
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Time to assemble - use a cake ring and 1 strip of acetate to line the inside. Pierce the first layer with a toothpick and soak with 250 ml coconut milk.
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Pour the raspberry mixture over the first layer and put it in the fridge for about 30-40 min.
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Frosting: Combine the cream cheese, honey & vanilla extract in a large mixing bowl. Make sure the cream cheese is cold. Beat with an electric mixer at high speed until fluffy.
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Cover the raspberry layer with 1/3 of the frosting using a spatula. Put the second green layer, pierce and soak with milk again.
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Spread generously the frosting left on top. Continue the process until finishing all cake bases.
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Decorate with sugar-free cocoa pearls and the spinach crumbs left from the top layer. N-joy!
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