Ingredients:
4 cups fresh spinach leaves, washed and chopped
2 cups all-purpose flour
1 cup maple syrup
2 tsp. stevia
1/2 cup olive oil
3 eggs
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp salt
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
heat spinach for a few minutes in a pan without lids. Ingredients:
2 cups fresh spinach leaves, washed and chopped
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup vegetable oil
3 eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
1/4 cup plain yogurt
Zest of 1 lemon (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a blender or food processor, puree the chopped spinach until smooth. You may need to add a little water to help it blend. Set this spinach puree aside.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon (if using). Mix well.
In a separate bowl, whisk together the olive oil, eggs, and vanilla extract
Gradually add the wet mixture to the dry ingredients and stir until just combined.
Finally, fold in the spinach puree until it's evenly distributed throughout the batter.
Pour the cake batter into a shallow cake pan that is greased beforehand.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
You may serve it plain, or add sour cream
I designed it with sour cream and dried cranberries

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