This spinach cake is perfect for any occasion and always leaves our guests asking for more! Made with wholesome ingredients, it has a perfect aroma, taste, and texture.
My love for cooking and baking comes from my Mama! She is by far the best cook I have ever met! This cake was made with a lot of help from her. She knows the exact combinations to make every recipe just perfect.
Spinach Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: ~24 Servings
Description
This spinach cake is perfect for any occasion and always leaves our guests asking for more! Made with wholesome ingredients, it has a perfect aroma, taste, and texture.
Ingredients
Scale
- 4 eggs
- 2/3 cup honey
- 1/2 cup light olive oil
- 1 teaspoon vanilla
- 2 large handfuls spinach
- 1 cup milk of choice
- 1 ¼ cup baking flour
- 1 ¼ cup paleo flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 4 teaspoons baking powder
- Saffron
- 2 tablespoons rose water
Instructions
- Steep saffron threads in 4 tablespoons of hot water for about 10 minutes. Do this step first that way it will be ready once you have made the batter.
- Preheat oven to 350 degrees. Once heated to 350, place bundt pan in the oven.
- Mix egg, honey, oil, and vanilla in a bowl.
- Place spinach and milk in blender and blend.
- Mix spinach mixture with egg, honey, oil, and vanilla mixture.
- Mix all dry ingredients then sift.
- Combine wet and dry ingredients.
- Add saffron and rose water to batter and mix.
- Bring bundt pan out of the oven and grease. Pour in mixture.
- Bake for 35-45 minutes (check with toothpick to make sure it is done). Time may vary oven to oven.
- Remove from oven and let it cool completely before cutting.
Notes
You can replace the paleo flour with regular baking flour if desired.
Optional: You can top with french vanilla yogurt and almond butter.
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