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Vegan Cardamom and Spinach cake with a slice taken out of it
Vegan Spinach & Cardamom Celebration Cake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

A delightfully moist and tender cake that has an unexpected ingredient: Spinach! This cake is made fragrant with cardamom and is very delicious!

Course: birthday cake, Cake
Cuisine: baking, Vegan
Keyword: cake with aquafaba, vegan cake, vegan spinach cake
Servings: 8
Author: Louise-Claire Cayzer
  • 150 ml sunflower oil or other neutral oil such as light olive oil
  • 15 Tbs Aquafaba (chickpea water) This is the equivilant to the juice from a 400g tin of chickpeas
  • 225 g caster sugar
  • 230 g frozen spinach Or half kilo of fresh. You want 200g total weight when finished.
  • 300 g general purpose flour (or 300g self raising flour)
  • 3 tsp baking powder
  • 1 tsp ground cardamom
For the Lemon Buttercream
  • 100 g vegan margerine we use Naturali as it is palm oil free
  • 200 g icing sugar (in the US this is called powdered sugar)
  • 1 tsp lemon oil
  1. Grease two 20cm round sandwich tin and line the bases of the cake tin with baking parchment. Preheat the oven to 180C/ Gas Mark 4

  2. Steam the spinach on the stove until it is unfrozen (if using frozen) or wilted (if using fresh) 

  3. Give the spinach a good squeeze to remove excess water, then whizz it up in your blended until smooth. 

  4. Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.

  5. Fold the blended spinach into the aquafaba & sugar mixture until it is completely mixed. 

  6. Gently fold in the flour & baking powder & mix until combined. 

  7. Evenly divide the mixture into the two tins 

  8. Pop in the oven and bake for 35-40 mins. Test with a skewer to see if it is cooked through. If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave the cake in for another 5 mins.
  9. Cool the cake in it's tin for 10 mins, then turn out onto a cake rack.
For the Buttercream
  1. Using a whisk, whizz up the vegan butter, sugar and lemon oil until it is floofy (technical term) 

  2. Sandwich the cake together with the buttercream. Add fresh berried if you would like! Top with more buttercream & extra berries.