A delightfully moist and tender cake that has an unexpected ingredient: Spinach! This cake is made fragrant with cardamom and is very delicious!
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
Steam the spinach on the stove until it is unfrozen (if using frozen) or wilted (if using fresh)
Give the spinach a good squeeze to remove excess water, then whizz it up in your blended until smooth.
Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
Fold the blended spinach into the aquafaba & sugar mixture until it is completely mixed.
Gently fold in the flour & baking powder & mix until combined.
Evenly divide the mixture into the two tins
Using a whisk, whizz up the vegan butter, sugar and lemon oil until it is floofy (technical term)
Sandwich the cake together with the buttercream. Add fresh berried if you would like! Top with more buttercream & extra berries.