Vegan Spinach & Cardamom Celebration Cake
A delightfully moist and tender cake that has an unexpected ingredient: Spinach! This cake is made fragrant with cardamom and is very delicious!
Servings: 8
Equipment
- Cake tin
Ingredients
- 150 ml sunflower oil or other neutral oil such as light olive oil
- 15 tablespoon aquafaba (chickpea water) this is the equivilant to the liquid from a 400g standard tin/can of chickpeas
- 225 g caster sugar
- 230 g frozen spinach or half kilo of fresh. You want 200g total weight when finished
- 300 g all-purpose flour
- 3 teaspoon baking powder
- 1 teaspoon ground cardamom
For the Lemon Buttercream
- 100 g vegan margarine/butter
- 200 g icing sugar / powdered sugar
- 1 teaspoon lemon oil
Instructions
- Grease two 20cm round sandwich tins and line the bases of the cake tin with baking parchment. Preheat the oven to 180°C / 350°F / 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.
- 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.
- Cool the cake in it's tin for 10 mins, then turn out onto a cake rack.
For the Buttercream
- Using a whisk, whizz up the vegan butter/margarine, 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.