Vegan cake. This is a new one, even for me. I was inspired to find a recipe after bumping in to a friend who is Vegan as she was telling me about all the baking she does, and trust me, being Vegan doesn’t restrict you, her recipes looked scrummy!
I came across this Vegan recipe for Spiced Kale Cake on a few American websites, so they had all those strange cup measurements. I actually have the right cups for the job so I gave it a go. You can easily convert the measurements by googling it!
I have to say, I thought this cake was going to be a disaster, but it actually turned out okay. It’s the perfect sort of cake to have in the afternoon, curled up on the sofa with a cup of tea. The cakes texture is like carrot cake, the spices also remind me of carrot cake. You can’t taste the Kale (thank God) but the Kale does mean that you can feel relatively healthy as you eat it! This recipe is another good one as it has no fat, and I used rice flour so it’s gluten free too.
Kale Nutritional Info
Everyone seems to be throwing Kale in to smoothies or cooking with it. To be honest I didn’t know much about it before baking this cake (but I did try it in a smoothie as I made the cake – just to see what all the fuss was about).
So, turns out its a pretty amazing veggie. First of all it has been found to reduce the risk of the following cancers: bladder, breast, colon, ovary and prostate. It also reduces the risk of heart disease, aids bone health due to the huge amount of Vitamin K, it also aids digestion and gives you healthy skin and hair.
Find out why it gives you all these benefits on the Vegetables Page.
Coconut oil (to line the tin)
6 tbsp ground flaxseed
¾ cup warm water
1 bunch (2 to 3 cups) kale, washed, stems removed
1 cup apple sauce
1 1/2 cups sugar
2 1/3 cups white rice flour
1 teaspoon baking powder
1 1/2 teaspoon bicarbonate of soda
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger (ground or freshly grated)
1/2 teaspoon salt
1 teaspoon vanilla
Icing sugar, to decorate
First of all you need to line a tin using coconut oil, I used an 18 cm round tin for this bake. Pre-heat the oven to 180ºC.
In a small bowl stir together the flaxseed and warm water then leave to one side.
Now measure and put the Kale, apple sauce and sugar in to a food processor and whiz up.
Pour the Kale mixture in to a large bowl then combine with the flaxseed.
Now measure the flour, spices, baking powder and bicarb. Gradually sieve this in to the mixture and fold in. Also add the vanilla essence and salt at this time.
Now pour the mixture in to the pre-lined tin and pop in to the oven for 40-45 minutes.
Sprinkle icing sugar over the cake when it has completely cooled down, and enjoy!
Happy Baking x