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Green Velvet Cake

Irresistibly Moist Green Velvet Cake for Healthy Indulgence

This Healthy Green Velvet Cake is a nutritious twist on a classic dessert, perfect for guilt-free indulgence.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs Consider using ¾ cup egg whites or vegan egg replacer for a lighter version.
  • 1 cup Granulated Erythritol Sweetener that provides sweetness without calories.
  • ½ cup Avocado Oil Substitute with any neutral oil like canola or sunflower oil.
  • 1 tsp Vanilla Extract Enhances flavor; almond extract can also be used.
  • 1 tsp Vanilla Crème-Flavored Stevia Extract Check conversion if using a different brand.
  • 1 cup Frozen Spinach Can use fresh spinach for a less vibrant hue.
  • ½ cup Unsweetened Applesauce Can be replaced with mashed banana.
  • 1 cup Unsweetened Vanilla Almond Milk Any plant-based or regular milk can substitute.
  • ½ cup Unsweetened Natural Cocoa Powder Dutch-process cocoa can be used for a bolder taste.
  • 1 tbsp Natural Yellow Food Coloring Optional; can replace with turmeric.
For the Dry Ingredients
  • 1 cup Oat Flour Substitutable with almond flour for higher protein.
  • 1 cup Sweet White Sorghum Flour Can substitute with additional oat flour.
  • ¼ cup Organic Corn Starch Arrowroot starch can be used as a substitute.
  • 1 tbsp Double-Acting Baking Powder Ensure it's gluten-free.
  • ½ tsp Salt Enhances flavor.

Equipment

  • stand mixer
  • Blender
  • Oven
  • 8-inch Cake Pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare two 8-inch cake pans with cooking spray and parchment paper.
  2. In a stand mixer, combine eggs, erythritol, avocado oil, vanilla extract, and stevia; mix until frothy, about 2-3 minutes.
  3. Blend the thawed spinach, applesauce, almond milk, cocoa powder, and food coloring in a blender until smooth.
  4. Sift together oat flour, sorghum flour, corn starch, baking powder, and salt in a separate bowl and whisk for 30 seconds.
  5. Gradually mix the blended spinach into the wet ingredients, then gently fold in the dry mixture until smooth.
  6. Divide the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted comes out clean.
  7. Cool the cakes in the pans for 20 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 4gSugar: 3gVitamin A: 250IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This cake is perfect for health-conscious dessert lovers. Pair it with light cream cheese frosting or powdered sugar for added indulgence.

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