This whimsical kale cake celebrates all that’s quirky and wonderful.
It looks like any old cake on the top, but it’s a gorgeous kale green on the inside. While it is colored with kale, it has a delicious vanilla flavor.
This version is gluten-free and was inspired by the kale cake from The Prevent and Reverse Heart Disease Cookbook.
1 bunch raw kale, stripped, & chopped
1 cup maple syrup
1 Tbsp vanilla extract
1/2 cup unsweetened applesauce
2 Tbsp apple cider vinegar
3/4 cup water
4 cups oat flour (can blend old-fashioned oats in a food processor)
2 tsp baking soda
Frosting & Toppings
12 oz lite silken firm tofu (it has to be silken firm)
1/4 cup + more to taste maple syrup
1 very ripe banana
1 1/2 tsp vanilla
2 Tbsp water
Fresh or frozen fruit for decoration
Makes two 9-inch round layers
Baking time: 30 minutes
Active time : 15-20 minutes
- Preheat oven to 350° F and line two 9-inch cake pans with parchment paper or a thin layer of oat flour.
- Cook the kale in a pot with 1 to 2 inches of boiling water for about 3 minutes or until the kale is soft and bright green.
- Drain the kale and add to a blender with the maple syrup, vanilla extract, applesauce, apple cider vinegar, and water. Blend everything together until well combined (for a full minute). It should look like a smoothie.
- In a large mixing bowl, stir together the oat flour and baking soda.
- Add the green mixture to the dry ingredients and stir until combined.
- Poor the batter evenly into the two prepared cake pans and bake for 30 minutes.
- While the cakes are baking, combine the silken firm tofu, maple syrup, banana, vanilla, and water in a food processor and whirl until a smooth frosting forms. Taste for sweetness and add more maple syrup if needed.
- Place the frosting in the refrigerator until the cakes have completely cooled.
- Frost the cakes and decorate with fruit.