Kale Cake

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

Ingredients

Cake

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

Instructions

Makes two 9-inch round layers
Baking time: 30 minutes
Active time : 15-20 minutes
  1. Preheat oven to 350° F and line two 9-inch cake pans with parchment paper or a thin layer of oat flour. 
  2. 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. 
  3. 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.
  4. In a large mixing bowl, stir together the oat flour and baking soda.
  5. Add the green mixture to the dry ingredients and stir until combined. 
  6. Poor the batter evenly into the two prepared cake pans and bake for 30 minutes. 
  7. 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. 
  8. Place the frosting in the refrigerator until the cakes have completely cooled. 
  9. Frost the cakes and decorate with fruit. 
Notes
  • The pink fruit in the pictures is pitaya/dragon fruit. I was feeling super quirky and already had them in my freezer. However, strawberries, raspberries, kiwi, banana, grapes, and/or dark red cherries would also work very well. 
  • This cake goes great with a cup of tea and/or banana nice cream

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