Kale cake? Yes! Trust, me, you can’t even taste the kale, but it gives this cake such a bright green colour and leaves some goodness behind.
I’ve added applesauce to this kale cake, so less oil needs to be used. This cake is sweet without being too sugary and has moist texture, as vegetable cakes often do. For the icing, instead of the usual buttercream I beat the powdered sugar with applesauce and just a little butter to solidify it. The tangy sweet icing compliments the veg-packed kale cake well.
I know that you’re still skeptical. Heck, I would be if I hadn’t tried it.
But I’ve had LOADS of readers make this kale cake again and again, so here are some of their thoughts:
“This was great – and I entered it to a competition and won first prize! Thanks!” – Mark
“It was fun to keep people guessing as to why it was green. Needless to say, the cake received lots of compliments and there was none left. Several people asked where I found the recipe.” – Megan
“It was very tasty!” – Laurel
“I just made this cake.. It’s delicious!!!!! Will definitely make it again” – Caroline
And a reader successfully made it into a vegan kale cake:
“Delicious! I made it with flax “eggs” – came out great! Thank you for the beautiful recipe.” – Lyd
- 200g (2 cups, packed) fresh kale leaves, woody stalk discarded
- 3 eggs
- 100ml (1/2 cup) rapeseed or vegetable oil
- 2 teaspoons vanilla extract
- 100g (1/2 cup) applesauce
- 175g (3/4 cup) sugar
- 2 regular eating apples, peeled and grated
- 250g (2 cups) plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 250g (1 ¼ cups) powdered icing sugar
- 2 tablespoons butter, softened
- 2 tablespoons smooth applesauce
- ½ teaspoon vanilla extract
- Preheat oven to 180C/350F. Grease and line 2 9” cake tins.
- Tear the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, drain and puree (it will still be a bit stringy). Set aside.
- Beat the eggs, oil, vanilla, applesauce and sugar together well. Beat in the kale puree and grated apple. Sift in the flour, baking powder and salt and gently combine.
- Pour into the prepared tins and bake for 30 minutes or until an inserted skewer comes out clean. Cool for 2 minutes in the tins and then turn onto a wire rack to cool completely.
- Sift the icing sugar into a bowl, add the other ingredients and mix until smooth.
- Store in the fridge until ready to use. Frost the cooled cake.
My local market is still piled high with bunches of kale as big as umbrellas. Green kale, purple kale… great giant stalks of it beckon. I’ve used it in green smoothies, Hugh Fearnley Whittingstall’s amazing Kale and Mushroom Lasagne and even my Cinnamon Kale Chips. But I still can’t stop buying great heads of the stuff. Those huge crinkly leaves just scream, “Who cares that you wolfed down a big bar of dark chocolate and drank a whole bottle of Prosecco last night – you’re eating KALE!”
My mum is a huge convert to the green smoothies and is often seen wandering into town with a trendy jam jar of the vivid drink, like a walking Pinterest board. So, when it came time to make a vegetable cake for her birthday, it had to be kale.
Check out my other Vegetable Desserts on Pinterest – including a few kale cakes!
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Check out my other naturally green cakes!