Trust me on this one, the spinach may add that vibrant green colour to this cake, but you can’t taste the vegetable at all. It’s a fluffy and moist vanilla cake with a great flavour and extra green goodness. I’ve lightened it by substituting applesauce for some of the oil, but if you don’t have applesauce to hand, just steam or stew chopped peeled apple until soft and puree.
This cake formed the centrepiece of my daughter’s second birthday party. In an explosion of fireworks and, well, pain, she was born on New Year’s Eve. As her favourite toy is a rabbit named Hop, we packed away most of the Christmas decorations and gave the party a bunny theme. This spinach rabbit cake, decorated thanks to the tutorial by Everyday Occasions, went down very well. Particularly with my daughter who was discovered sneakily tucking into the bunny carcass with a spoon while everyone played.
- 200g (1 ¼ cups) spinach (raw or frozen)
- 3 eggs
- 2 teaspoons vanilla extract
- 175g (3/4 cup) sugar
- 100g (1/2 cup) applesauce
- 100ml (1/2 cup) rapeseed or vegetable oil
- 250g (2 cups) plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Preheat oven to 180C/350F. Grease and line a cake tin.
- Puree the fresh spinach, or thaw the frozen spinach and squeeze out any excess water. Set aside.
- Beat the eggs, oil, vanilla, applesauce and sugar together well. Beat in the spinach puree. Sift in the flour, baking powder and salt and gently stir to combine.
- Pour into the prepared tins and bake for 45 minutes or until an inserted skewer comes out clean. Cool for 2 minutes in the tin and then turn onto a wire rack to cool completely.