This vanilla spinach cake is easy to make and has extra goodness from the spinach. You can’t taste spinach, but it leaves nutrients and that amazing green colour.
Preheat oven to 180C/350F. Grease and line a 20cm/8"cake tin.
Puree the fresh spinach with a hand held stick blender. If necessary, add a teaspoon of water to make it easier to puree. 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 30 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.