This fresh homemade vegetable cake is simply my best ever! Homemade cakes will always taste better and baking your cakes at home will give you the opportunity to use natural ingredients. This delicious loaf with wonderful homemade flavor is one of the tastiest cake ever. It's healthier with wholesome ingredients and tastes perfect with less or no added sugar.
INGREDIENTS
400g of baby spinach
1 medium avocado
2 1/2 cups all purpose flour
2 tablespoons ground almonds
2 tbsp white whole-wheat flour
2 tablespoons chopped parsnips
1/2 cup finely chopped carrots
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup maple syrup
1/2 cup coconut milk
1/2 cup canola oil
1 tablespoon ground flax seeds
METHOD
Step 1
Preheat the oven to 350°F, peel and cut the avocado and set aside.
Wash and put the spinach leaves into a large saucepan and pour about 1/4 cup of water into the saucepan.
Cook at a low heat just to soften the spinach and transfer the leaves immediately into a medium bowl filled with cold water.
Separate the spinach from cold water and put them in a blender.
Add the coconut milk and avocado chunks, blend until smooth and set aside
Step 2
Pour the spinach mixture into a large mixing bowl, combine with canola oil, maple syrup, vanilla and any other wet ingredients that you're using.
In a separate bowl add all the dry ingredient and stir to combine.
Step 3
Add gradually the dry ingredients mixture into the mixing bowl and mix together with the wet ingredients.
Fold in the chopped carrot and mix until combined.
Step 4
Pour the batter into a 30cm pan lined with parchment paper.
Bake for 35 - 40 minutes or until toothpick inserted into the middle comes out clean.
Step 5
Allow cake to cool completely at room temperature before serving.
Wrap any remaining cake with foil to maintain the freshness for the next 2 days.
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