Forget food coloring! This super moist cake gets its festive color, and an iron-boost, from naturally green spinach.
Prep time: 15 minutes
Cook time: 30 minutes
500g baby spinach, washed, drained (hint: 1 large container of baby spinach)
1/4 cup melted coconut oil, plus additional for oiling pan
1 1/4 cup honey
Juice and rind of 1 lemon
1 tsp vanilla extract
2 1/2 cups spelt flour, sifted
1 tsp baking powder
1 tsp baking soda (note: this is to offset the acidity of the honey)
Plain nonfat Greek yogurt for garnish, optional
1. Preheat the oven to 375F.
2. Purée spinach in a food processor; set aside. Whisk egg and honey. Add oil, lemon juice and rind, vanilla and puréed spinach. Then add flour, baking powder and baking soda. Mix for a few minutes. Pour into an oiled rectangular cake pan.
3. Bake in oven for approximately 30 minutes. (TIP: Check with a toothpick to test doneness; bake until toothpick comes out clean.) Remove from oven and set aside to cool.
4. Once cooled, remove cake from pan. As an optional garnish, cut off sides of cake (about 1 inch wide) and process in food processor to create a powder; set aside. Slice cake when ready to serve and spread with Greek yogurt. Then sift cake powder over top.
Nutrients per serving:
Saturated fat: 3.5g
Recipe courtesy of Sammie Kennedy, CEO & Creator of Booty Camp Fitness.