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–+ servings
Green Velvet Cake

Green Velvet Cake

A vibrant and health-conscious twist on the classic dessert, this Green Velvet Cake is gluten-free, low-fat, and sugar-free.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large eggs can substitute with egg replacer for vegan options
  • 1 cup granulated erythritol can substitute with stevia or other sugar alternatives
  • ½ cup avocado oil can substitute with any neutral oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon vanilla crème-flavored stevia extract adjust according to personal taste
  • 1 cup thawed and drained frozen spinach use for natural color and moisture
  • ½ cup unsweetened applesauce adds moisture and sweetness
  • ½ cup unsweetened vanilla almond milk can substitute with any non-dairy milk
  • 3 tablespoons unsweetened natural cocoa powder
  • a few drops natural yellow food coloring can omit or replace with turmeric
  • 1 cup oat flour can use ground oats as a substitute
  • ½ cup sweet white sorghum flour can substitute with coconut or almond flour
  • ¼ cup organic corn starch can substitute with arrowroot starch
  • 1 teaspoon double-acting baking powder
  • ¼ teaspoon salt balances sweetness

Equipment

  • Stand mixer
  • 8-inch cake pans
  • Blender
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans with cooking spray and parchment paper.
  2. In a stand mixer, combine the eggs, granulated erythritol, avocado oil, vanilla extract, and vanilla crème-flavored stevia extract. Mix on medium speed for about 2 minutes.
  3. In a separate bowl, blend the spinach, applesauce, almond milk, cocoa powder, and yellow food coloring until smooth.
  4. Whisk the oat flour, sorghum flour, corn starch, baking powder, and salt in another bowl until combined.
  5. Gradually add the spinach mixture to the egg mixture, mixing on low until combined, then slowly incorporate the dry mixture.
  6. Pour the batter into the prepared pans and smooth the top. Bake for approximately 25 minutes.
  7. Allow the cakes to cool in the pans for about 20 minutes before transferring to a wire cooling rack.
  8. Frost the cake the next day for optimal flavor and serve.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, choose high-quality frozen spinach and avoid overmixing the batter. Adjust sweetness to personal preference and ensure cakes cool completely before frosting.

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