You know me by now, I’m a desperate sweet tooth! I have to have something sweet every day. Of course health of my family and myself is really important as well! If I try to create a new recipe I don’t want to sacrifice the taste but I try to make it on the healthier side as much as I can. This cake is one of them. Everyone thinks that it’s a pistachio cake but spinach is in disguise. I can see your face right now, don’t worry you don’t taste any spinach at all! The cake is like Sponge Cake but the color is green. So delicious and light! While you’re enjoying it makes you feel that you’re doing something right (after all you’re eating some veggies RIGHT! :-)
I love to see faces of my guests when I tell them that it’s a spinach cake!
- 3 eggs
- 1 cup Swerve or maple syrup
- 2 table spoon Avacado oil
- 2 table spoon water
- 2 cup spinach
- 2 cups almond flour
- 1/2 cup arrowroot starch
- 1 table spoon vanilla
- 1 tea spoon baking powder
- 1/2 cup shelled pistachios
Preheat oven at 350 degrees. Cut a parchment paper size of your cake pan. Put it aside.
In a small food processor, pulse all pistachios till they’re finely crumbled. Put it aside.
In the same food processor put all spinach, water and oil blend them well and put it aside as well.
In a large bowl whisk 3 eggs and 1 cup swerve until it gets foamy. Add spinach mix and blend them very well. Add almond flour, arrowroot starch and baking powder mix them until completely cooperated. Pour the mixture in a cake pan, bake at 350 F until the center is firm about 25-30 minutes.
When it’s cool cut the cake 2 layers and spread half of the frosting: put the other half of the cake on top of it put all remaining frosting all over the cake. Sprinkle lots of pistachio crumbles on top of it and put it in the refrigerator for a couple hours before serving.
I used my 7 minutes Marshmallow frosting (recipe is coming) but you can use whipped cream or any other frosting you want. You can put some berries or bananas between layers and also you don’t have to make layer cake. You can whip the cream and spread on top of the cake and sprinkle lots of crumbled pistachios.