A vegan lifestyle can be one of the healthiest ways to live, and the best part is that it doesn’t always have to be boring. There are substitutes for everything, even your traditional sponge cake. Yes, you read that right. I agree imagining a kale cake recipe might be a stretch.
Today, I’m sharing a no-mess recipe of Kale and Apple Cake, inspired by a successful British blogger. The vegan cake recipe is tried and tested (and loved by many people, including me), so you’ll like it for sure!
Kale and Apple Cake Recipe
For the Sponge
- 200 g raw kale
- 3 tsp flour
- 1/2 cup olive oil, extra virgin
- 1 tsp vanilla extract
- 3/4 cup applesauce
- 3/4 cup granulated sugar
- 1.75 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
For the No-Sugar Icing
- 1 cup soaked and peeled almonds
- 1 cup applesauce
- 1/4 cup thick coconut milk
- Preheat the oven to 350°F
- Take two 9” round cake pans. Spray the bottoms and sides with non-stick spray and line with parchment paper
- Chop the kale leaves into bite-sized pieces
- Steam for 8 minutes and then run the kale under cold water
- Add the kale to a blender after removing any stalks
- Also add oil, applesauce, vanilla, and sugar and blend thoroughly until it turns into a smooth mixture
- Add whole wheat flour, baking powder, gram flour, and salt in a standard mixer, and whisk for a couple of minutes
- Add the kale mixture to the flour and continue to whip at a slow speed
- Stop the process as soon as the batter comes together
- Pour the mixture into the pans and bake for 30 minutes
- Set aside to cool
Now wasn’t that easy? It’s not difficult to imagine an eggless cake (no biggie there), but a cake made from kale with a no-sugar icing? That’s a recipe for disaster. Well, you’d be happy to know that it’s not as crazy as you think. Make it and try it out yourself!
FAQs about Kale and Apple Cake
Can you make a cake without eggs?
If you’re an amateur baker, the first question that’ll probably pop in your mind is, “can you bake a cake without eggs?” and the answer is yes. In fact, eggless cakes aren’t something new. As long as you understand why you need the eggs and use a suitable substitute for them, you’ll be fine.
Why should I steam the kale?
Raw kale is hard and needs to be softened completely to integrate into the batter seamlessly. You can achieve this by steaming the kale before you make the mixture.
Is it essential to whisk the flour?
This idea was coined by the incredible Joy the Baker. The main idea behind doing this is that whisking well aerates the flour, meaning you can avoid using a sifter and spilling flour all over the counter. You can find more information about this on Joy’s website.
Why do I need to soak the almonds?
The centuries-old process of soaking neutralizes harmful anti-nutrients and hard-to-digest proteins and at the same time, activates vital enzymes, minerals, and other beneficial nutrients locked inside. Read more about it here.
Is the no-sugar icing sweet or not?
People love icing for its sweetness and creaminess. This no-sugar icing is indeed very creamy, but it’s not very sweet like the usual icing. So, it’s perfect for those trying to avoid sugar or have a lower need for sweetness in general.
For people whose sweet tooth isn’t satisfied with this level of sweetness, you can always add a couple of teaspoons of sugar to the icing. I’m sure it’ll turn out just as good.
The Bottom Line
The best part about this cake is that it has a little bit of everything – greens, healthy fats, whole wheat flour, and protein (almonds). Yes, it has sugar as well but you can skip the added sugar in the icing.
Overall, it’s a very satisfying cake and there’s no reason why you shouldn’t try out this recipe!