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Kale and Apple Cake Recipe

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 349 kcal

Ingredients
  

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

Instructions
 

Cake Sponge

  •  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

Almond Applesauce Icing

  • Soak the almonds in water for 2-3 hours and peel them afterward
  • Add the peeled almonds, applesauce, and coconut milk to the blender and blend till a soft peak forms
  • Put the frosting on your cake and enjoy!
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