Healthy Spinach Cake Recipe: Moist, Delicious & Guilt-Free
45 minutes
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About Healthy Spinach Cake Recipe: Moist, Delicious & Guilt-Free
Indulge in a surprisingly delightful and healthy twist on classic cake with our Spinach Cake recipe! This North Indian-inspired treat combines the nutritious goodness of spinach with the subtle sweetness of a moist, fluffy cake. Made with whole wheat flour, it's a guilt-free dessert perfect for any occasion.The vibrant green color is as appealing as the taste, making it a showstopper at gatherings or a unique healthy treat for the family. This spinach cake is sure to impress with its innovative flavor profile and wholesome ingredients. Get ready to experience a cake that’s both delicious and nutritious – a truly unique dessert experience!
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See the 30-Day PlanRecipe Time & More
Prep25 minutes
Cook20 minutes
Total45 minutes
Ingredients
For the Cake:
- 1 cup Spinach fresh, packed; or use 1 cup of spinach puree
- 1 cup Whole Wheat Flour sifted, whole
- 1 cup Sugar powdered
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Large Eggs at room temperature
- 1/2 cup Vegetable Oil
- 1/2 cup Milk leftover from paneer making or fresh milk
- 1 tsp Vanilla Extract
- 1/4 cup Walnuts chopped
Instructions
Prepare the Paneer
- Boil 1 liter of milk in a saucepan until it comes to a rolling boil. Remove from heat immediately.
- Add 2 tablespoons of white vinegar to the hot milk and gently stir. Let it sit, undisturbed, for 5-7 minutes until the milk curdles completely and separates into curds and whey.
- Drain the curds in a cheesecloth-lined strainer and rinse briefly under cold water. Squeeze out excess liquid to form a solid mass of paneer. Set aside.
Prepare the Spinach Puree
- Bring a small pot of water to a boil. Add spinach, a pinch of salt, and a pinch of sugar. Blanch for 5 minutes, until wilted. Drain and cool slightly.
- Puree the spinach using a blender until completely smooth.
Make the Cake Batter
- Preheat oven to 180°C (350°F). Grease and flour an 8 or 9-inch cake pan.
- In a blender, combine the spinach puree, powdered sugar, 1/2 cup of milk, vegetable oil, and eggs. Blend until smooth and fluffy.
- In a separate bowl, whisk together the whole wheat flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and blend until just combined. Do not overmix.
- Stir in the vanilla extract and chopped walnuts. Gently fold the paneer into the batter.
- Pour the batter into the prepared cake pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Recipe Notes
Expert Tips for the Perfect Spinach Cake:
- For a richer flavor, use full-fat milk for both the paneer and cake batter.
- If you don't have fresh spinach, you can substitute with frozen spinach (thawed and squeezed dry).
- Don't overmix the batter, as this can make the cake tough. Mix until just combined.
- To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
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Recipe Nutrition
Calories: 391kcalCarbohydrates: 50gProtein: 4gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 1mgSodium: 380mgFiber: 1gSugar: 34g
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This looks perfect! Thanks for posting.
This looks so good! Appreciate the share.
Looks so delicious! Thanks for the recipe.