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Green Velvet Cake

Deliciously Guilt-Free Green Velvet Cake That's Simply Irresistible

This Healthy Green Velvet Cake is a guilt-free indulgence that's gluten-free, sugar-free, and low-fat, featuring a delightful green hue with high fiber and protein.
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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: Desserts
Cuisine: Healthy
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs Can substitute with Ener-G egg replacer for a vegan option.
  • 1 cup Granulated Erythritol Acts as a sweetener; can replace with other sugar substitutes.
  • 1/2 cup Avocado Oil Can use any neutral oil like grapeseed or canola.
  • 1 tbsp Vanilla Extract Vanilla bean paste can serve as an alternative.
  • 1 tsp Vanilla Crème-Flavored Stevia Extract Only use if available; otherwise increase erythritol.
  • 1 cup Frozen Spinach Fresh spinach can be used for a more natural look.
  • 1/2 cup Unsweetened Applesauce Can be substituted with pureed banana.
  • 1 cup Unsweetened Vanilla Almond Milk Substitutable with any nut or oat milk.
  • 1/2 cup Unsweetened Natural Cocoa Powder Dutch-process cocoa gives a deeper chocolate experience.
  • 1 tsp Natural Yellow Food Coloring Can be omitted for a more natural look.
  • 1 cup Oat Flour Can substitute with whole wheat flour for gluten tolerance.
  • 1 cup Sweet White Sorghum Flour Brown rice flour can replace it if necessary.
  • 1/4 cup Organic Corn Starch Arrowroot powder can be used as an alternative.
  • 1 tbsp Double-Acting Baking Powder Do not substitute with baking soda.
  • 1/2 tsp Salt Using kosher salt ensures better distribution.
OPTIONAL: For the Frosting
  • 1 cup Coconut Whipped Cream Perfect for a vegan option!
  • 1 cup Vegan Cream Cheese Frosting A delightful complement to the cake.

Equipment

  • Stand Mixer
  • Blender
  • 8-inch Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions for Healthy Green Velvet Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans by coating them with cooking spray and lining with parchment paper.
  2. In a stand mixer, combine eggs, erythritol, avocado oil, vanilla extract, and stevia. Beat on medium for about 3 minutes until pale and combined.
  3. In a blender, add frozen spinach, applesauce, almond milk, cocoa powder, and food coloring. Blend on high until smooth and vibrant.
  4. Whisk together oat flour, sorghum flour, corn starch, baking powder, and salt in a separate bowl.
  5. Gradually pour the spinach mixture into the beaten egg mixture, mixing on low speed until combined.
  6. Slowly add the dry ingredient mix to the wet ingredients while mixing on low, then increase to medium-high for about 20 seconds.
  7. Divide the batter evenly into the prepared pans and bake for approximately 25 minutes or until a toothpick comes out clean.
  8. Remove from the oven and let the cakes cool in the pans for 20 minutes before transferring them to a wire rack.
  9. Frost the cake the next day with your preferred frosting and serve.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 2500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This cake is visually stunning and healthy with hidden greens.

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