Tinkerbell's Poison Green Vegan Spinach Cake

By andreajayros

these are the best color! and yummy. all organic, of course.

Ingredients

• frosting:
• Cake
• 3 flax eggs or egg replacer
• 1 tsp vanilla
• 1 1/2 cups of sugar (I ran out of raw and had to sub 1 c brown)
• 1.5-2 cups fresh spinach
• 3/4 cup of olive oil or coconut oil; can sub for vegetable oil, or apple sauce, or plain yogurt…I used 1/4 grapeseed oil, 1/4 coconut oil and 1/4 olive oil
• 2 tbsp lemon or lime juice
• 2 cups flour, (I used organic whole wheat pastry flour) sifted with
• 3 tsp non-aluminum baking powder
• 1/2 tsp himalayan sea salt (any salt is fine)
• 1 8oz package vegan cream cheese (I didn't have any, subbed refrigerated top half of coconut milk)
• 1 cup organic powdered sugar (no bone char)
• 1 1/2 tsp Mexican vanilla extract
• 1 1/2 TBS cream from coconut milk (add more if consistency if too thick)

Details

Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from crackerboxkitchen.com

Preparation

Step 1

Preheat oven to 350°

In your blender, add flax eggs, vanilla, sugar, lemon/lime juice, and spinach to the blender and blend until smooth.

Next, pop the top off that hole in the blender lid and slowly pour in the oil while the blender is on a low setting– you don’t want green stuff all over your ceiling! This makes a really smooth, silky batter.

Stir or sift together your dry ingredients and add them directly to the blender about a 1/4 cup at a time through that little whole in the lid. Pulse to “mix”.

Grease pan of your choice, line with parchment, lightly grease top of parchment,  then pour in batter. ~I made 12 cupcakes.

I baked for 23 minutes.

I may try using avocado instead of oil, when I feel particularly daring.