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Green Velvet Cake

Delectable Green Velvet Cake: Guilt-Free and Wow-Worthy

This Green Velvet Cake is a guilt-free dessert that’s gluten-free, sugar-free, low-fat, and high-protein, perfect for impressing guests or enjoying alone.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Consider egg replacer for vegan option.
  • 1 cup Granulated Erythritol Sugar substitute; monk fruit sweetener can be used.
  • 1/2 cup Avocado Oil Can substitute with sunflower or canola oil.
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Vanilla Crème-Flavored Stevia Extract Extra erythritol or another sweetener can be used.
  • 1 cup Frozen Spinach Fresh spinach can work, but frozen packs more color.
  • 1/2 cup Unsweetened Applesauce Can substitute with mashed bananas or almond milk.
  • 1 cup Unsweetened Vanilla Almond Milk Any plant-based or regular milk can be used.
  • 1/2 cup Unsweetened Natural Cocoa Powder Ensure it's unsweetened.
  • 1 teaspoon Natural Yellow Food Coloring Optional; can omit or replace with more spinach.
  • 1 cup Oat Flour Can replace with another gluten-free flour blend.
  • 1/2 cup Sweet White Sorghum Flour Can substitute with more oat flour.
  • 1/4 cup Organic Corn Starch Arrowroot starch also works.
  • 1 tablespoon Double-Acting Baking Powder Ensure it's fresh.
  • 1/2 teaspoon Salt

Equipment

  • Stand mixer
  • Oven
  • blender
  • Cake Pans
  • Parchment paper

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 greasing them and lining with parchment paper.
  2. In a stand mixer, mix large eggs, granulated erythritol, avocado oil, vanilla extract, and stevia extract on medium speed for 2–3 minutes until light and fluffy.
  3. Blend frozen spinach, unsweetened applesauce, unsweetened vanilla almond milk, cocoa powder, and yellow food coloring in a blender until smooth.
  4. Whisk together oat flour, sweet white sorghum flour, corn starch, baking powder, and salt in a separate bowl until lump-free.
  5. Gradually mix the spinach mixture into the wet ingredients on low speed, then gently combine with the dry ingredients until smooth.
  6. Divide the batter evenly between the pans and bake for approximately 25 minutes, until the top springs back when touched.
  7. Allow cakes to cool in the pans for about 20 minutes, then transfer to a wire rack to cool completely.
  8. Frost cooled cakes the next day with your favorite frosting and serve with sugar-free whipped cream or chosen toppings.

Nutrition

Serving: 1sliceCalories: 140kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 1gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure frozen spinach is thawed and drained well before use. Store in an airtight container for up to a week in the fridge, or wrap tightly for freezing up to three months. Reheat slices in the microwave for 10-15 seconds if desired.

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