SUPERFOOD KALE CAKE

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Found this at Sweethealthyliving.com. An amzing young woman with a passion for all things healthy. Storing it here for convenience, I simply HAVE to try a cake made out of kale and pistachios!

Provided by Gianni 23

Categories     Dessert

Time 1h

Yield 4 oz, 8 serving(s)

Number Of Ingredients 17

2 cups white spelt flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon arrowroot or 1 tablespoon cornstarch
1/2 cup chopped pistachios
6 large medjool dates
1/2 cup liquid sweetener (I used fruit sweetener)
1/2 cup mashed avocado (about 1 avocado)
2 cups packed washed and blanched kale
1 tablespoon vanilla extract
1/2 cup soft coconut oil
1/2 cup soy milk mixed with 1 tablespoon apple cider vinegar

Steps:

  • In a bowl, mix all of the dry ingredients together. In a food processer, process the first 6 wet ingredients until smooth. Add the soy milk mixture and process again. Pour the wet ingredients into the dry and mix thourougly. Oil a 8×8 or 9×9 baking dish with coconut oil and dust flour evenly over the oil. Press the dough into the pan and bake at 350 F or 180 C for about 35-40 minutes or until a toothpick comes out clean. Let cake cool for 10 minutes then remove cake from pan and let cool completely on a wire wrack. Cut cake in half diagonally and frost with the cashew sour cream frosting in my ebook, or leave cake whole and frost as is.

Nutrition Facts : Calories 251.9, Fat 18.7, SaturatedFat 12.5, Sodium 301.2, Carbohydrate 20, Fiber 2.6, Sugar 12.8, Protein 2.7

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