Veganalysed
HandbookRecipesbreakfast_etcburgers_and_sandwichescakesdessertsdressings_and_dipsmacro_bowlsmain_dishesotherpastasalads_and_spreadsside_dishessoupsspicesLinksViva!The Vegan SocietyWWFUnion of Concerned Scientists

Green Kale Cake

(2017-01-20 11:29:43)

My new cookbook is finally arrived - "The Prevent and Reverse Heart Disease Cookbook" from Ann Crile Esselstyn and Jane Esselstyn. Who knows Plant Based Whole Food diet must know dr. Caldwell B. Esselstyn as well as his son Rip Esselstyn. They are wonderful family and their cookbooks are full of wonderful recipes. Today I tried this one because I love the colours and the idea of using kale in a cake....and result? My children love the cake and me too.


You will need

4 cups raw kale, stripped, chopped and cookedr
3 cups spelt wholemeal flour
1 cup brown rice syrup
3/4 cup water (or orange juice)
1/2 cup unsweetened applesauce
2 tbsp apple cider vinegar
2 tsp vanilla extract
2 tsp baking soda
Blueberry & Cashew frosting

Method

Preheat oven to 170 degrees. Stem the kale until is dark green and soft (about 2 minutes). Drain the kale and add it to a food processor along with the syrup, vanilla, applesauce, vinegar and water (or orange juice). Blend until mixed - it will look like a green smoothie. In a big bowl mix the flour with baking soda and add the green liquid. Stir and then pour the batter into the prepared two silicone cake pans. Bake for 30 minutes. Leave them cool then frost with Blueberry and Cashew frosting and sprinkle with fresh blueberries. Keep in the fridge.