Green Velvet Cake with Vanilla Bean Frosting

Happy Saint Patrick’s Day!

Green Velvet Cake with Vanilla Bean Frosting Green Velvet Cake with Vanilla Bean Frosting

Green Velvet Cake with Vanilla Bean Frosting Green Velvet Cake with Vanilla Bean Frosting

To make this cake, all I did was copy my Red Velvet Cake recipe and swap a few ingredients.

Tee hee, I’m a cheater  ;)

Green Velvet Cake with Vanilla Bean Frosting

Super moist, flavorful and delicious, no need to be put off by the color.  This recipe is perfect for Saint Patrick’s Day!

Green Velvet Layer Cake with Vanilla Bean Frosting

Yield: two 6 inch cake layers

Ingredients

Instructions

    For the Cake:
  1. Preheat the oven to 350 degrees Fahrenheit and generously spray two 6" cake pans with cooking spray.
  2. In a stand mixer bowl with beater attachment, add the egg whites, almond milk, erythritol, oil and extracts.
  3. In a small blender, add the applesauce, spinach and lemon juice and blend until smooth. Stir in the food coloring and cocoa.
  4. In a small bowl, whisk together the oat flour, brown rice flour, starch, baking powder, baking soda and salt.
  5. Turn the mixer on low and add the blender mixture, then add the vinegar.
  6. Increase the mixer speed to medium and slowly add in the dry ingredients. When all is incorporated, whip batter on medium-high speed for 20 seconds (batter should be thin/pourable).
  7. Pour batter in the two prepared pans and bake for ~41 minutes, or until the surface is round and springs back when tapped. Let cakes cool in the pan for ~10 minutes, then flip onto a wire cooling rack.
  8. When cakes are mostly cooled (mine were still a tiny bit warm), wrap them in plastic wrap and leave them at room temperature overnight. Frost the next day (I leveled the cakes and used the crumbles as a topping)
  9. For the Frosting:
  10. In a large microwave-safe bowl, add the yogurt and shortening. Microwave at 15-second intervals, stirring between each one, until shortening is very soft (do not heat the mixture too much!).
  11. Stir in the powdered vanilla "sugar" and then the powdered erythritol.

Notes

*You can probably omit the spinach and add 2 more tablespoons of applesauce. I haven't tried this though, but I'm sure the green color of the cake will still be vibrant :)

THis recipe is: high fiber, high protein, gluten free!

http://dessertswithbenefits.com/green-velvet-layer-cake-with-vanilla-bean-frosting/

Labels: Applesauce, Brown-Rice-Flour, Cakes-and-Cupcakes, Chocolate, Egg-Whites, Erythritol, Gluten-Free, High-Fiber, High-Protein, Icings-Frostings-and-Spreads, Lemon, Low-Fat, Oat-Flour, Spinach, Sugar-Free, Yogurt

Comments (15)

  1. Rachel: March 18, 2013

    Looks delish! I love me some festive desserts :) I will definitely have to try this soon!

  2. Anastasia: March 18, 2013

    Jessica, this cake looks fantastic! Beautiful photography!

  3. lynn chen: March 18, 2013

    i wish it was still st. patrick’s day – i’d love a green slice of cake…am in love with your site – so glad you were featured on foodbuzz today so i could find it.

  4. dessertswithbenefits: March 19, 2013

    Aww thanks Lynn! I wish it was St. Patrick’s WEEK…

  5. Do you think ener-g egg replacer would work for the egg whites? I’d love to try!

  6. dessertswithbenefits: March 20, 2013

    I haven’t tried it so I’m not sure… If you try the recipe out, the 3/4 cup of egg whites should be equivalent to 3 tbs ener-g + 3/4 cup water. Good luck!

  7. Mags: March 23, 2013

    Nice recipe, but I resent the idea that I should feel guilty for eating “normal” cake made with sugar and butter instead if chemicals and fancy flour.

  8. dessertswithbenefits: March 23, 2013

    Hey Mags,
    Everything is fine in moderation, even cake, but if we can save our bodies from a massive blood sugar spike from consuming 1/3 cup of sugar in one sitting, I think we should. This cake recipe is all natural and isn’t made with fancy flour, it’s regular whole grain flour… we have just become so accustomed to refined, high-glycemic flour these days. Bleached flour and white sugar is the stuff made with dangerous chemicals.

  9. kate: April 8, 2013

    I I made this cake today, mine turned brown, and the icing was very soupy. I guess ill just have to try again!

  10. dessertswithbenefits: April 10, 2013

    Hi Kate, sorry the recipe didn’t work out for you, did you make any changes to the recipe? I have made this cake twice without any changes in color and have made the frosting probably a dozen times without it being soupy…

  11. Gena: April 18, 2013

    You are a gutsy gal! I’m gonna try it. How do you have the patience to be so bold and try these things? Must be a gift!

  12. Laura @ Me & Mr Jones: May 23, 2014

    Saw your amazing cake on the Yahoo page (we’re neighbours on there!) – the colour is amazing and as a spinach fan I’ll have to try this! Can you tast the spinach much?

  13. dessertswithbenefits: May 24, 2014

    Laura @ Me & Mr Jones-
    Thanks! What an interesting post, I never would’ve thought to make some of those veggie recipes!
    As for the cake, you can’t taste the spinach at all. Which is great, because that would be gross haha. I hate the taste of spinach yet I love that cake… the cocoa powder, extracts and frosting overpower the spinach flavor :)
    -Jess

  14. Denise Walker: May 29, 2014

    I made this cake today with a friend who had made it yesterday His had gone dark brown and came out the oven flat and hard like a brownie. We measured everything and followed the recipe exactly. Baked for only 30 mins and it was dark brown, hard and tasted bitter. Wasn’t a good green colour like the photo, it was cracked on the surface. Has any body checked this recipe?

  15. dessertswithbenefits: May 29, 2014

    Denise Walker-
    I’ve made this cake multiple times before so I think the recipe is legit… though, I must say, baking can just do that sometimes!
    You said you followed the recipe exactly, but just making sure, did you use the Natures Flavors food coloring? Natural food colorings are very specific. This recipe is over a year old and the links I provided for the food coloring are no longer useful, the website had a makeover and I can’t seem to find the exact product I used.
    I have no idea why the cake was hard though. Just wondering, do you use an oven thermometer? Ovens are notorious for having wacky temperatures!
    I also don’t know why the cake would be bitter. If you used a different brand of stevia than the one linked to in the recipe, that could be it. I only use SweetLeaf and NuNaturals.
    Anyways, sorry about the bad turnout. I hope you get to try out another recipe of mine and get better results! :)
    -Jess

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