A bright green vanilla spinach cake with vanilla frosting with a slice cut out and set in the foreground on a vintage cake server. The spinach flavour fades away in this fun layer cake recipe but leaves the cake bright green.
Print Recipe
5 from 14 votes

Vanilla Spinach Cake with Vanilla Frosting

The spinach makes this cake a vibrant green colour, but you can’t actually taste the spinach. It tastes like a vanilla sponge, but there’s a little added goodness in there from the leafy greens. It makes for a fun cake colour and it’s perfect for parties.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American, British, International
Servings: 12
Calories: 349kcal
Author: Kate Hackworthy | Veggie Desserts


  • 3 cups (150g) raw spinach
  • 3 large eggs (or flax eggs, see note)
  • 2 tsp vanilla extract
  • 3/4 cup (150g) sugar
  • 2/3 cup (100g) smooth applesauce
  • 1/2 cup (100ml) vegetable oil
  • 2 cups (250g) plain flour
  • 3 tsp baking powder
  • ½ tsp salt

For the vanilla frosting

  • 1/2 stick (75g) unsalted butter
  • 2 cups (250g) powdered icing sugar sifted
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • Optional - sprinkles to decorate


  • Preheat oven to 350F / 180C. Grease and line 2 x 8 inch (20cm)  cake tins.
  • Steam or simmer the spinach for a few minutes until wilted.
  • Run under cold water to refresh, drain and squeeze out any excess moisture.
  • Puree well with a hand blender and set aside.
  • Beat the eggs, oil, vanilla, applesauce and sugar together well. Beat in the spinach puree.
  • Sift in the flour, baking powder and salt and gently stir to combine.
  • Pour into the prepared tins and bake for 25 minutes or until an inserted skewer comes out clean. Cool for 5 minutes in the tin and then turn onto a wire rack to cool completely.

For the vanilla frosting

  • Beat all ingredients together until fluffy. If necessary add a little more milk to thin or icing sugar to thicken.
  • Refrigerate until ready to spread on the completely cooled cake. Decorate with sprinkles, if desired.



  • The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
  • Puree the spinach to a paste for an even bright green colour. Add a tbsp of water if necessary to make it easier to puree. 
  • Make it vegan: Use flax eggs (see below, dairy-free butter and dairy free milk!
  • Flax eggs: For each egg (there are 3 in this recipe) mix 1 tbsp of ground flax with three tbsp of water. Allow to stand for 10 minutes and then use in the recipe where it calls for eggs. 


Calories: 349kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 169mg | Potassium: 239mg | Sugar: 33g | Vitamin A: 1390IU | Vitamin C: 3.6mg | Calcium: 79mg | Iron: 1.6mg