Recipe by Kate/ Veggie Desserts
Total Time: 50 minutes / Servings: 12
Ingredients:
- 3 cups loosely packed raw kale, woody stalks discarded
- 3 eggs
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ½ cup applesauce
- ¾ cup granulated sugar
- 2 apples, peeled and grated
- 2 cups plain flour
- 2 tsp baking powder
- ½ tsp salt
Icing ingredients (double to frost the sides as well as the top and middle):
- 2 cups icing sugar
- 2 Tbsp softened butter
- 2 Tbsp smooth applesauce (puree if necessary)
- ½ teaspoon vanilla extract
Directions:
- Preheat oven to 350°F. Grease and line 2 x 8 round cake pans with baking paper.
- Tear the kale leaves into bite-sized pieces and boil or steam for 3–5 minutes until tender. Refresh by running under cold water, drain and squeeze out the excess liquid.
- Add the kale to a blender (or a large bowl and use a stick blender) with the eggs, oil, vanilla, applesauce, and sugar and whiz until smooth.
- Pour the blended kale mixture into a mixing bowl. Squeeze the excess moisture out of the grated apple, then add the apple to the bowl and stir to combine.
- Sift in the flour, baking powder and salt and gently combine, taking care not to overmix at this stage.
- Pour into the prepared pans and bake for 20–25 minutes or until an inserted skewer comes out clean.
- Cool for 2 minutes in the pans and then turn onto a wire rack to cool completely.
- For the apple frosting:
- Beat the butter, applesauce, and vanilla, then sift in the powdered sugar and beat until thick and smooth. If necessary, add a little more powdered sugar to thicken, or a tablespoon of milk to thin.
- Frost the completely cooled cake. And, if desired, decorate the top with blueberries.