Spinach Cake with Raspberries and Mascarpone Cream

5 from 1 vote

Spinach Cake with Raspberries and Mascarpone Cream

The spinach in this lends an almost matcha quality to this cake with an earthy, bittersweet note that pairs well with fresh raspberries and sweetened cream and mascarpone cheese. The color is truly stunning. I really like this with raspberry but strawberry would be wonderful as well. I like to garnish this with some edible flowers and lemon verbena leaves for a bright pop of color. Note that this recipe will make 3 6-inch cake rounds or 2 8-inch rounds. I like to make the 6-inch version of this and save an extra layer of the cake for other dessert use.

Course Dessert

Cuisine American

Keyword almond, american, cake, dairy-free, dessert, mascarpone, nightshade-free, raspberry, spinach, vegetarian, whipped cream

Prep Time 30

Cook Time 30

Total Time 2

Servings

Calories 375kcal

Author Jenny Ross

Ingredients

Cake

4 eggs
1/3 cup avocado oil
8 ounces frozen spinach thawed and water squeezed out
1/4 cup monk fruit powdered
1/4 cup allulose or another 2 tablespoons monk fruit, powdered
1/4 teaspoon stevia glycerite or another 2 tablespoons monk fruit, powdered
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups almond flour blanched
2 tablespoons coconut flour
2 teaspoons baking powder

Filling

1 cup heavy cream 250mL, or coconut cream for dairy-free, chilled overnight in the refrigerator
1/2 cup mascarpone cheese 125g, or Kite Hill cream cheese for dairy-free
1/4-1/2 teaspoon stevia glycerite or to taste
1/2 teaspoon vanilla extract
generous pinch salt

Decoration

monk fruit powdered, optional
raspberries red and gold, see note
edible flowers optional garnish
lemon verbena leaves optional garnish

Get Recipe Ingredients

Instructions

For the Cake

Preheat the oven to 350°F and grease 2 8-inch cake pans or 3 6-inch cake pans with melted butter or coconut oil, if dairy free. Set aside. (If using silicon baking pans, you do not need to grease them but I do like to place these on a rimmed baking sheet for ease of moving them in and out of the oven.)
Combine all cake ingredients in a blender and blend until completely smooth. Pour into prepared pans, smoothing the top with a spatula.
Bake for about 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Loosen the sides by running a knife around the edge and then turn the cake out to cool completely.

For the Filling

Beat all ingredients to stiff peaks and adjust sweetness to taste. If using coconut cream, beat the cream and cream dairy-free cream cheese separately and then fold together.

To Assemble

Place one layer of cake into the bottom of an 8 or 6-inch springform pan, depending on the size of cake rounds you baked (I like to line the pan with acetate or baking parchment for easier removal of the cake). See notes for assembling without the springform pan. Place raspberries in a ring around the outside of the cake. Fill with the whipped cream filling. Finally top with the remaining cake round. Refrigerate until serving. To serve, remove from pan, peel off acetate or parchment, if using. Dust the top with powdered monk fruit, transfer to a serving plate and garnish with raspberries, flowers, and leaves.

Notes

If you want gold color raspberries and cannot find the yellow natural berries, you can easily color the red berries by rolling them in edible gold lustre dust. Simply place a bit of the dust in a bowl and roll the berries around in it, gently tap them to remove excess dust before adding to the cake.

To assemble this without a springform pan, use an another cake round to set the raspberry and cream mixture. This works especially well for silicon molds. If using a metal pan, line it with plastic or parchment so that you can remove it later. Lay raspberries around the edges of the pan and then fill with cream. Freeze until just set before removing and placing in between cake layers. Thaw completely before serving.

Protein:Energy Quotient [calories]: 0.18, Protein % of calories: 10.5%

Nutrition using 2 6-inch cake rounds: Calories: 298 cal, Carbs: 8g, Fiber: 4g, Fat: 27g, Protein: 7g, Protein:Energy Quotient [calories]: 0.16, Protein % of calories: 9.5%

Nutrition