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Easy Spinach Lemon Cake (Gluten and Dairy Free)

Easy Spinach Lemon Cake (Gluten and Dairy Free)

A very easy gluten and dairy free spinach avocado based cake with oat flour and aquafaba fluff made in your food processor or blender. 

Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 half avocado
  • 3 eggs
  • 2 cups fresh spinach
  • 2 tbsp lemon juice
  • 1-2 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 cups gluten-free oat flour
  • 3 tsp baking powder
  • 1 pinch salt

Instructions

  1. Preheat oven to 350 degrees F

  2. Add avocado, spinach, eggs, vanilla, lemon juice and zest to blender or food processor and blend until pureed and there are no more pieces of spinach visible. It should be a solid creamy green mixture.

  3. Add the dry ingredients to the blender or food processors (giving it a quick stir with a spoon to ensure it doesn't blow to the sides when you turn it on) and blend until combined. You don't really have to worry about over-mixing since it's gluten-free.

  4. Pour batter into two 8" cake pans either greased or lined with parchment paper.

  5. Bake for 25-30 minutes depending on how hot your oven is, insert a knife into the center and it should come out clean when ready.

  6. Let the cakes cool on a cooling rack for about 30 minutes. I used this time to clean up and prepare my frosting.

  7. For the frosting, I used 1/3 cup earth balance vegan butter, 1 cup powdered sugar, 1 tsp vanilla powder, a pinch of lemon zest and 1 cup of aquafaba fluff (you can find the link to the recipe in this blog post)