green (spinach) birthday cake

It’s March!!  Which means that (a) we all get to pinch each other if we’re not wearing green on the 17th and (b) it’s my birthday on the 12th.  I love this month, because it also indicates that the cold will depart soon.  Happiness.

In honor of the two primary reasons I love March I have concoted a green cake that is dairy and gluten-free, with paleo and diabetic-safe options (coconut flour and xylitol).

green-cake-no-textgreen-cake-slice-no-textIt’s so so so so so so so so tasty.

green (spinach) birthday cake

Serves one cake
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold


  • 1 cup coconut milk or other dairy or dairy-free milk of choice
  • 1 cup blanched spinach (meaning one large bunch spinach)
  • 2 eggs (or egg replacer for vegan)
  • 3 tablespoons neutral flavored oil (grapeseed or melted coconut recommended)
  • 3/4 cups xylitol or 1 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 1/4 cup coconut or sorghum flour (use coconut flour for paleo recipe)
  • 1 teaspoon baking powder
  • pinch salt
  • 3/4 cups coconut cream, dairy-free cream cheese, or mascarpone
  • xylitol or powdered sugar to taste
  • 2 tablespoons blanched parsley (optional, but for a green frosting)


*I recommend keeping half the frosting white and the other half green for a dual color effect!


Step 1 Pre-heat oven to 375 degrees Fahrenheit and prepare a cake pan. (9" recommended)
Step 2 Blanche your spinach if it's not already by cooking it in boiling salted water until limp then rinsing immediately with cold water. (The COLD water is important because it keeps the color green.)
Step 3 Blend together spinach and milk. Whisk in eggs and oil, then add sugar and vanilla. Set aside.
Step 4 Combine your dry ingredients. Mix dry ingredients into wet then spatula into prepared cake pan. Bake for about 40 minutes, until top is browned and inside is solid to touch. Let cool completely (can refrigerate) before frosting.
Step 5 While your cake is cooling, prepare the frosting: simply mix together all ingredients until homogenous and to taste. If you want green frosting, blend together your blanched parsley with the frosting just until it's obtained a homogenous green color. Transfer to pastry bag with a fitted tip.*
Step 6 Once your cake is cooled, pipe out your frosting until the top (and perhaps the sides) are covered with your preferred design. Refrigerate until eating. Keeps in the fridge for up to 4 days.

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