Vegan Kale Cake is now a thing. This green cousin of carrot cake is packed with kale, filled with sweet potato and covered with a vegan cream cheese frosting. Who can resist?
Vegan Kale Cake Recipe
Attribution: Lancaster Farm Fresh CSA Recipe Group http://lffccsarecipegroup.blogspot.com/2011/02/kale-cake-with-sweet-potato-filling.html
2 cups kale, blanche, shocked, pureed
1 cup canola oil
2 1/3 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons ground flax seed
3/4 cup warm water
1 1/2 cups raw sugar
1 teaspoon vanilla extract
1 cup walnuts
Preheat oven to 350 degrees and line two 8 inch round cake pans with parchment paper.
In the food processor, mix together canola oil and kale until a puree forms.
In a bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, thoroughly whisk together flaxseed and water. Allow it to stand for 5 minutes and gelatinize.
To the flax mix, whisk in raw sugar, vanilla extract, and kale puree.
Add the dry ingredients to the wet ingredients and stir until evenly moist.
Fold in the walnuts.
Evenly distribute the batter between the two baking pans.
Bake the cakes for about 20 minutes until a toothpick can be inserted into the center and removed clean.
Vegan Cream Cheese Frosting Recipe
4 oz vegan cream cheese (tofutti)
2 tablespoon vegan butter (earth balance)
1/4 teaspoon Nutmeg
1/2 tablespoon vanilla extract
3 cups powdered sugar
1-2 tablespoons almond milk
In a large mixing bowl, use an electric mixer to cream together vegan cream cheese and vegan butter.
Next add in nutmeg and vanilla extract. Continue to mix until well combined.
Slowly mix in the powdered sugar.
The mixture will be very thick. You can either leave it as is or add almond milk until is reaches the consistency you like. Be careful, powdered sugar loves liquid and well become really thin really fast.
And there you have it, vegan cream cheese frosting.
Vegan Sweet Potato Cream Cheese Filling and Frosting
2 medium Sweet Potatoes, baked, peeled, and chopped
8 oz vegan cream cheese
1/4 cup almond milk
2 tablespoons vegan butter
1/2 teaspoon nutmeg
Cream together sweet potato, almond milk, vegan butter, cream cheese, and nutmeg with an electric mixer in a large bowl.
Beat on high for 2 additional minutes, incorporating air, to make it light, fluffy, and smooth.
About The Sweetest Vegan – Vegan Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.