Bright green cake? Why not! The colour is absolutely natural and comes from baby spinach, which also adds fibre. Have your cake and a portion of vegetables at the same time? It's possible! And if you make it in a jar, you can enjoy it wherever, whenever.
Let's do it!
Shop ingredients
Nutrition (1 serving)
- 246 kcal
- 24 g carbohydrates
- 9 g fats
- 16 g protein
Per 4 portions
- 50 g spelt flour
- 30 g Grass Fed Whey Protein
- 1 tsp baking powder
- 30 g erythritol
- 2 eggs
- 30 g baby spinach
- 15 g coconut oil
- 50 ml milk
- 500 g light curd cheese
- 20 g chicory syrup
- 20 g cacao nibs
Instructions
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Preheat the oven to 180 °C.
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In a blender, mix a large handful of baby spinach, melted coconut oil, and milk. In a large bowl, whisk two egg whites with erythritol or another sweetener you like. In a separate bowl, mix the dry ingredients – flour, protein, and baking powder.
Mix all the parts and add in the yolks.
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Pour the batter into a baking dish lined with baking paper. Bake for 30 minutes, but keep an eye on it.
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Meanwhile, make the filling. Simply mix the curd cheese, syrup, cocoa shards and chocolate chips. Place it in the fridge whilst the sponge finishes baking.
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Let the sponge cool down and then crumble it.
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Get 4 jars ready. Place 1/3 of the crumbled sponge at the bottom of each jar, followed by 1/3 of the filling and then followed by more sponge. You can top it with a strawberry.
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Enjoy!
