Can you think of a fancier dessert than a vibrant green moss cake? If you do, let us know in the comments and we'll make it next time.
For now let's dive in on our eye‑catching and delicious moss cake, made with only the finest ingredients. As always, we've packed it with plenty of protein too. 💪🏻🤤
Nutrition (1 serving)
- 300 kcal
- 28 g carbohydrates
- 11 g fats
- 27 g protein
Per 6 portions
- 220 g spelt flour
- 30 g vanilla protein powder
- 50 g xylitol
- 10 g baking powder
- 100 g coconut milk
- 4 eggs
- zest of 1 lemon
- 1/2 lemon juice
- 100 g baby spinach
- 1 tsp vanilla powder
- 500 g curd cheese
- 50 g coconut milk
- 50 g xylitol
- 30 g vanilla protein powder
- 1/2 lemon juice
- 1 tsp vanilla powder
Instructions
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Preheat the oven to 180 °C.
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In a large mixing bowl, combine all the dry ingredients - flour, protein powder, xylitol, baking powder, vanilla and lemon zest.
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Separately blend the spinach, coconut milk, eggs and lemon juice.
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Then combine the two mixtures.
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Pour the resulting batter into a cake tin lined with baking paper and bake in a preheated oven for 30 minutes.
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Meanwhile, prepare the cream. Whisk all the necessary ingredients thoroughly and smoothly and refrigerate.
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Let the finished crust cool.
Then cut it in half and put the top part aside. Trim the brown sides from the bottom part to make the cake nice and green. Then hollow it out with a large spoon, but be careful not to destroy the bottom! The body should remain about 1 cm high.
Also hollow out the green shell from the top, which you will use to cover the cream with the bottom.
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Apply the cream to the indentation in the shell, trying to shape it into a round shape. Then cover the cream with the hollowed‑out dough, which has been torn into small pieces, and gently press it into the cream.
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Garnish with freeze‑dried raspberries or other fruit of your choice and refrigerate for at least an hour.
Enjoy and don't forget to share the result on Instagram with the tag @vilgaincooking. :)
