Chocolate Kale Cake (Gluten-free)
Updated: May 2, 2019
One of my favorite baking experiments is hiding our garden veggies in desserts. I've been known to throw an eggplant into a cake or hide some cauliflower in cookies. Well I introduce you to my chocolate KALE cake. Yes, there is a whole bunch of fresh kale in this chocolate cake -- and you can't see or taste it at all in the finished product.
I can't take all of the credit for this cake recipe, it was made with Trader Joe's quinoa chocolate cake mix. I've never baked with quinoa flour before, but this cake turned out great. It's delicious and moist, but I'm not sure how much of that is due to the kale! I definitely recommend giving it a try.
1 large bunch of kale (approximately 4 cups), roughly chopped
1 1/2 cups water
3/4 cup vegetable oil
2 tablespoons butter, melted
1 1/4 cup powdered sugar
3 tablespoons cocoa powder
2-3 tablespoons warm water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1. Preheat oven to 350 degrees F. Spray large bundt pan thoroughly with cooking spray and set aside.
2. Into high speed blender, add 1.5 cups water and chopped kale. Blend until completely pureed, ensuring there are no large pieces of kale remaining.
3. In a large bowl, combine eggs, vegetable oil, and kale puree along with fudge packet that comes with cake mix. Add cake mix and stir until just combined.
4. Pour into prepared bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary based on water content of kale. Allow to cool before removing from bundt pan.
5. For chocolate icing, combine all ingredients in medium bowl. You can add more cocoa powder if a richer chocolate flavor is desired. Add more water if needed to reach desired thinness for drizzling over cake; icing will harden upon standing. Dust with powdered sugar if desired.