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Diana@The House of Dee

Gluten Free Spinach Mini-Cakes with Vanilla Buttercream and Strawberries 

Simple vanilla and strawberry cakes with spinach to color the cakes instead of chemical dye.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 10
Course: cake, Dessert
Cuisine: American, gluten free
Ingredients Equipment Method

Ingredients
  

  • 400 g fresh or frozen spinach drained
  • 4 eggs
  • 1 cup sugar
  • 3/4 cup oil
  • 2 cups flour gluten free
  • 2 1/2 tsp baking powder
  • 2 Tbsp lemon juice
  • 1 lemon zest small
  • 2 sticks unsalted butter soft
  • 8 oz mascarpone
  • 3 Tbsp milk
  • 3 cups powdered sugar
  • 1+1 tsp vanilla
  • 10 Tbsp strawberry jam
  • 20-30 fresh strawberries

Equipment

  • 1 mixer
  • 2 bowls
  • 2 cake pans
  • 1 cake cutout
  • 1 spatula

Method
 

  1. Blend thoroughly fresh or frozen and drained spinach.
  2. Beat together eggs with sugar, then add oil, lemon juice and vanilla and beat again.
  3. Mix flour with baking powder and lemon zest and combine with wet ingredients.
  4. Pour into two 9 inch cake pans.
  5. Bake in a preheated oven at 350 degrees for about 40 minutes.
  6. Cut 8-10 mini-cakes from two cake layers.
  7. Beat together soft butter and mascarpone until fluffy.
  8. Add milk and vanilla and beat again.
  9. Gradually add powdered sugar and beat to combine.
  10. Spread strawberry jam on each bottom cake layer.
  11. Cover with the top layer.
  12. Spread buttercream on top of each cake.
  13. Top with 2-3 strawberries.