Spinach & Strawberries and Cream Cake

  • Serves: 12
  • Preparation: 30 mins
  • Cooking: 25 mins
A strawberry and cream cake made with... spinach? That's right, spinach!

Here we have a fluffy, dare we say- moist, delicately coconuty cake that’s crammed full of spinach that you can’t even taste- don’t take our word for it, try it yourself. This spinach cake goes perfectly with strawberries and cream, then again- it’ll go perfectly with most types of frostings and fruits, so why not get creative.


For The Spinach Cake

  • 200g raw fresh spinach
  • 170g unsalted butter, softened
  • 200g sugar
  • 3 eggs
  • 150g plain Greek yoghurt
  • 240 ml coconut milk or full fat milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 380g plain flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 75g shredded coconut (optional)
  • 200g good-quality strawberry jam
  • 200g fresh strawberries, to decorate

For the Cream Frosting

  • 600ml double cream
  • 150g icing sugar
  • 1 teaspoon vanilla extract


For The Spinach Cake

  • Step 1.

    Preheat the oven to 160C/140C Fan/Gas Mark 3/325F. Grease and line three 6" cake pans
  • Step 2.

    Steam or simmer the spinach for a few minutes until wilted. Run under cold water to refresh, drain and squeeze out any excess moisture. Puree with a hand blender and set aside
  • Step 3.

    In a bowl, whisk the flour, baking powder, salt and coconut and set aside
  • Step 4.

    In a separate bowl, cream the butter and sugar together with an electric mixer for a few minutes until light and fluffy. Add the eggs, one at a time and beat in well. Stir in the spinach puree, coconut milk, yoghurt, vanilla and almond extract
  • Step 5.

    Add the dry ingredients to the wet ingredients in two parts. Mixing gently after each addition until just combined
  • Step 6.

    Pour the batter into the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Cool for 15 minutes in the pan and then turn out onto a wire rack to cool completely

For The Frosting

  • Step 1.

    Whilst the cake cools, make the cream filling by beating the double cream with a whisk attachment on high speed until soft peaks form, add the icing sugar and vanilla and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl - you can re-whip if it seems slightly loose after refrigeration).

To Assemble

  • Step 1.

    Place one of the cake layers onto a cake board or cake stand, and spread with some of the strawberry jam, top with some of the cream and repeat for the remaining layers
  • Step 2.

    With the leftover frosting, spread over the top and sides of the cake and add the fresh strawberries to the top, sliced or whole

*1 Excluding weekends & large appliances and spares.

*2 Due to the paint processes used, a colour variation with matching products is possible and therefore may not be a 100% match.

*3 Customer ratings based on submissions from product warranty registration.

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Created by Gritt and Co