This cake is what spring tastes like. Soft, moist, slightly tangy, and packed with juicy forest fruits, this spinach and berry loaf offers a refreshing twist on traditional sweet bakes. Naturally green thanks to blended spinach—without any artificial dyes—it’s a showstopper for brunch tables, garden parties, or even a simple weekend treat.
Despite its vibrant hue, the flavor is all about balance: earthy spinach gives way to brightness from lemon juice, richness from oil, and bursts of tart sweetness from forest fruits. It’s easy to make, visually stunning, and delightfully different from the usual cakes. Whether you’re trying to sneak more greens into your day or just looking for something unique and delicious, this loaf delivers.
Why Bake with Spinach?
Spinach might not be your first thought when baking a cake, but it’s an unsung hero in vibrant baking. It adds moisture, natural color, and a mild flavor that pairs perfectly with fruits and citrus. When blended with liquids and baked into batter, spinach loses its vegetal edge and becomes almost flavor-neutral—meaning you get the color, not the salad.
Using spinach also means you can skip synthetic green food coloring. It’s a great way to create a naturally colorful dessert, especially for spring holidays or earthy-themed gatherings.
Ingredients You’ll Need
This cake is built on pantry staples with just a few additions. Here’s a look at what goes in:
- Spinach (200g) – Use fresh or thawed frozen spinach. If using frozen, drain off excess liquid.
- Neutral oil (100ml) – Like canola or sunflower, for a moist crumb.
- Milk (60ml) – Adds lightness and blends with the spinach.
- Fresh lemon juice (2 tbsp) – Lifts the flavor and balances the greens.
- Eggs (3 large) – For structure and richness.
- All-purpose flour (300g) – The base of the cake.
- Granulated sugar (200g) – Adjust to taste; pairs well with the tart berries.
- Baking soda (1 tsp) – Reacts with lemon juice for lift.
- Mixed forest fruits (150–200g) – Raspberries, blueberries, blackberries, or whatever blend you like.
- Chopped pistachios (30g, optional) – For a crunchy, nutty topping.
Choosing the Right Spinach
You can use either fresh baby spinach or frozen spinach here. If you go the frozen route, be sure to:
- Thaw it completely.
- Squeeze out as much liquid as possible.
- Measure the 200g after draining.
Fresh spinach can be used raw—no need to steam or sauté. The blender will take care of breaking it down.
Tools You’ll Need
Nothing fancy is required. Just:
- A blender or food processor to purée the spinach mixture
- A large mixing bowl
- A standard loaf pan (about 30 x 10 cm)
- A spoon or spatula for mixing
- A wire rack for cooling
No mixer, no separate bowls, no complicated steps. It’s a one-bowl, straightforward process.
Step-by-Step Method
1. Prep your oven and pan
Preheat your oven to 170°C (fan setting). Lightly butter or oil your loaf pan, then dust it with flour or line it with parchment paper.
2. Blend the green base
In a blender, combine the spinach, oil, milk, and lemon juice. Crack in the eggs and blend until you get a smooth, evenly green liquid.
3. Mix the dry ingredients
In a large mixing bowl, stir together the flour, sugar, and baking soda.
4. Combine wet and dry
Pour the spinach mixture into the bowl with the dry ingredients. Stir until no dry patches remain—don’t overmix.
5. Add the fruit
Gently fold in your mixed berries. If using frozen fruit, do not thaw beforehand to avoid excess moisture.
6. Transfer to pan and bake
Pour the batter into your prepared loaf pan. Sprinkle chopped pistachios on top, if using.
Bake for 55–60 minutes, or until a skewer inserted into the center comes out clean.
7. Cool before slicing
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Serving Suggestions
This spinach berry loaf is delicious as is, but you can dress it up:
- Dust with powdered sugar for a simple finish.
- Drizzle with a light lemon glaze (just lemon juice and powdered sugar).
- Serve with whipped cream or Greek yogurt and fresh berries on the side.
It’s perfect for breakfast, snack time, or as a light dessert with tea or coffee.
Tips for the Best Texture and Flavor
- Use ripe berries for maximum flavor. Tart berries like raspberries or blackcurrants offer the best contrast to the sweet, moist cake.
- Don’t overmix the batter once you add the flour—this keeps the crumb tender.
- For more lift, make sure your baking soda is fresh (less than 6 months old).
- Let the cake cool completely before slicing. It firms up as it rests and slices better.
Storage & Make-Ahead
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate it—just bring it to room temp before serving for best texture.
- This loaf also freezes well. Wrap slices in parchment and store in a zip-top bag for up to 2 months. Reheat briefly in a toaster or microwave.
Nutritional Breakdown (Per 100g)
While exact values will vary, here’s an estimate per 100 grams:
- Calories: 275
- Carbohydrates: 35g
- Protein: 6g
- Fat: 12g
It’s a balanced, not-too-sweet treat that feels indulgent without being heavy.
Final Thoughts
If you’ve never baked with spinach, this cake is a great place to start. It’s moist, visually striking, and versatile—ideal for brunch tables, spring holidays, or whenever you’re craving something a little different.
With its naturally vivid color and bright berry flavor, this loaf cake proves you don’t need artificial ingredients to make a dessert that stands out. It’s simple, satisfying, and just unique enough to spark conversation at the table.
Try it once, and it might just become your new spring favorite.
Spinach Forest Fruit Cake | Moist, Green & Naturally Sweetened Spring Dessert
Ingredients
Wet Ingredients
- 200 g fresh or frozen spinach if frozen, thaw and drain excess water
- 100 ml neutral oil such as canola or sunflower oil
- 60 ml milk any type
- 2 tbsp fresh lemon juice about half a lemon
- 3 large eggs
Dry Ingredients
- 300 g all-purpose flour about 2 cups
- 200 g granulated sugar about 1 cup, adjust to taste
- 1 tsp baking soda
Add-ins & Toppings
- 150-200 g mixed forest fruits fresh or frozen raspberries, blueberries, blackberries
- 30 g chopped pistachios optional, for topping
Instructions
Preparation
- Preheat the oven to 170°C (fan). Lightly grease a 30 x 10 cm loaf pan and dust with flour or line with parchment paper.
- In a blender, combine the spinach, oil, milk, and lemon juice. Add the eggs and blend until smooth and evenly green.
Batter Preparation
- In a large bowl, stir together the flour, sugar, and baking soda.
- Pour the blended spinach mixture into the dry ingredients. Stir gently until just combined, avoiding overmixing.
Baking & Finishing
- Fold the mixed berries into the batter. Pour the batter into the prepared loaf pan. If using, sprinkle chopped pistachios on top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy.
Notes
- Use fresh or frozen spinach; if frozen, thaw and drain well to avoid excess moisture.
- Adjust sugar amount based on preferred sweetness and berry tartness.
- Do not overmix batter to keep the cake tender.
- Let cake cool fully before slicing for cleaner cuts.
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