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Gluten Free Spinach Mini-Cakes with Vanilla Buttercream and Strawberries 

Diana@The House of Dee
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
Course cake, Dessert
Cuisine American, gluten free
Servings 10

Equipment

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

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

Instructions
 

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