Spinach Pear Cake with Coconut Icing

Keeping it Real with Chef Shine
S1:Ep69 mins2019Guest: Chef Daniel Shine
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Spinach Pear Cake with Coconut Icing

This cake is a wonderful alternative to refined-sugar and gluten-filled cakes that do not support the biochemistry of your body.

Feel free to experiment with the amount of natural sweetener you add - everyone's taste buds are different. And don't be afraid to add natural color to your icing!

Spinach Pear Cake with Coconut Icing
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Ingredients

​(use organic ingredients where possible)

FOR THE LOAVES

  • 2 cups frozen spinach, thawed
  • 1 cup chopped pear, skin on
  • 125ml extra virgin coconut oil
  • 2 tbsp maple syrup
  • 8 tbsp chickpea brine
  • 2 tsp vanilla extract
  • 1 tbsp baking powder
  • 1 tsp bicarbonate soda
  • 2 cups all-purpose gluten free flour blend
  • 1 tbsp stevia powder
  • Sea salt

FOR THE FROSTING

  • 1 cup cauliflower, pureed
  • ¼ cup extra virgin coconut oil
  • ¼ tsp sea salt
  • 1 tbsp sugar-free orange juice
  • 6 tbsp coconut butter
  • 2 tbsp maple syrup
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