Spinach Pear Cake with Coconut Icing

Keeping it Real with Chef Shine

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!

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

Directions

1. To make the loaves, preheat oven 360°F (180°C). Add pear and spinach together in a food processor. 
2. Blend for 2 minutes, until ingredients are combined. 
3. Add coconut oil and re-process until mixture becomes smooth.
4. Add all other muffin ingredients and process until the mixture becomes smooth. 
5. Pour into muffin or loaf molds. 
6. Place in the oven for 25-30 minutes - or until a skewer/cake tester inserted into the middle comes out clean. 
7. Remove and leave to cool for 5 minutes before turning out onto wire rack. 
8. Leave to cool and harden completely before icing and serving. 
9. To make the frosting, combine all frosting ingredients and process until mixture resembles icing.
10. With a butter knife, spread evenly onto muffins, cakes and also try it sandwiched between cookies.
11. Sprinkle with crushed nuts, seeds, or edible flowers for presentation and enjoy! 

Notes*

• For safe and natural colored icing alternatives: pink icing =  ½ tsp of beetroot powder; blue icing =  1-2 tsp blue butterfly pea flower powder or blue spirulina; purple icing = beetroot + butterfly pea flower or spirulina powder; green icing = ½ - 1 tsp matcha powder (though you may need to add a little more sweetener to this, as matcha has a strong and distinct flavor.
•  If the frosting mixture becomes too runny, cover and place in the fridge for up to 5 mins, or more, to thicken. If it thickens too much, place back into a food processor and blend again until smooth.