Kale Cake with Blueberry Frosting (From Ann Crile Esselstyn and Jane Esselstyn’s The Prevent and Reverse Heart Disease Cookbook)
4 C raw kale, stripped, chopped and cooked (after cooking, yields 2 C kale)
1 C pure maple syrup
2 tsp vanilla extract
½ C unsweetened applesauce
2 Tbsp apple cider vinegar
¾ C water
3 C white whole wheat flour (I used whole wheat)
2 tsp baking soda
Preheat oven to 350. Line two cake pans with parchment paper (I used a 9×11 instead). Cook the kale in a pot with 1 to 2 inches of water until the kale is dark green and soft. Drain the kale and add it to a food processor along with the maple syrup, vanilla, applesauce, vinegar, and water. Blend until uniformly mixed—it will look like a green smoothie at this stage. Transfer the green goodness to a large bowl. Add the flour and baking soda, and stir. Pour the batter into the prepared cake pan(s) and bake for 30 minutes. Remove the cake(s) from the oven and let them cool. Frost the cake(s) with Blueberry Frosting then sprinkle with blueberries and serve!
(Makes 4 cups)
1 cup blueberries, fresh or frozen, for 1 cup raspberries
1/4 cup orange juice
24 ounces (2 packages) lite silken firm tofu (it has to be silken and firm or you will have a runny mess or something the texture of cat litter!)
1/2 cup pure maple syrup
2 tablespoons chia seeds (optional)
1/2 cup fresh berries of your choice (for garnish)
In a saucepan over high heat, boil your choice of berries and orange juice for 5 minutes. The sauce will become more syrup-like as it cooks.
Remove the sauce from the heat and pour into a food processor. Blend it until it is smooth yet with tiny bit of fruit still visible. Add the tofu, maple syrup, and chip seeds, and continue to blend until smooth.
Spread the frosting over a cake or cupcakes, or enjoy as a pudding!
Garnish with fresh berries.