Green Velvet Cake 🍰

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A fun twist on a traditional red velvet cake. Thanks to it's bold green colour, this cake is so much fun to decorate!



320g Plain white flour
2 tablespoons Cacao powder
1 teaspoon Baking powder
1/2 teaspoon Bicarbonate of soda
1/2 teaspoon Salt
300ml Buttermilk
1/2 tablespoon Spinach powder
1/2 tablespoon Spirulina powder
2 reaspoons Vanilla extract
450g Sugar
110g Butter
3 Eggs


60g Plain white flour
350ml Milk
150g Butter
320g Sugar
4 teaspoons Vanilla extract
A pinch of Salt


Cashew nuts Crushed
Almonds Crushed
Pecans Crushed


Preheat the oven to 190C

In a mixing bowl, combine the flour, cacao powder, baking powder, baking soda and salt.

In a separate bowl, mix the buttermilk, spinach powder, spirulina powder and vanilla extract together.

In a third bowl, beat the sugar and butter together until combined. Slowly add one egg at a time and mix. Tip in 1/3 of the flour mixture and half of the buttermilk mixture. Once combined, stir in the remaining mixtures.

Line two cake tins with baking paper and divide the cake mixture between each tin.

Place in the oven and bake for 25 minutes or until cooked all the way through.

Allow the cakes to completely cool before icing.


In a pan, mix the flour and half of the milk together until a thick paste forms. Mix in the remaining milk and place over a medium heat for 5 minutes, mixing continuously.

Tip in to a bowl, cover with clingfilm and place in the refrigerator for an hour.

In a mixing bowl, beat the butter and sugar together, tip in the cold flour mixture one tablespoon at a time while whisking.

Add the vanilla extract, salt and enough spinach and spriulina powder for the icing to turn the desired shade of green.

Ice the middle of the cake and the outside and decorate.

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