Baby Kale

Ingredients

Cake

• 2 containers of Wilder Fields Baby Kale
• 3 eggs
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1/2 cup applesauce
• 3/4 cup granulated sugar
• 2 apples - peeled & grated
• 2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt

Icing

• 1/2 cup softened butter
• Zest of 1 lemon
• 1/2 cup applesauce pureed
• 2 tsp vanilla extract
• 8 cup powdered sugar
• 2 tsp sea salt
• 1/2 cup blueberries for garnish

Steps

Step 1

Preheat oven to 350°F. Grease and line (2) 8” round cake pans with baking paper

Step 2

Tear the Wilder Fields baby kale leaves into bite-size pieces and boil or steam for 2 minutes until tender. Shock the kale, drain it, and then squeeze out the excess liquid.

Step 3

Add the kale to a blender with the eggs, oil, vanilla, applesauce and sugar and blend until smooth.

Step 4

Pour the mixture into a bowl. Squeeze out excess moisture out of the grated apple and then add the apple to the bowl and stir to combine.

Step 5

Sift in the flour, baking powder, and salt and gently combine – don’t overmix.

Step 6

Pour into the prepared pans and bake for 20-25 minutes until an inserted skewer comes out clean.

Step 7

Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.

Frosting Instructions

Step 1

Beat the butter, lemon zest, applesauce, and vanilla, then sift in the powdered sugar and beat until thick and smooth. Add more powdered sugar to thicken if desired.

Step 2

Frost the cooled cake and top with blueberries, kale pieces and sea salt.