Rich flavor and a soft crunch grown to its very sweetest size. A superfood for the whole family.
Total Time: 50 minutes
Preheat oven to 350°F. Grease and line (2) 8” round cake pans with baking paper
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.
Add the kale to a blender with the eggs, oil, vanilla, applesauce and sugar and blend until smooth.
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.
Sift in the flour, baking powder, and salt and gently combine – don’t overmix.
Pour into the prepared pans and bake for 20-25 minutes until an inserted skewer comes out clean.
Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
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.
Frost the cooled cake and top with blueberries, kale pieces and sea salt.
Amount Per Serving: 100g
Total Fat 0.79g, Saturated Fat 0.103g, Polyunsaturated Fat 0.383g, Monounsaturated Fat 0.059g, Cholesterol 0mg, Sodium 49mg, Total Carbohydrate 11.35g, Dietary Fiber 2.3g, Protein 3.74g
Vitamin A 97%, Vitamin C 151%, Calcium 12%, Iron 11%, Potassium 11%
*Percent Daily Values are based on a 2000 calorie diet.
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