This super moist Healthy Green Velvet Cake is like red velvet cake, only GREEN! Naturally green. Plus, this recipe is sugar free, low fat, high protein, high fiber, and gluten free!

Ingredients

• 3 Large Eggs
• 96g (½ cup) Granulated Erythritol
• 1 tbs Avocado Oil (or any other neutral oil)
• 2 tsp Vanilla Extract
• 2 tsp Vanilla Crème-Flavored Stevia Extract
• 200g (2 cups) Frozen Spinach (mostly thawed)
• 185g (¾ cup) Unsweetened Applesauce
• ½ cup Unsweetened Vanilla Almond Milk
• 10g (2 tbs) Unsweetened Natural Cocoa Powder
• 25 drops Natural Yellow Food Coloring
• 120g (1 cup) Oat Flour
• 102g (¾ cup) Sweet White Sorghum Flour
• 53g (⅓ cup) Organic Corn Starch
• 2 tsp Double-Acting Baking Powder
• ½ tsp Salt

Instructions

• Preheat the oven to 350 degrees Fahrenheit and generously spray two 8″ cake pans with cooking spray.  I also lined my pans with parchment paper circles.
• In a stand mixer bowl with beater attachment, add the eggs, erythritol, oil, vanilla extract, and stevia extract.
• In a small blender, add the spinach, applesauce, almond milk, cocoa powder, and food coloring. Blend until smooth.
• In a small bowl, whisk together the oat flour, sorghum flour, corn starch, baking powder, and salt.
• Turn the mixer on low and pour in the blender mixture.  Increase the mixer speed to medium and slowly add in the dry ingredients. When all is incorporated, whip batter on medium-high speed for 20 seconds (batter should be thin and pourable).
• Pour batter in the prepared pans and bake for ~25 minutes, or until the surface is round and springs back when tapped. Let cakes cool in the pan for ~20 minutes, then flip onto a wire cooling rack to cool completely. Frost the next day with your frosting of choice, then serve and enjoy!