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Green Velvet Cake

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


  • 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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