Superfood Kale Cake

Found this at Sweethealthyliving.com. An amzing young woman with a passion for all things healthy. Storing it here for convenience, I simply HAVE to try a cake made out of kale and pistachios!

• Ready In: 1 hr
• Serves: 8
• Yields: 4 oz

Ingredients

• Dry

• 2  cups  white  spelt flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon cardamom
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon salt
• 1  tablespoon arrowroot or 1  tablespoon cornstarch
• 1⁄2 cup  chopped pistachios

• Wet

• 6  large  medjool dates
• 1⁄2 cup liquid sweetener (I used fruit sweetener)
• 1⁄2 cup  mashed avocado (about 1 avocado)
• 2  cups  packed washed and blanched kale
• 1  tablespoon vanilla extract
• 1⁄2 cup  soft coconut oil
• 1⁄2 cup  soy milk mixed with 1 tablespoon apple cider vinegar

Directions

1. In a bowl, mix all of the dry ingredients together. In a food processer, process the first 6 wet ingredients until smooth. Add the soy milk mixture and process again. Pour the wet ingredients into the dry and mix thourougly. Oil a 8×8 or 9×9 baking dish with coconut oil and dust flour evenly over the oil. Press the dough into the pan and bake at 350 F or 180 C for about 35-40 minutes or until a toothpick comes out clean. Let cake cool for 10 minutes then remove cake from pan and let cool completely on a wire wrack. Cut cake in half diagonally and frost with the cashew sour cream frosting in my ebook, or leave cake whole and frost as is.