Tennis Ball Spinach Cakes

• For the Batter
• 3 pieces eggs
• 1 teaspoon vanilla extract
• 200 milliliters maple syrup
• 75 grams fresh spinach
• 187.5 milliliters coconut oil
• 30 milliliters lemon juice
• 312 grams gluten-free flour
• 12 grams baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 125 milliliters coconut milk
• For the Frosting
• 1.25 tablespoons cornstarch
• 125 milliliters coconut milk
• 30 milliliters maple syrup
• 1 teaspoon vanilla extract

1. Preheat oven to 175C/350F.
2. Prepare a 9x13 baking pan. Line with parchment paper and brush with coconut oil.
3. Puree spinach, lemon juice, maple syrup, vanilla extract, and coconut oil in a blender.
4. Beat eggs in a bowl. Whisk in spinach puree mixture.
5. Whisk gluten-free flour, baking powder, baking soda and salt in a separate bowl.
6. Sift the flour mixture into the wet ingredients. Mix well.
7. Pour this batter into the prepared baking pan.
8. Bake for 25 miutes.
9. Let cool then break the cake into a coarse crumb. Put in the food processor together with the coconut milk and pulse until smooth.
10. Form into balls and refrigerate for at least an hour to set.
11. Make the frosting. Combine all ingredients in a saucepan and set over low heat, whisking continuously until thick.
12. Allow frosting to cool then transfer into a piping bag with a fine tip.
13. Pipe tennis ball lines onto each cake ball.

batter, eggs, vanilla, milliliters maple, fresh spinach, coconut oil, lemon juice, flour, baking powder, baking soda, salt, coconut milk, frosting, cornstarch, coconut milk, maple syrup, vanilla

Taken from food52.com/recipes/74079-tennis-ball-spinach-cakes (may not work)