I got my inspiration for this cake from bakerella! Her site is the first site that I found when I started looking up blogs and recipes online… she is so talented, really admire her work and passion! Yes I am a fan:)  The original cake is a matcha chocolate Bundt cake, I just fell in love with it as soon as I saw it! Never found matcha powder though, matcha tea yes, I guess I just haven’t looked hard enough! Well anyways the cake looks amazing!

I really wanted to try it out, being matcha less and all I was wondering what I can use for the green….pistachio pudding came to mind…then it hit me! Spinach…hello after all, spinach-cake is my most popular recipe to date! Why didn’t I think of this sooner?

I used her recipe as a guideline, and made it my own. I used olive oil instead of butter, first reason was I forgot to take the butter out! Secondly I don’t have a microwave to soften it, and since I often bake with olive oil I knew that it would be okay to use! Now like in all my other baking recipes that have olive oil its just the regular oil, not extra virgin olive oil…that’s for salads!;)

Another thing I used less sugar, reason I thought she is asking for 3 cups is because matcha can be bitter…? If you know maybe you can tell me, I know green tea is strong….plus cocoa is bitter, well the amount of sugar in my recipe was enough, not too sweet just right.

For the spinach I used organic baby spinach, used 2 cups worth, and with my hand blender I pureed it in the measuring cup till it became a pulp like texture.

To make this cake, you need a few bowls, measuring cups and spoons,your kitchen will get a bit messy, so plan ahead and be organized with your ingredients:)

For chocolate part:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa
• 1 1/2 tsp baking powder
• 1/2 tsp salt

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups organic baby spinach (comes out to 1/2 cup pureed)

• 3 eggs
• 2- 3/4 cups sugar
• 3/4 cup olive oil
• 3/4 cup milk ( for chocolate batter)
• 1/2 cup milk (for spinach batter)

In separate bowls, combine the dry ingredients. In the mixing bowl, cream the sugar, eggs and olive oil till creamy. Divide the egg mixture in half, beat in half the amount into the cocoa mixture along with 3/4 cup milk, beat till well combined.

Add the other half of egg mixture into the white mixture, add 1/2 cup milk and the 1/2 cup pureed spinach, beat till well combined. Pour into buttered and floured( I used cocoa) bundt pan, and using a knife you can make a marble effect. Bake at 325 for 50-60 minutes till baked, check with a toothpick. You many add a glaze or frosting on top or serve as is, enjoy:)