It’s almost St. Patty’s day!! I am sure I have told this story on the blog before but St. Patrick’s day used to be a big deal in my house growing up. We would wake up, go downstairs and all of the furniture would be turned upside down and all of the food in the fridge and pantry was green!! Green bagels! Green milk! Green green green everywhere! The leprechaun had come and he got us good. I thought this was the way every house did St. Patty’s but when I was in a seminar in college talking about holiday traditions… I realized we were kind of on our own with this one. I told the class about what we did and everyone looked at me like I was a little crazy! But that makes me love the memories that much more. I can’t wait to do it with our kids. Life is already so much more fun with a kiddo – a really great reason to celebrate! And a great reason to have fun just for the sake of having fun.
This cake is such a fun way to add green into your day but still keeping it healthy! You can make this into a full cake, or just cupcakes! I made this mini cake out of little 4 inch cake pans and thought it was so fun. This recipe uses almond flour, coconut sugar and of course lots of spinach to get that green flavor. Another necessity is mint extract! They essential shamrock flavor – not peppermint. My favorite is this mint extract I get on amazon. Now let’s get baking!
Mini cakes should be a THING. So cute and not too much! 🙂
Pin the image below to save this Grain Free Shamrock Cake recipe for later!
Grain Free Shamrock Cake
- ½ cup coconut sugar
- ¼ cup unsweetened vanilla almond milk
- ½ cup ghee, melted
- 2 handfuls of spinach
- 2 cup blanched almond flour
- ½ cup arrowroot flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- 4 eggs
- 1 teaspoon mint extract
- Preheat oven to 350 degrees.
- In a blender combine coconut sugar, almond milk, melted ghee and spinach and blend to combine and break the spinach down.
- Then add in almond flour, arrowroot powder, baking soda, baking powder, salt, eggs and mint extract and blend to combine.
- If making cupcakes, line a muffin tin with cupcake liners and scoop the batter evenly into 12 cups.
- Bake for 18 minutes and then let cool.
- If making a cake, pour into a greased cake pan and bake for 20-30 minutes or until a toothpick inserted comes out clean (this will depend on the size of your pan).
- I used Simple Mills frosting on this cake! Another clean brand is Miss Jones Bakehouse, or you can make your own!