Ginger Kale Cake

Kathy and I have been friends for the longest time, since we were children playing with our Barbies.  Our families immigrated from Hong Kong to Canada when we were just kids.  There was a close knit group of Chinese families that met up regularly for parties, mah jong, generally just to be together because they wanted to create a mini Hong Kong.  Assimilation into Canadian society looked different in each of our families.  Kathy’s Mom worked at an office job during the day and taught Chinese Cooking to eager Canadians at night.  While my mom studied Radio and TV broadcasting, taught piano and in her spare time baked her heart out trying to be a good housewife in this new land.

To prepare for life in Canada my Mom took a baking course from a professional baker, I remember her bringing home cakes with clowns, elephants, a Barbie cake, it felt like Christmas every time she came home from her baking class.

To inaugurate our blog I thought it would be fitting to make a ginger kale cake and to lend some sophistication to the humble kale, a limoncello icing.  It is a little sinful, but it is offset by superfoods:

Kale – high in calcium, high in antioxidants, vitamins A, C, and K, anti-inflammatory

Ginger – helps with digestion, anti-inflammatory

I have baked a spice kale cake twice before with wonderful results, it didn’t taste much different from a carrot cake.  It seems intimidating to eat a cake with this pungent hardy veggie, but the taste of the kale fades into the background while giving the cake a bright verdant hue.

This cake is a moist dense cake, you can certainly add more grated ginger if you’d like, or add 1 tsp of lemon extract if you want more lemony flavor in the cake.  This recipe actually had enough to make one Bundt cake and 5 cupcakes.  Just check the cupcakes after 20 minutes.  – {Kake}

Ginger Kale Cake

Ginger Kale Cake Ingredients Serves 10-12

  • 2/3 c. grapeseed oil
  • 2 c. kale (4 big leaves with stem removed, blanched and shocked)
  • 2 3/4 c. spelt flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3 T. grated fresh ginger (peeled)
  • 1/2 c. honey
  • 3 eggs
  • 2/3 c. ginger ale
  • 1/3 c. plain yogurt
  • 1/2 c. chopped crystallized ginger
  • zest of two lemons


  • Preheat oven to 350 degrees.  Grease a bundt pan.
  • Put oil and kale in a food processor or a good blender and puree, set aside.
  • In a medium size bowl whisk together flour, baking powder, baking soda, salt, crystallized ginger and lemon rind.
  • In a large bowl, mix honey, eggs, yogurt, grated ginger, beat until blended.  Mix in kale puree and ginger ale.
  • Next add the dry ingredients to the wet and stir until just combined, don’t over mix.
  • Pour batter into the prepared Bundt pan.   Bake for 45 -50 minutes.  Do the toothpick test to see if it comes out clean.
  • Then cool in pan for ten minutes, then flip onto plate and let it continue cooling. Once cooled, ice the cake, then devour with your 10 friends!!

Limoncello Icing

  •  2 c. icing sugar
  • 2 T. Limoncello
  • Juice of one lemon juice
  • 1/3 c. cream cheese
  • pinch of salt.
  •  Put all the ingredients in bowl and mix until smooth.

Ginger Kale Cake