Potato Spinach Cake Recipe

Potato Spinach Cake Recipe
Heather Nicholds, C.H.N.

Spinach, potatoes and herbs & spices baked into a cake. What could be more comforting than that?

Potato Spinach Cake Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 4

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  • 4 large potatoes (or 8 small ones)
  • 1 bunch fresh spinach, chopped
  • 1 clove garlic, minced
  • ½ cup rice milk (or other vegan milk)
  • 3 Tbsp fresh mixed herbs (or 1 Tbsp dried Italian Herb Mix*), chopped
  • Sea salt, to taste
  • Pepper to taste
  • Pinch nutmeg
  • 1 Tbsp nutritional yeast, optional
  • *Homemade Spice Mixes


  1. Start by cutting the potatoes in half and boiling them in salted water for 10-15 minutes, until they are softened but not fully cooked. Drain and thinly slice them.
  2. Preheat the oven to 350 degrees F.
  3. Mix the spinach, garlic, milk and herbs. Season with salt, pepper and nutmeg.
  4. Lightly grease a 9″ springform cake pan (or another baking dish) with olive or coconut oil. Cover the base with a layer of sliced potatoes, then a layer of the spinach mixture. Continue layering, finishing with a layer of potatoes. Drizzle the top with some rice milk, then put it all in the oven.
  5. Bake for 30 min, until the potatoes are tender. Allow to cool in the pan for 5-10 minutes before serving.


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