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Spinach whole-wheat cake Calories
A baked cake combining whole-wheat fiber with spinach micronutrients; nutrition varies with the recipe’s egg, milk, and oil quantities.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Spinach whole-wheat cake (80 g) has 176 calories. That works out to 220 calories per 100 g. It contains 25.2 g of carbs, 5.8 g of protein, 6.2 g of fat and 3.4 g of fiber. Its 92 µg of Vitamin K covers 77% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Spinach whole-wheat cake Nutrition Facts
Selected: 1 slice (medium) · 80 g
176
KCAL / 80G
Carbs
25.2g
· 9% DV
Protein
5.8g
· 12% DV
Fat
6.2g
· 8% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 13% · Fat 31%
Spinach whole-wheat cake nutrition facts table · 1 slice (medium) (80 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 176 kcal | |
| Total fat | 6.2 g | 8% |
| Saturated fat | 1.24 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 232 mg | 10% |
| Total carbohydrate | 25.2 g | 9% |
| Fiber | 3.4 g | 12% |
| Protein | 5.8 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Slice of Spinach whole-wheat cake?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 80 g | 176 kcal |
| 1 slice (thin) | 50 g | 110 kcal |
| 1 piece (small) | 60 g | 132 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (large) | 100 g | 220 kcal |
| 1 slice (thick) | 120 g | 264 kcal |
| 1 cup (diced) | 130 g | 286 kcal |
| 1 serving (medium) | 150 g | 330 kcal |
| 1 serving (large) | 220 g | 484 kcal |
Calculated from 220 calories per 100 g.
Frequently Asked Questions About Spinach whole-wheat cake
What does spinach whole-wheat cake taste like?
Spinach whole-wheat cake usually tastes like a mildly sweet, moist cake rather than a savory spinach dish. The spinach flavor is subtle when it is blended into the batter; whole-wheat flour gives the crumb a heartier, slightly nuttier taste.
How do you make spinach whole-wheat cake?
To make spinach whole-wheat cake, blend spinach into a smooth puree, mix it with the wet ingredients, then fold in whole-wheat flour and baking powder. Bake until a tester comes out clean, and let the cake cool before adding any frosting.
Can you taste the spinach in spinach whole-wheat cake?
Usually, spinach whole-wheat cake has little noticeable spinach flavor. Blending the leaves thoroughly disperses them through the batter, while vanilla, citrus, or cocoa can further mask their mild vegetal taste without removing the cake’s green color.
Why is my spinach whole-wheat cake not bright green?
Spinach whole-wheat cake can turn dull if it is baked for too long, the spinach puree is too sparse, or the leaves are cooked before blending. Use a well-blended puree and avoid overbaking; color can still vary with the spinach and recipe.
Can you use frozen spinach in spinach whole-wheat cake?
Yes, frozen spinach works in spinach whole-wheat cake. Thaw it completely and squeeze out excess water before blending, since extra liquid can make the batter too wet and the cake dense. Fresh spinach also works when washed and dried well.
How do you keep spinach whole-wheat cake from turning dense?
For a lighter spinach whole-wheat cake, avoid overmixing once the flour goes in and measure the spinach puree consistently. Whole-wheat flour naturally makes the crumb heartier than white flour, so a slightly denser texture is normal rather than a sign of failure.
Can you make spinach whole-wheat cake without food coloring?
Yes, spinach whole-wheat cake can get its green color from spinach puree alone. Blend the spinach until smooth and mix it evenly into the batter; artificial food coloring is optional, not necessary, though the finished shade may be muted after baking.
How long does spinach whole-wheat cake last?
Spinach whole-wheat cake keeps for a few days in an airtight container once completely cool. Store cake with a cream or dairy-based frosting in the refrigerator, and let a chilled slice sit briefly at room temperature for a softer texture.
Can you freeze spinach whole-wheat cake?
Yes, spinach whole-wheat cake freezes well when wrapped in individual slices and kept in a sealed freezer-safe container. Thaw the slices at room temperature. If you plan to frost the cake, freeze it without the topping and add that after thawing.
What frosting goes well with spinach whole-wheat cake?
Cream cheese frosting pairs well with spinach whole-wheat cake because its mild tang balances the cake’s sweetness. Whipped cream or a simple citrus glaze also works; let the cake cool completely first so the topping does not melt or slide off.
Spinach whole-wheat cake Vitamins & Minerals
Vitamins
Vitamin K
92µg · 77% DV
Vitamin A
144µg · 16% DV
B2
0.16mg · 12% DV
Biotin
3.36µg · 11% DV
Minerals
Manganese
0.72mg · 31% DV
Selenium
9.6µg · 17% DV
Copper
0.14mg · 16% DV
Phosphorus
108mg · 15% DV
Sodium
232mg · 10% DV
Potassium ⭐
196mg · 6% DV
Spinach whole-wheat cake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Spinach whole-wheat cake
To burn the 176 calories in 1 slice (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Spinach whole-wheat cake?
Spinach whole-wheat cake is a home-baked cake made with whole-wheat flour and spinach, often with eggs, milk and oil. Recipes vary in their proportions and in whether the cake is sweet or savoury, so it is better understood as a flexible home-style bake than as a dish tied to one particular region.
Spinach keeps the crumb moist and adds a mild vegetal note, while whole-wheat flour gives it a heartier, slightly grainy texture. Serve a slice with tea or coffee, or pair a savoury version with breakfast or a light meal. It offers more fibre than a similar cake made with refined flour: 100 g contains 4.3 g. For a lighter slice, use oil sparingly and serve it with fresh vegetables or plain yogurt.
How Nutritious Is Spinach whole-wheat cake?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Spinach whole-wheat cake Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Spinach whole-wheat cake Contain Allergens?
Contains these allergens:
Which Diets Is Spinach whole-wheat cake Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Spinach whole-wheat cake Fat Profile
SATURATED
1.24g
MONOUNSATURATED
2.48g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 19.6:1
Above the ideal 4:1 (19.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.