Low Fat Potato Spinach Cake Recipe Video

Baked meals like this potato cake recipe are just so satisfying in the winter, and vegans don't usually get the benefit of them in restaurants. Keep it low fat by using rice milk, and this becomes one of those healthy vegan recipes that doesn't taste like it should be healthy.


Main Ingredient


 Potatoes4 Large (Or 8 Small Ones)
 Fresh spinach1 Bunch (100 gm), chopped
 Garlic1 Clove (5 gm), minced
 Rice milk/Vegan milk1⁄4 Cup (4 tbs)
 Fresh mixed herbs3 Tablespoon, chopped
 Sea salt To Taste
 Pepper To Taste
 Nutmeg1 Pinch
 Nutritional yeast1 Tablespoon

Nutrition Facts

Serving size

Calories 253 Calories from Fat 6

% Daily Value*

Total Fat 0.71 g1.1%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 0.66 mg

Sodium 126.2 mg5.3%

Total Carbohydrates 59 g19.7%

Dietary Fiber 7.6 g30.3%

Sugars 4.1 g

Protein 8 g15%

Vitamin A 56.8% Vitamin C 115.3%

Calcium 7.5% Iron 18.4%

*Based on a 2000 Calorie diet


•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.
•Preheat the oven to 350 degrees F.
•Mix the spinach, garlic, milk & herbs. Season with salt, pepper and nutmeg.
•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.
•Bake for ½ an hour until the potatoes are tender. Allow to cool in the pan for 5-10 minutes before serving. I hope you enjoy this potato spinach cake, the latest of my healthy vegan recipes.

Editors Review

Are you always on a lookout for healthy options to include in your menu? Here's a recipe that is just apt for you. Watch this video now to learn this simple Low Fat Potato Spinach Cake recipe. The dish is packed with taste and is sure to impress all.