Go wild slicing into this naturally green vegan lemon nettle cake! It’s incredibly moist with the best cream cheese frosting. Once you taste it, you’ll want to make it again and again!

Why You’ll Love This Recipe

My love for stinging nettles runs deep and we’ve gotten to know each other quite well over the years. Until now, I’ve only used nettles in savory recipes like nettle pie. So today I’m positively giddy to share this luscious and naturally green vegan lemon nettle cake recipe with you! Don’t worry, this friendly nutritious green is completely safe to eat!

What does stinging nettle cake taste like?

You’ll be pleased to know this nettle cake tastes moist, sweet, and lemony. It has the juice and zest of 2 whole lemons! I promise you can’t taste the nettles. They are undetectable in the same way that zucchini disappears into chocolate zucchini bread.

Carol holding a vegan lemon nettle cake.

Cooking with Nettles

Cooking with nettles is very similar to cooking with any other dark leafy green like spinach or kale. The difference is that you must blanche stinging nettles first to deactivate their stingers. Nettles taste like spinach with a mild nutty, earthy tang.

A word of caution: Do NOT eat stinging nettles raw. They will sting your skin and the inside of your mouth. The stingers must be deactivated before eating.

Click HERE for the ultimate guide on where to find and how to cook stinging nettles for eating.

Ingredients You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. But let’s take a look at each one and some substitutions too.

For the nettle cake

Stinging nettles- I used fresh nettles in this recipe, but previously frozen nettles would work too. Keep in mind, that with frozen nettles, the cake may be a slightly darker shade of green.

Almond milk- Unsweetened plant-based milk balances the cake nicely. If you like a sweeter cake, feel free to use the sweetened variety.

Freshly squeezed lemon juice and zest- Please please use fresh lemon juice! The stuff from a plastic bottle will taste bitter and artificial.

Canola oil- This is my go-to oil for vegan cakes. Feel free to swap it out with any other neutral-tasting oil like avocado.

Lemon extract- I like my lemon baked goods to taste really lemony! Lemon extract brings the lemon flavor forward without any bitterness.

Vanilla extract- Always essential in any cake.

All-purpose flour- Although I haven’t tested it, I feel a variety of lighter wheat flour would work like cake flour or spelt flour if you’re gluten sensitive.

Organic cane sugar- Choose organic to make sure it’s vegan-friendly.

Double acting baking powder & baking soda- With all those nettles, our cake needs a little help to rise! This is the perfect combination of leavening agents for a moist and fluffy cake.

Ingredients for vegan cream cheese frosting.

For the vegan frosting

Vegan butter- Use butter straight from the refrigerator. It will stand up to the electric beaters without melting.

Powdered sugar- Sift it first please, to avoid lumpy frosting.

Lemon zest- You may have some zest left over from the cake you can use if your lemons are very large.

Vegan cream cheese- I’m in love with Tofutti Better Than Cream Cheese. It comes in an 8oz. tub which is just the perfect amount.

Vanilla extract- For additional flavor

How to Make Nettle Cake (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1. Preheat oven to 350°F / 177°C. Spray two 8” round cake pans with oil. Rub the oil all over the inside of the pan. Then place a round of parchment paper on the bottom.

2. Next, prepare your stinging nettles for eating. See note 1

1. Trim the leaves from the stalk. You’ll need 4 packed cups (60 g).

2. Wash the leaves in a large bowl of cold water. Drain and return them to the bowl.

3. Next pour boiling water over the leaves until they are fully covered. Let them sit in the hot water for 1 minute.

4. Drain the nettles in a colander and rinse them under cold running water.

5. Squeeze all the excess water from the nettles. You want the blanched nettles to weigh 60 g.

6. Roughly chop them up.

3. In a high-powered blender blend the blanched nettles, almond milk, lemon juice & zest, canola oil, and lemon and vanilla extracts into a completely smooth and vibrant green puree. A cup-style blender like a Nutribullet works well for this. Set aside.

4. In a large sized mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

5. Make a well in the center of the dry mixture and pour in all of the wet mixture. Gently stir until just combined. The batter will be thicker than “ribbon stage” and that’s totally normal.

6. Divide the batter evenly between your prepared cake pans. (Mine weighed 500 g each.) Smooth out the top.

7. Bake for 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, the cake slowly springs back when gently pressed in the center, and the edges are golden brown and just starting to pull away from the pan.

8. Let the cake cool in the pan, on a wire cooling rack, for 20 minutes. Carefully run a knife or spatula around the edges of the pan to loosen. Flip the cakes over onto a cutting board to release them from the pan. Peel off the parchment paper. Turn the cakes back over onto the cooling rack to cool completely before frosting. (at least 2 hours)

Note 1

For a complete guide, with photos, on how to forage for and make stinging nettles safe for eating, click HERE.

How to Make Vegan Lemon Cream Cheese Frosting (with photos)

How to make vegan cream cheese frosting.

1. In a large sized mixing bowl, use an electric mixer to cream the vegan butter for 1 minute. Scrape down the sides.

2. Add the powdered sugar and the lemon zest. Beat at the lowest speed for 1 minute to keep the sugar from flying out of the bowl. Then beat, at medium speed until fluffy, 1-2 more minutes.

Vegan cream cheese frosting in a mixing bowl.

3. Add the vegan cream cheese and vanilla extract to the vegan butter mixture. Continue to mix until well combined and fluffy.

How to Frost Your Cake (with photos)

1. Place one layer of the cooled cake on a plate or cake stand with the bottom (flat) side up. Spread ⅓ of the frosting evenly over the top.

2. Place the second layer, bottom (flat) side down on top. Spread half of the remaining frosting around the sides of the cake.

3. Spread the remaining frosting on top of the cake. Smooth the top and sides to evenly cover the cake. Decorate as desired. See note 2.

Note 2

This recipe makes 2 cups of frosting for a lightly frosted cake. If you’d like a thicker layer of frosting, double the recipe.

How to Store

Refrigerate your frosted cake to keep the frosting from becoming too soft. After slicing, cover the exposed cake with plastic wrap to prevent it from drying out.

Although I haven’t tested it, I feel the unfrosted cake layers would freeze well. Wrap them individually in plastic wrap and then again in tin foil. They should keep for about 3 months.

Expert Tips

The cake and frosting use 3 whole lemons. 2 for the nettle cake and 1 for the frosting. Juice and zest all 3 lemons. Then dive into the recipe. The exact measurements are in the recipe card at the bottom of this post.
Use a high-powered blender to make the nettle puree. This will give you the greenest and fluffiest cake.
Line the bottom of your greased baking pans with round parchment paper. This is the simplest way to prevent the cake from sticking.
Frost your nettle cake just after the cream cheese frosting has been mixed. It will be at the perfect spreadable temperature. If frosting the cake later, bring chilled frosting almost to room temperature, beat until fluffy, and then frost your cake.

Hint! The vegan cream cheese frosting is bonkers delicious on carrot cake and cinnamon rolls!

More Stinging Nettle Recipes

There are SO many ways to fall in love with nettles! Here are a few of my favorite savory recipes.

Savory Nettle Pie

Summer Chilled Nettle Soup

Stinging Nettle Pesto

Chickpea Nettle Pancakes

This was such a fun recipe to create and share with my Forage and Feast Culinary Workshop last month. Literally every crumb was devoured! If you have a chance to make it, I’d love to hear about your experience! The wow factor of slicing into a vibrant green cake is the best part. 🌱

Sending a giant hug from my little kitchen,

X,o,

Vegan Lemon Nettle Cake

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