lemon basil spinach cakes

by Kristina Sloggett

in baking, Dinner, Gluten Free, Meatless Monday, recipes, snacks, Vegan

lemon basil spinach stack

Happy New Year!

Jason and I have both been on holiday vacation since December 14, and today we both get back to work. Back to day to day, back to schedules and structure and … back to normal. As much as we love our time off, and I am very appreciative of a holiday season full of fun activity, I think we are both happy to get back to work!

lemon basil spinach cakes

I am excited to return to regular posting here, and todays post also welcomes back Meatless Mondays A-Z. This week is one of my favorites – spinach. For my recipe I used some of my favorite flavors to pair with the spinach – bright lemon and fragrant basil – to make a spinach cake that is not only vegan and gluten free, it fits paleo as well.

paleo spinach cakes

These lemon basil spinach cakes are incredibly flavorful and very versatile – I have made three batches of these, and they’ve topped salads, filled wraps and scrambles, and have been stacked with kumato – a unique brown tomato I found recently. I added some havarti cheese sauce to the stack, because well, I add that to just about everything.

lemon basil spinach cakes

lemon basil spinach cakes

dairy, egg, soy and gluten free, vegan, paleo

makes 8 cakes

2 tablespoons flax seed, freshly ground
1/3 cup warm water
2 heaping cups fresh spinach (packed)
large bunch basil
juice of 1 -2 lemons*
1-2 tablespoons water
2/3 cup coconut flour (or fresh ground almond meal)
pinch salt

*I used two lemons, and like a strong lemon flavor. Start with one and taste.

Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).

Place spinach in food processor (it just about fills the bowl) and pulse several times (it will greatly reduce in size). Add basil, lemon juice, and water, process. Add coconut flour, salt, and flax gel, process to a dough. 

Form dough into just under golf ball size, place on prepared (silpat / parchment) baking sheet, flatten.

Bake at 325 for 20 minutes total – 10 minutes on one side, turn over and bake another 10 minutes on other side.

lemon basil spinach cakes

Do you have a favorite spinach recipe?

Here are some of mine, starting with one of my most popular:

spinach pancakes


asparagus pepper bisque


spinach blini with pimiento spread


lemon piccata enchilada


chocolate cherry mint smoothie – or “The Hulk”


pumpkin smoothie


spinach dip


To see what other #MMAZ participants made, visit Heather:



{ 40 comments… read them below or add one }

1 Nichole January 7, 2013 at 3:23 am

Does Basil enjoy these cakes:)


2 Kristina Sloggett January 7, 2013 at 7:31 pm

hmm… I may have to let him taste next time ;)


3 Purelymichelle January 7, 2013 at 4:41 am

yum! love this combo of flavors


4 Kristina Sloggett January 7, 2013 at 7:30 pm

me too – these WILL be made often here!


5 Heather (Where's the Beach) January 7, 2013 at 5:10 am

Oh yum yum. Those look so good and simple. I’ve yet to try cooking with coconut flour though.


6 Kristina Sloggett January 7, 2013 at 7:29 pm

I made my first batch with almond meal, that worked just as well. I use coconut flour in SMALL amounts – it worked here.


7 Laura @ Sprint 2 the Table January 7, 2013 at 5:47 am

Did some one say cake? I love cake. Especially when it’s green. This is perfect for junk-free January.

I’m back to work today too. It seems so unnatural and wrong. Lol!


8 Kristina Sloggett January 7, 2013 at 7:28 pm

yes, these would fit your January – PLEASE make them! :D I don’t know, as much as I loved having so much nice time off, I am ready to be back in a routine! enjoy your week back!


9 Ashley F. January 7, 2013 at 8:35 am

Those look so yummy – especially that beautiful tomato! Love that this is paleo, too – I’m always looking for more grain-free recipes!


10 Kristina Sloggett January 7, 2013 at 7:27 pm

it was one of those accidental things, I realized it when I was typing it up! I hope you try these, they are so bright and tasty!


11 Roz@weightingfor50 January 7, 2013 at 8:56 am

This looks absolutely delicious Kris. Thanks for ALL the spinach recipes. Hope your transition back to work isn’t too painful. Pats to Basil and Rosemary. Have a great Monday.


12 Kristina Sloggett January 7, 2013 at 7:25 pm

thank YOU, Roz! spinach is my favorite! Basil and Rosemary send wags and doxie kisses your way XO


13 Heather @ Better With Veggies January 7, 2013 at 9:08 am

Don’t you love stacking foods? It just looks fancy, even if it isn’t. Although in this case it is kinda fancy and looks amazing! I would could probably eat a bowl of that harvarti cream, the spinach cakes would really just be the serving utensil. ;)


14 Kristina Sloggett January 7, 2013 at 7:22 pm

YES I love to stack!! :D I know – I put that havarti cream on everything. they keep putting the havarti on sale, I *have* to buy it! ;)


15 jobo January 7, 2013 at 11:09 am

welcome back from your vaca! I agree, I always embrace routine after the holidays and any vacation. These look delish!


16 Kristina Sloggett January 7, 2013 at 7:18 pm

I am excited about my new calendar, new things going on this year… fun stuff!


17 Allie January 7, 2013 at 12:00 pm

Mmm, basil and lemon! And I can’t believe I forgot about spinach pancakes existing–still have half a tub of spinach to use up, I know what I need to make at some point this week now!


18 Kristina Sloggett January 7, 2013 at 7:18 pm

yes Yes YES! there was a time when I made a huge batch of spinach pancakes / flatbread every week… for sandwiches and things. still one of my favorites!


19 Shirley @ gfe January 7, 2013 at 7:02 pm

Can’t wait to try these, Kristina! :-)



20 Kristina Sloggett January 7, 2013 at 7:17 pm

I hope you do, Shirley – we love them! enjoy!


21 Kelli January 7, 2013 at 7:03 pm

Did you top your spinach with chocolate sauce? :-)


22 Kristina Sloggett January 7, 2013 at 7:16 pm

ha! are you referring to the balsamic reduction on the spinach cakes? ;) I didn’t say anything about it because we both liked it better without. It was okay, just not the right flavors with the bright lemon and basil – kind of overpowering. Chocolate may have been better!


23 Kelli January 7, 2013 at 8:10 pm

LOL. I couldn’t figure out what it was…. Your post looks like an ad for St. Patrick’s Day :-)


24 Kristina Sloggett January 7, 2013 at 8:34 pm

ha! exactly… I love my greens!


25 Lauren @ Oatmeal after Spinning January 8, 2013 at 6:52 am

My favorite spinach recipe are your spinach pancakes! And I haven’t made them in so long (why do I forget about these things that I love?). Glad I just bought a gigantic tub of spinach! :)


26 Kristina Sloggett January 9, 2013 at 9:35 am

yours looked SO good yesterday – I love Love LOVE the bright green! :)


27 Kate@Diethood January 8, 2013 at 7:08 am

What a great idea!! Brilliant, in fact… and I could probably eat 12 and still stay at zero calories. Right?!


28 Kristina Sloggett January 9, 2013 at 9:35 am

of course you can! ;)


29 Wendy @ La Phemme Phoodie January 8, 2013 at 1:03 pm

I am happy to get back to a regular schedule too. I’ve never made spinach cakes before. Looks like a great meatless monday meal. I love all the other spinach recipes too!


30 Kristina Sloggett January 9, 2013 at 9:33 am

thanks, Wendy! these spinach cakes are our new favorite – I’m making them again tomorrow! ;) cheers!


31 Aggie January 8, 2013 at 2:03 pm

My kids go back to school tomorrow, back to routine for me! :)

Lovin’ all this spinach!! The spinach cakes look delicious, and so do those enchiladas


32 Kristina Sloggett January 9, 2013 at 9:33 am

those enchiladas are one of my favorites! (give me anything lemon + capers and I’m happy…) same with the spinach cakes, the lemony basil flavor is so bright and tasty – enjoy getting back to your routine!


33 Meghan@CleanEatsFastFeets January 8, 2013 at 2:22 pm

Oh my gosh. Your asparagus pepper bisque looks amazing!!! I can’t wait to try this. Pinning it now.


34 Kristina Sloggett January 9, 2013 at 9:32 am

it’s soup season – time to get that one back in rotation ;)


35 thehealthyapron January 8, 2013 at 5:13 pm

Sounds delish! And thanks for sharing the other spinach recipes! I love anything with sauteed or fresh spinach! WIll have to try these! Thanks!


36 Kristina Sloggett January 9, 2013 at 9:31 am

I have started so many recipes with a big ol’ pan of fresh spinach – sauteed down. SO good! and enjoy – hope you like all the spinach!


37 Jonell Galloway January 10, 2013 at 4:05 am

I want to try all your wonderful spinach recipes! Your site is a great discovery.


38 Kristina Sloggett January 10, 2013 at 10:27 pm

hi Jonell, welcome! and thank you – I hope you enjoy!


39 Ruta January 16, 2013 at 3:41 pm

Lemon basil spinach? Oh my god, YUM!

These sorts of recipes are the reason I said your blog was inspirational. You can read more about that here:



40 Kristina Sloggett January 16, 2013 at 9:49 pm

thank you so much, Ruta – cheers!


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