The Greenest Cake I’ve Ever Made is with Stinging Nettle

“I didn’t measure anything — I just went by feeling.”

That’s how this cake was born. No rules. No grams. Just a handful of freshly foraged nettles, a free afternoon, and a curious mind.

I had some nettles in my garden, and I thought, why not turn a wild stinging plant into something sweet and surprising?

How did I bake it?

First, I picked a whole bag of fresh nettles from the garden — yes, with my bare hands. Call me wild, but I actually like when the nettles sting me. It gives my circulation a little thrill. After getting zapped all over, I brought my green loot into the kitchen, gave it a rinse, and threw the leaves into boiling water with a spoonful of sugar (because why not?). Two minutes later, I drained them and dunked them in ice water to keep that electric green color alive — a cheeky little forager’s trick.

Then, into the blender they went with a good glug of peanut oil and a splash of milk. The result? A creamy green potion that looked like a forest smoothie and smelled like a walk in the woods.

In another bowl, I whipped eggs and sugar until they were fluffy and happy, then folded in my magic green mix. The bowl suddenly smelled like spring had crashed the party. I added flour, a pinch of baking soda with a squeeze of lemon (you can cheat and use baking powder), more milk and oil, and a handful of coconut flakes — just because I was feeling fancy. What came out of the oven was soft, moist, and gently fragrant — a sponge cake, sure… but with mossy, mystical forest vibes.

This is a cake that doesn’t follow the rules — much like me!

This isn’t a recipe in the traditional sense — it’s an invitation to trust your hands, your taste, and the plants around you. I didn’t use a scale, just instinct. That’s how I love to cook when I’m alone or with friends: freely, wildly, without overthinking.

The cake has gentle green tea vibes, thanks to the nettles — but it’s more honest, less polished. Something between a memory and an experiment.And here’s the twist: serve it with lavender crème anglaise, and it becomes something truly magical.

Why Make a Cake with Nettles?

Because it makes you rethink what’s edible.Because it’s fun to surprise people with a slice of green.Because nettles are nutritious, abundant, and full of character.Because food tastes better when there’s a story behind it — and this one starts in a field, not in a supermarket.

If you try it, don’t stress about the quantities. Taste, adjust, have fun. And maybe invite someone over who’s never thought of nettles as dessert.

This is how we change the way we eat — not with rules, but with wonder.

Introducing: BACK TO THE ROOTS

If this story made you curious — if you felt a little spark reading about nettle leaves turned into cake — then maybe it’s time to explore that feeling.

This September, I’m hosting Back to the Roots, a retreat for those who want to slow down, reconnect with nature, and rediscover the quiet wisdom that lives in the wild.

Over the course of a few days, we’ll walk through forests and meadows, foraging wild herbs like nettle, elderflower, yarrow, and plantain. We’ll learn how to recognize them with our eyes, our hands, and even our noses. We'll cook simple, beautiful meals together — not with perfection in mind, but with presence.

It’s not about becoming an expert in wild food. It’s about unlearning the need for precision and performance, and learning instead to trust your senses.It’s about remembering how to listen — to the land, to your body, to the stories held in plants.It’s about feeling something real again.

We’ll share stories, eat under the stars, and maybe — just maybe — make a green cake or two.

So if you’re craving something deeper than just a recipe — an experience that nourishes the soul as much as the body — you’re warmly invited.

Come back to the roots. Come back to yourself.

Take me Back to The Roots