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Preheat oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
In a blender, blend the fresh spinach with milk until smooth. Set aside.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat sugar and oil together. Add eggs one at a time, beating well after each. Stir in vanilla extract.
Add the spinach milk mixture to the wet ingredients and mix well.
Gradually add the dry ingredients to the wet, folding gently until combined.
Pour batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Remove from oven and cool completely on a wire rack.
For frosting, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over cooled cake.
Serving and Storage Tips:
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