Back by popular demand, I bring you another cauliflower cake. When I first started sharing cauliflower dessert recipes on the blog a while back I had no idea how they would go over. The recipes were delicious of course -- I knew that. But I didn't know if a recipe would be convincing enough for others to give it a go -- it takes a lot more than someone's word to break down a mental barrier sometimes. To my amazement, the cauliflower cakes took off like a rocket, with so much incredible feedback and so many requests for more. And when people request more cauliflower cakes from you, I think it's safe to say it's more than "a pass" for the idea ;) So I had another go at a new flavor of cauliflower cake, this time also making it oil-free and coconut-free... And packed with another secret veggie for good measure... :P
The cauliflower in this recipe acts as a beautiful substitute for nuts -- something many raw cakes (my own included) are rich in, and also something many people cannot tolerate (or afford sometimes...). It also lightens up the cake considerably (meaning more cake, naturally!). The second veggie hidden in here is avocado, which lends the cake a beautiful creaminess without any added oils (and without coconut -- something many of my readers ask for alternatives for due to allergies as well). And 2 veggies in one cake means you can have this cake for like lunch and dinner, no? :)
The one tricky thing about using those ingredients in a cake though is that you have to get the flavors and texture right. Nobody wants to taste cauliflower in their cake, right? The lemon, poppy seeds, and pineapple gave this cake just the right flavor balance to make it enjoyable with zero veggie taste. In fact, nobody ever believes me when I tell them those cakes are made with cauliflower (phew!).
One tip I will share on the subject though is to use fresh / good quality cauliflower. When veggies start to go off their flavors intensify quite a bit. Fresh cauli doesn't have a natural strong flavor, which makes it a great blank canvas of a veggie to work with. Another quick tip is to steam the cauliflower -- for my first few cakes I boiled it, but in this recipe I just steamed it and it worked faster (plus you get to keep more nutrients in, so win-win). Oh, and don't forget to enjoy the shock on people's faces when you tell them the main ingredient after they had a taste ;) -- arguably the best part of the whole experience.
If you're curious about other cauliflower cake flavors, check out these two cakes as well -- they're a blog darling for many:
Plus there's always the cauliflower breakfast bowl, or all the avocado cakes... If you're into sneaky veggies in your desserts, be sure to browse the recipes section and check off the "secretly veggie" tab (along with any other things you're looking for) and you'll get a good lot of recipes to play around with...
But now back to this cake at hand. A final quick note: I made it in my 6" pan, so it's a larger cake than my latest 5" norm. It's also a fairly tall cake. So to make a 5" instead, use a ⅓ of the recipe instead. To make a 9" double the recipe. Enjoy!
PrintLemony Cauliflower Cake
A nut-free refreshing vegan cake made from cauliflower, lemons, and pineapples! No one will be able to detect the secret veggie hiding inside.
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6" cake
- Category: Cake
- Method: No-Bake
- Cuisine: Dessert
Ingredients
Crust Ingredients:
- 1 ½ cups pumpkin seeds (or sunflower seeds, or any nut of your choice if not nut-free)
- 8 soft medjool dates, pitted
- 1 tbsp maple syrup
Filling:
- 2 cups steamed cauliflower florets
- 2 medium avocados, peeled and de-seeded
- 1 cup chopped pineapple (fresh or thawed out)
- 8 tbsp maple syrup
- 6 tbsp lemon juice
- ½ tsp lemon extract (or zest of 1 lemon or more to taste)
- 1 tsp pure vanilla extract
- ¼ tsp salt
- optional: a pinch of turmeric for a yellower color (I didn't use)
- ¼ cup poppy seeds
Optional Toppings:
- a few handfuls of pumpkin seeds, poppy seeds, and fresh flowers
Instructions
- Process all crust ingredients into a sticky crumble in a food processor. Transfer the mixture into a 6" springform pan with tall walls. Press down to compact into an even crust along the base. Freeze while working on the next step.
- Blend all filling ingredients, except poppy seeds, into a smooth mixture in a power blender. Add in the poppy seeds and pulse briefly to blend them in without crushing them (or can stir them into the mixture by hand if you prefer). Transfer this mixture over the prepared crust and smooth out the top. Sprinkle with any desired toppings (except fresh flowers) and freeze for 5-6 hours or overnight. Decorate with fresh flowers prior to serving if using. Thaw the cake out on the counter a few minutes and enjoy!
eireguitar says
I loved the taste of this cake but mine turned out like pie. Did you double or quadruple the recipe for the pic above? Also, putting it in the freezer overnight turned it into a huge green hockey puck by morning. I had to let it sit out for 5 hours, then of course it was all mush (tasty mush!) and water. Maybe it might be better not steaming the cauliflower? Or adding coconut oil for solidity?
Audrey says
Hey, no the pics above are from the recipe as described. The cake comes out tall-ish. Did you use a 6" springform pan? If you used a bigger pan then it would be flatter, naturally.
As for the consistency, I usually remove it from the freezer and thaw it out 10-15 minutes on the counter until it's sliceable. It's meant to be a frozen dessert, but a solid one :) Otherwise, if you thaw it out too long it will turn into (tasty :) ) mush, as you say.
celia collins says
Hi, my question is: My question is: how long does it hold up strengthwise once it's on the table? IN other words, does it hold it's firmness/ slicing capabilities and not turn into a thawed "batter" (or slop) on the serving tableI?
I'm looking forward to giving this a go, as we have a work dinner (organised pot luck) and I've signed up for a dessert purely to try this cake. I have two colleagues who are both gluten and egg allergic (not easy to get good tasting cakes with nice texture).
Audrey says
Hi Celia, it depends on how hot it is in the room I suppose. Avg room temperature should be fine for 20-25 mins before beginning to get a bit soft.
I'm not sure if you picked this cake for other reasons as well, but if it's just a matter of finding a good gluten-free & eggless cake, may I make a few additional recipe suggestions that are generally more of a crowd pleaser? Not that I want to discourage you from making this particular recipe, but I find it's more of a "niche" dessert for those who enjoy stranger alternative treats than the norm per se (or those trying to avoid cashews or nuts specifically, which is a portion of the following on this blog). A certain section of the followers of this website look for this type of stuff so I make an occasional unusual treat like this. However if I was to personally serve dessert to a crowd, I'd probably choose something that would be more of a crowd favorite all around. Here are a few recipes that have been proven to be enjoyed by both conventional eaters & the alternative "free-from" folks over the years that I can recommend as an alternative:
https://www.unconventionalbaker.com/pistachio-orange-blossom-raw-avocado-cake/
https://www.unconventionalbaker.com/oil-free-vegan-coconut-lime-cheesecake/
https://www.unconventionalbaker.com/espresso-salted-caramel-vegan-cheesecake/
https://www.unconventionalbaker.com/vegan-no-bake-peanut-butter-cake-with-brownie-crust/
https://www.unconventionalbaker.com/gluten-free-vegan-tiramisu/
https://www.unconventionalbaker.com/gluten-free-vegan-blueberry-cheesecake-tart/
All of the above desserts, being frozen, are similar to the original cake here in terms of how long they can stay out at room temp (the raw tiramisu I find can be out the longest).
If you want, here are a few baked recipes that would eliminate the time restraint:
https://www.unconventionalbaker.com/duncan-hines-style-chocolate-cake-gluten-free-vegan-refined-sugar-free/
https://www.unconventionalbaker.com/gluten-free-vegan-pistachio-rose-water-cake-refined-sugar-free/
https://www.unconventionalbaker.com/classic-baked-cheesecake-recipe-dairy-free-soy-free/
https://www.unconventionalbaker.com/cassava-almond-orange-cake-vegan-gf/
You can find lots more alternatives for desserts here, as all my recipes are gluten-free & eggless by default:
https://www.unconventionalbaker.com/all-recipes/
Celia says
Thank you so much for your comprehensive reply. I will certainly be investigating these. It’s a shame the lemon cauliflower, and the like, have a short bench life. For this reason I was considering using chia. They swell and form a jelly-like covering that I thought could help the cakes structure to stand up more.
Gluten-refer cake recipes that are relatively successful seem to be somewhat easy to find. However, the egg-free cake recipes I have tried have always turned out poorly. My colleague would love to enjoy a sponge cake like everyone else, especially on national day . He cannot serve himself any cake from the selection that is produced at our workplace dinner. He can’t trust that a serving spoons, knives, etc have been untainted. I will have a go at some of these.
Thank you again. If you happen to find an egg free sponge cake, I would love to know.
Have a good day.
Audrey says
Ah yes, that makes sense. Based on what you described, I think one of these might make him happiest by the sounds of it:
https://www.unconventionalbaker.com/gluten-free-vegan-pistachio-rose-water-cake-refined-sugar-free/
https://www.unconventionalbaker.com/gluten-free-vegan-fresh-cranberry-cake-refined-sugar-free/
https://www.unconventionalbaker.com/gluten-free-vegan-white-texas-sheet-cake-refined-sugar-free/
I'm sure he'll enjoy whatever you bake though :)
Winni says
Could this be a substitute for lemon cheesecake, because I just love cheesecake but due to hypertension, digestion issues and preferring healthier sugar options, I can't eat the real thing but am wanting to eat one that still has that cream cheese creaminess.
Audrey says
Hi Winni, it's a lemony cake so can work to satisfy those cravings, even though it's rather "alternative" :)
If you're looking for ultimate lemony creaminess though, here are a few more recipes you might enjoy:
https://www.unconventionalbaker.com/lemon-ginger-chia-cheesecake-dairy-free-recipe/
https://www.unconventionalbaker.com/blackberry-lemon-mini-raw-cheesecake-recipe/
https://www.unconventionalbaker.com/oil-free-vegan-coconut-lime-cheesecake/ -- this one is a lime cake, but so citrusy good I thought to include it here anyways :)
https://www.unconventionalbaker.com/raw-lemon-lime-cheesecake-recipe/
Heidi says
Could I sub chia seeds for poppy and would that help the texture?
Audrey says
Hi Heidi. You can def use chia seeds if you prefer. Poppy seeds have their own flavor, but chia would be ok here too I think. I'm not sure it would affect the texture too much, but guessing not since you'd be putting them in whole.
Nicoleta says
Hi!
I did this recipe! It s very tasteful but i have a problem: the filling it s not so creamy and after i put it in the freezer, it got an ice needle texture ...
can you help me with an advice ?
Thank
Audrey says
Hi Nicoleta. Thanks for sharing. Ice needle texture usually means too much moisture is in there (which could be because of some extra liquid making it into the recipe, like maybe the pineapple was extra juicy, or a bit more lemon juice was added, etc.). If you make it again, you can try adding a little bit more avocado or some coconut cream to the filling (the thick solid white stuff that gathers at the top of a can of full-fat coconut milk that's been chilled overnight in the fridge). That should help with more creaminess and less iciness. For this cake that you've already made, I'd recommend just letting it thaw out a little bit longer on a plate to let it de-ice itself a little. Hope this helps!
Nicoleta says
Hello!
Can i replace the maple syrup with raw honey in this recipe?
Thank you
Audrey says
Hi Nicoleta. Yes, that should be fine in this recipe. Enjoy it :)
Connie Leung says
Would there be a substitute for avocado? I am not a fan of them and am sensitive to nuts (so cashews will not work for me :( )
Thank you!!
Audrey says
Hi Connie. You can try using a mixture of coconut butter and coconut cream (just the firm white stuff that gathers at the top of a can of full fat coconut milk that's been refrigerated for more than a day). I think that would work well in terms of replacing the creaminess the avocados add here. It's a hypothetical suggestion as I haven't tried that myself, but I think it should work fine and if you give it a go would love to hear how it turned out.
kelly says
Is the cauliflower avocado part more just a frozen smoothie? Do you find it hard to eat with a fork from it being too frozen? I love the cauliflower idea though!
Audrey says
Hi Kelly, it's definitely not as smooth and creamy as some of my other more traditional raw cakes (or even the other cauliflower cakes), but I wouldn't go as far as saying it'll be frozen like a smoothie. I've served this to regular eaters (i.e. not vegans or people looking for nut-free options, lighter options, etc.) and they still enjoyed it. The avocado helps it to have some creaminess. If you want you can add a bit more coconut oil and that will make it extra creamy. You just need to let it thaw out a bit until it's fork tender and you're good to go.
Just for background: I made this recipe as it is mainly because the other cauliflower cakes became very popular but people kept asking for an oil-free alternative, so this cake was an option for them. But if you're looking for some middle-ground ideas (i.e. more creamy but still light, nut-free, etc.) I recommend looking through the nut-free and oil-free options on the recipes page for other ideas: https://www.unconventionalbaker.com/all-recipes/
Martine Thompson says
Thank you for the recipe. I made this cake today and was pleasantly surprised by the lemon-sorbet like flavour. It was a success and enjoyed by all.
Audrey says
So happy to hear that, Martine. Thank you very much for sharing :)
SHERRI says
I'm surprised the cake doesn't turn out more 'green' due to the avocados...I'm curious about it that's for sure. The other ones sound yummy too!
Thanks Audrey
Audrey says
Hi Sherri.
I guess the whiteness of the cauliflower balance the green out a bit :)
Kasi says
How would this cake mixture hold up without coconut and or cacao butter?
Audrey says
The avocado fat keeps it solid. It works the same way (as fat generally congeals / hardens when chilled), only not as strongly as coconut oil and cacao butter.
dana says
Hello dear, what can I use here instead of avocados?
Sha says
Since Audrey doesn't have dates tagged to ANY of her posts I'm not sure how long ago this question was asked but my guess you can sub in thick plain greek yogurt or quorn or cream cheese perhaps, a their textures are not that very far off from mashed up avocados.
Audrey, I wish you have dates for posts and questions :)
James Sklar says
Has anyone tried this with stevia? Between the dates, pineapple and maple syrup, it's a big sugar bomb.
Donna says
We used no pineapple & calorie free maple syrup. Very yummy.
Audrey says
So happy you liked it, Donna. And thank you for sharing the substitutions that worked for you!
Ilana says
Love love your cakes and your creativity!
I was wondering if there is something you would sub pineapples for? I saw the sudgestion to sub strawberries earlier in the comments, but maybe you could think of something more suitable...
In any case, thank you so much for sharing your amazing recipes.
Audrey says
Thank you, Ilana :)
I think Kiwi could work well (especially since it makes sense with the colors here). Also mango, but with more lemon juice / or a bit more salt since pineapple has a stronger "tang".
Elizabeth says
FYI -- there's another recipe that's very similar to this that recommends ricing and sauteing the cauliflower instead of steaming it. DON'T DO IT! It completely mucks up the texture, and it's irreparable even with an immersion blender. If you've found Audrey's recipe first, there's no need to look further or combine recipes.
Audrey says
Thanks for sharing, Elizabeth. Good to know.
Jen says
I just made this in a 9 inch springform, and also made some in little ramekin bowls for when my sweet-tooth acts up. I also used almonds instead of seeds for the crust. I'm wondering how long I should leave it in the counter to defrost before I serve this to guest. I'm having company tonight and don't want to serve hard-as-rock cake..
Audrey says
Hi Jen,
Because it's a larger cake, it will take slightly longer to thaw out. For the 6" cake I usually thaw mine out about 20 mins on the counter, or an hour to an hour in a half in the fridge. Definitely wouldn't want it to be rock hard! :S
Debra says
I just made this cake and am wondering how to store the cake. Should it be stored in the freezer or is the refrigerator ok? Thanks!
Audrey says
Hi Debra,
Yes, it should be kept frozen, and then thawed out before serving (takes about 10-15 mins on the counter, or about an hour in the fridge). And the leftovers should be frozen again for future use.
Edward says
Could someone please comment as to the final texture of this "cake"?
I imagine that it doesn't have a cake-like crumble, but is it super smooth & creamy like ice cream or kinda lumpy and cold?
Debra says
I just made this cake and it turned out very "icy" in texture. I'm wondering if this is correct or if I did something wrong. The texture made the cake not very good unfortunately.
Audrey says
Hi Debra,
Did you change any of the ingredients or ratios in the recipe at all?
Iciness usually happens when there's too much water, though this cake shouldn't come out icy once it's thawed. It sounds like maybe some additional water made its way in perhaps (like from the steamed cauliflower, or from additional pineapple juice perhaps, etc.?
It will be very frozen when you pull it out, but when thawed out it should be creamy and smooth.
Audrey says
Hi Edward, when thawed out it's creamy, but definitely not at an ice cream level. You can add more avocado to the mix for increase the creaminess, though of course you'd need to adjust the other flavors some.
Eno says
The picture shows that the filling has a white color. But for some reason the filling turned greenish. I followed everything according to the recipe. However, the texture of the filling was far from that of a regular ice-cream cake.
How long do you have to boil or steam the cauliflower?
Can pineapple be omitted from this recipe?
Audrey says
Hi Eno,
The filling is actually the same color as the cake outside more or less. I think the one photo just has light reflecting on its side, so it looks a whiter.
I think the cherry coconut cauliflower cake recipe (linked to in the text above) is more reminiscent of an ice cream cake. I'm not sure I'd say the same about this one -- it's sort of a hybrid, I suppose. Cauliflower cake somehow became a genre of its own...
I think the pineapple is good for cutting down out the veggie flavor. You could do without it, but you'll need to somehow adjust the flavors to your liking then, probably with more lemon juice and sweetener, apple juice or something of that sort.
Audrey says
Hi again Eno,
Just following up as I just read your comment reply to another person below and I'm beginning to see why your cake turned out a bit different. I'm kind of confused as in your comment above you said you followed the recipe exactly, but below you mentioned you used about 1/3 less sweetener and honey instead of maple. I know both would work for a cake like this, but they are actually not the same and the results come out different.
So just some thoughts on the potential differences:
Honey has a particular flavor it lends to a dessert, which alters the overall taste. It's also sweeter than maple (has more sugar, calories, carbs, etc. per tbsp), and sometimes when blended it acts differently to maple or other liquid sweeteners in the texture you end up with. Also, if you reduce a liquid ingredient by 1/3 (i.e. using 5 tbsp instead of 8 tbsp of the liquid sweetener), I'd add a bit of another liquid to compensate (like water or a plant milk).
All that said, I think honey is still a totally fine choice for this recipe if that's your sweetener of choice, just that I wouldn't expect the results to be exactly the same.
Also, my apologies, I forgot to answer about the length of time for steaming the cauliflower. I think steaming I do about 5 mins just to make sure it's totally fork tender / mushy. Boiling takes longer, maybe something like 15-20 mins even.
Anyhow, thank you for sharing your experience with honey -- I'm sure others who might want to use that substitution would be interested in the results.
melissa says
Can i substitute the maple syrup with another liquid sweeter like Stevia?
Can I also use Erythritol (consistency as granulated sugar) as a sweetener?
I want to try this recipe and see if I can make it work but in Austria maple syrup is a little bit pricy and I really just don't want to bought i for just a recipe.
Also want to keep it calorie friendly.
thank you so much!
Eno says
8 tbsp of maple syrup is way too much. I used only 5 tbsp of honey. Actually you can use even less. Don't forget that the dates in the crust are very sweet.
That's the only way to keep it on a low calories level.
Audrey says
Hi Melissa,
I think either of those sweeteners could work, so long as you like their flavor of course. I would probably add a little bit of liquid (like 1-2 tbsp water or a plant milk) just to help things blend better since the erythritol is a dry sweetener, but other than that you'll be fine.
Now you would be losing the maple flavor, which is nice, so I'd recommend increasing the vanilla or using fresh vanilla bean (ideal).
Other more affordable where you are liquid sweeteners would work too (like agave, brown rice syrup, coconut nectar, etc.). Or you could do a mix, some of this type of liquid sweetener and some erythritol, etc. to cut out a bit of the calories without changing a lot.
Eno's comment above reminded me though to add that of course not all sweeteners are alike, so of course adjust the levels to your taste. You can taste the batter and add a bit more as needed.
I'd love to hear how you go with whatever sweetener you try -- I'm sure others would be interested in hearing the results with these alternative sweeteners.
Shelia says
I have never made a cauliflower cake before. Do you need to let the cauliflower cool before you process with other ingredients? Can't wait to try it!!
Audrey says
Hi Shelia, welcome to cauliflower cakes then :) -- they're quite easy to work with and there are a few different ones available on the blog if you're interested. I had a spell of developing them since the first one was a major reader favorite (you can search "cauliflower" in the search bar to find them all, or look through the nut-free cake section on the recipes page).
As for cooling, yes it's best to let it cool to room temp first just so that your blender doesn't overheat. You can just rinse it in cold water once cooked to help it cool down faster if in a hurry.
Tiffany says
Wow Audrey, the filling of this cake is awesome! I didn't know how much was actually going to make it in the pan because I was enjoying it so much by itself! The cake is now in the freezer and I can't wait to share it with my husband. One question though, is the cake consistency supposed to be more like an ice cream/frozen pudding? Just wasn't sure if I blended too much or if this is how its supposed to be. Either way, taste is amazing!
Audrey says
Hey Tiffany -- glad you like it so far :) And don't worry, it'll set and firm up in the freezer. Enjoy it!
Claudette says
Hi Audrey, Was wondering how long the cake can be kept in the freezer. Would like to make it ahead for a party, but not sure how long it would last. Any suggestions?
Audrey says
Hi Claudette -- it should be good for three weeks (and sometimes much longer even) so it's totally fine to make in advance.
Es says
Thanks so much for this ! Can you substitute maple syrup with stevia?
Audrey says
Hi Es, you could but you'd need to add some liquid to compensate for all the maple syrup you are removing. Also just keep in mind it will affect the flavor -- the maple not only sweetens the cake but also gives it a nice flavor that is completely different to stevia (unless you're using flavored stevia). So long as you're comfortable with those changes, there's no reason why it wouldn't work :)
Jackee says
Wow i just came across your blog via pinterest and i am SO EXCITED to try your cauliflower cakes!!! Reading your other comments, i see chocolate is the best, so i will have to try that first. Thank you for finding out how to make such great food!! Cant wait to snoop through the rest of your blog :)
Audrey says
Awesome, Jackee -- enjoy it! And yes, chocolate is my favorite of the lot, though they're all a great nut-free / lightened up alternative.
Jamie Doty Brehmer says
We loved this! I tried to change it to orange instead of lemon and it didn't taste very good, so lemon it is! My question is did you trim off the dark green of the avocado? Ours has a very dark green color to it. We even put a little extra turmeric in it hoping to change it to the pretty yellow. It has the coloring of a kiwi, which actually we don't mind at all. It was so very tasty, my husband and I were both impressed as well as our son and new daughter-in-love :)
Audrey says
Hi Jamie -- yes, I agree on the lemony flavor being key. I think the color is kiwi-ish (that's a good way of purring it), just the camera doesn't always capture things exactly due to varying lighting, etc. It's possible my avocado was a lighter color too -- I made this a little while ago, so don't have an exact recollection, but I certainly didn't trim anything off. Glad to hear you all enjoyed it though :)
Jonna Axelsson says
Hi Audrey and thank you for your lovely recipes! You're without a doubt my all time favorite (vegan) baker!
I'm wondering though, do you think it would be possible to sub the pineapple with fresh strawberries in this cake?
Audrey says
Hi Jonna,
Thank you so much :) I think strawberries would work -- you may need to add a bit more lemon. The pineapple and lemon act really great as a sweet / tart duo and accent the lemony flavor (you can't really taste pineapple much in the cake itself). But I think strawberries are a good way to go as well. Oh, one other thing to consider is the color of course -- red + avocado green-ish = a shade of brown... If you try it, do let me know how you go -- I'm so curious!
Tiina @myberryforest says
Sneaky veggie cakes - they really are my fav :) Especially when they look luxuriously creamy and beautiful like this one!! I LOVE it Audrey <3 And just noticed your blog has a new look - looks really stylish and lovely. Have a wonderful day!
Audrey says
Thank you, Tiina! Yes, I switched looks a few months back to something more custom. Glad you like it :)
valentina | sweet kabocha says
I can't wait to try one of these cauliflower cakes! I think it's a gorgeous way to spend less money in ingredients and to eat a lighter cake ^_^
Audrey says
Thanks Valentina :) It's a nice switch up. I think my favorite cauliflower cake is the chocolate one, then the cherry coconut, and then this one. Would love to hear what you think if you give any of them a try!