I know you're thinking this is pink for Valentine's day... Nope! Well maybe... up to you ;) But it's really a cake with a whole 'nuther purpose in mind. Letting you in here on another discovery I made in the crazy experimental cake department that will make your cauliflower cake adventures a whole lot smoother, creamier, and dreamier...
Since I shares a whole bunch of cauliflower dessert recipes on the blog the interest in them has been huge. They got covered in several news publications and also quickly became a "thing" on the web (check out just a couple of these awesome wild things people have made with these recipes as a base: this beautiful take on it, or this one, or this one, or this one, etc. you get the idea...)
Given the buzz around them, I knew these raw-ish, yet nut-free cakes had a bright future ahead :) I'm in love with the idea of using this wonderful chameleon of a veggie to act as a lightened up and nut-free alternative in raw cashew-based cakes. I get so many inquiries on the subject and am more than happy to supply some nut-free options -- because I want everyone to have their cake and have fun playing in the kitchen too, of course :)
I felt like I've struck a goldmine by giving cauliflower a go in many ways with my first creamy cauliflower breakfast bowl, then with the cranberry cauliflower cake. Then I improved things with the chocolate cauliflower ice cream cake -- I felt that cake was the best one yet.... because I love chocolate and chocolate cake... but also because it helped to fix an area I wasn't totally satisfied with in my first version of the cauli cake -- and that is the issue of creaminess.
I like my cakes creamy. Don't you? Cashews make a perfect creamy and delicious base, as do other select nuts & seeds. But just cauliflower on its own, similar to fruit in raw cakes, gets a little "icy". The cacao in the chocolate cake version helped to address that issue, but I couldn't think of how to fix that in the regular version of the cake. Then I was working on another cake -- "another day, another cake" is a thing around here ;) -- when an idea struck me...
Enter a bit of coconut cream, and all creaminess problems are solved! So simple. Why didn't I think of it sooner?! I rushed to make room in one of my occupied springform pans so I could take the idea out for a spin... and voila. One creamy, dreamy cauliflower cake is at your service!
I intentionally kept the cake flavors here quite simple. Just black cherry jam & coconut, though you can easily adjust the flavors to your liking (as people have done beautifully in the examples I linked to above). But cherries & coconut are always a good thing, so highly recommend. This was delicious!
As a total side note, I was so excited to share these discoveries with a friend just now prior to sharing this, but to my surprise when I finished telling her all my newfound discoveries and my urge to rush over to tell you all about this new cauliflower treat, she totally laughed at me. Hard. I think it's official. I've become a crazy cauliflower nerd lol. Have I though?! I hope you guys can relate. Or at least enjoy some of this cake at my nerdy expense ;)
P.S. This recipe is for a small 5" cake, so check out the downloadable cake sizing guide further down below to find out how to adjust the cake to be larger (or smaller).
P.P.S. If you need any help or tips on how to make raw or near raw cakes and other wholesome treats like a pro, you might find the Unconventional Treats book & video series helpful.
PrintCherry Coconut Cauliflower Ice Cream Cake
A creamy, black cherry and coconut dairy-free ice cream cake with a sneaky veggie base. Naturally gluten-free.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 5" cake
- Category: Cake
- Method: No-Bake
- Cuisine: Dessert
Ingredients
Base:
- ¾ cup raw, shelled pumpkin seeds (pepitas)
- 1 soft medjool date, pitted
- 1 tbsp coconut oil
- 1 tbsp agave (or maple syrup, or a similar sweetener of choice)
Filling:
- 1½ cups boiled or steamed cauliflower florets
- 4 tbsp coconut cream (from a chilled can of full-fat coconut milk)*
- 3 tbsp coconut oil, liquefied
- 3 tbsp agave (or maple syrup, or a similar sweetener of choice)
- 1 tsp pure vanilla extract (or ½ tsp raw ground vanilla bean)
- ⅜ tsp salt
Additional Cherry Layer:
- ¼ cup fruit-sweetened black cherry jam (or any jam of your choice -- I used St. Dalfour)
- ⅛ tsp salt
Optional Toppings:
Instructions
- Process all crust ingredients, except agave, into a sticky crumble in a food processor. Add agave and process briefly to combine. Transfer this mixture into a 5" springform pan and press down for form a crust. Place in the freezer while working on the next step.
- Make sure all ingredients are at room temperature. Process all filling ingredients in a high power blender (If using a Vitamix, use the tamper initially, otherwise pause and scrape the sides as needed until things begin to blend). Once the filling is smooth, transfer ¾ of this filling into the prepared springform pan, leaving a ¼ of the mixture behind in the blender.
- Add the cherry layer ingredients to the mixture in the blender and blend until smooth. Pour this mixture over the white mixture in the pan, then use a spoon or something similar to swirl the two mixtures together a little. Decorate with any desired toppings if using. Place the cake in the freezer to set for 6 hours or overnight. When ready to eat, pop cake out of the pan, thaw it out on the counter for a few minutes, and enjoy! Keep any leftovers frozen.
Notes
*The coconut cream used in this recipe is only the firm white stuff gathered at the top of chilled cans of full-fat coconut milk. You’ll need to chill the can in an upright position overnight for the cream to separate from the water and surface up to the top. I used a large (400ml) Thai Kitchen full fat coconut milk can for this recipe. Reserve the remaining water for other uses, only use the firm white cream for the filling. Note that it’s very important for the full fat coconut milk cans to be chilled first so the cream separates out.
Esther says
Hi! Just saw your recipe as I was thinking something along the same lines to create for my mum. So I’m super glad you’ve tried this and come up with what looks like a winner! Def going to try this one day soon for my mum. But just a question….I have to sub the liquid sweetener with organic stevia leaf powder…. Would a bit of water work as a sub for the missing liquid content? I’m wondering whether the base will hold together or not???
Audrey says
Hi Esther, it will hold together, but too much water might make the cake a little icey on the inside, so you might want to maybe just add a little bit more coconut cream, a bit of water, and the stevia. Or alternatively you can use a stevia based liquid sweetener, like Pyure "honey", etc. If you give it a try, let me know how it turns out with the stevia. I've never tried it in this recipe (not a big fan of the taste), but am curious how it turns out for those that do enjoy / prefer stevia. Happy baking!
Cassie Thuvan Tran says
What a yummy cake! It looks absolutely gorgeous. The colors and the decorations are just perfect! Cauliflower in the cake is so clever. Do you taste a strong flavor of cauliflower?
Audrey says
Hi Cassie. You actually don't taste it at all :) It just acts as a nice light "filler."
Michelle says
This looks delicious! I can’t wait to try. Can you use honey or monk fruit instead of agave? Has anyone tried any other sweetener?
Audrey says
Hi Michelle. I'm not sure about monk fruit (haven't tried it), but other liquid sweeteners, like maple syrup, etc. work fine (including honey, if that's your preferred sweetener).
Coco in the Kitchen says
Cauliflower in a cake is not something I'm used to, but I trust you, because your cake is stunning!
Audrey says
Yep, definitely unusual :D . But I have readers with unusual tastes and dietary needs, and that requires going outside the box...
Aryane @ Valises & Gourmandises says
Thank you so much Audrey for this recipe. My husband and I love this cake so much! It's super original and no one ever suspects the healthy secret ingredient :)
★★★★★
Audrey says
Aw, that's awesome -- thanks so much for the lovely feedback, Aryane :)
KAROLINA says
ok. I'm total newbie at this...so, how do I make • coconut cream (from a chilled can of full-fat coconut milk)? HELP
plasterer bristol says
Ooo sounds yummy this. Will give this recipe ago over the weekend. Thanks for sharing.
Simon
Audrey says
You're welcome, Simon. Enjoy it!
Shari says
Hi,
I just love your recipes. This cake seems to be awesome. Actually I want to bake something like this for my best friends birthday as she loves coco!
Unfortunately, I have a 2 hours train ride to her. I don't think the cake could handle it, since t is very warm. So, would you have a idea on how to make the cake, so that it could stay for like 2 hours?
Already thanks a lot for your help!
Audrey says
Hi Shari, I actually travel with my raw / frozen cakes all day sometimes. I live remotely, which means if I want to bring one to an event it's at least a 3 1/2 hour drive, but usually even longer. I have one of those cheap cooler bags from the grocery store (the kind lined in aluminum-foil-looking stuff on the inside. I freeze the cake in a glass container with a lid first. I put an ice pack (or a few if the cake is large) at the bottom of the bag, then place the cake container, and then another ice pack on top, and then seal the bag. That keeps it nice and frozen for hours.
Shari says
Thanks for the very fast answer!
I already though about using such a bag, wasn't just sure if it would be enough. Good to here that it works. the birthday is next weekend, so I still have a week time to think about how to decorate the cake. After having done, I will post it on Instagram and tag you, so that u can see it. Have a nice weekend!! Best regards from Germany :-)
Audrey says
Thank you, Shari! :) Enjoy the cake!
Paola says
wow!, this looks awesome i'll definetly gibe it a try. one question, I live in a very hot place so "frozen" cakes last only a few seconds before they start melting, do you think i could use some agar agar so i can refrigerate it instead of freeze it?.
Thanks for sharing your awesome ideas!
Mexican girl :)
★★★★★
Audrey says
Hi Paola, I think that might work, but I'd try and make a mini test version first just to be safe. Hello from you from the not so very hot Canada :)
Elisa says
Hahaha No manter how many times I try to do thisbvery recipe, I alwways miss something! I forget to put, or put to much xD yet, still delicious, thank you for sharing!!!!
★★★★★
Audrey says
Aw, that's funny. Glad it still worked though :) And making custom versions is all part of the fun ;)
Gwendolyn says
Twelve thumbs up, and six very happy tummies here at my home. Thank you! Your Cherry Coconut Cauliflower Cake was an enormous hit last night after our family Valentine's Dinner. I even had to mention it in my mindfulness blog post today.
★★★★★
Audrey says
Gwendolyn, thank you so much for the lovely feedback. I'm so, so happy you all liked it! ♥
Shirley @ gluten free easily (gfe) says
Beyond gorgeous and amazing, Audrey! I swear that coconut cream is the answer to making so many recipe perfect!
Shirley
Audrey says
Yes, coconut cream to the rescue :) Thank you Shirley!
Colleen says
I made this, it is delicious, thanks for the recipe. It's creamy and rich. No, its not exactly like icecream, but if you need or want to avoid dairy, definitely giive this a try.
★★★★
Audrey says
Thank you so much, Colleen, for the feedback. So happy you liked it! :) I know what you mean about it not being exactly like ice cream -- I was trying to think of what people could relate this to most while naming the recipe and that's the closest description I've come to... Sometimes it's hard coming up with appropriate titles when you go unconventional :) Glad you enjoyed this nonetheless.
Anthea @ Rainbownourishments says
Oh wow! I've heard cauliflower being used in cheesecakes, but have never thought it could turn out this beautifully! Thanks lovely xo
Audrey says
Thanks so much, Anthea! And wow, I've not heard of cauliflower in cheesecakes before (until my latest experiments), but good to know I'm not the only crazy to thing of it :D
Lucie says
Another gorgeous creation of yours! I'm a huge fan of cauliflower in chocolate cakes but this is something new! I'd definitely prefer this to all-nut cakes, those are way too heavy for me. And the coconut cream solution sounds perfect <3
★★★★★
Audrey says
Thanks Lucie -- I agree. Nice to have lighter versions of things as an option :)
Sarah | Well and Full says
Oh my goodness I can't believe this is made from cauliflower! It looks so creamy and dreamy! You are the queen of vegan baking, my dear ;)
Audrey says
Thanks Sarah :) Appreciate it!
Ann {Created To Cook} says
The most unconventional ingredient I've used in baking is quinoa... But you've totally got me beat with cauliflower... It's GENIUS! This cake is so lovely to look at... It's like a treat for my eyes. I am so excited to give your Cauliflower Cake a try. I already have several flavor combinations I can't wait to experiment with... Wish me luck!
★★★★★
Rebecca @ Strength and Sunshine says
SO so pretty as always!!! Your treats are simply works of art, my friend! This cake would be a little girls dream, haha! The pink is just perfect and whimsical!
Audrey says
Yes, quite girly, huh? I imagine it can be made manly somehow though.. Maybe with blueberry jam? :)
Natalie | Feasting on Fruit says
I can't believe your friend doesn't take these cruciferous cake matters seriously! :o I'm loving this coconutty version! Coconut is one of my favorite creamy agents because I love the natural sweetness it adds too. And cherries are one of my faves too, don't use them enough. I could never ever get tired of looking at that swirly inside shot <3 It must be exciting pulling out that first slice! Keep the cauliflower train rolling, it just keeps getting better and better!
Audrey says
Yes, that inside swirl was a super pleasant surprise. And you're totally right -- I never know what I'll be getting. Always hope for the best with that first slice :D