Yep, you read that one right again... Still not done cramming cauliflower into all kinds of places over here... and in this cake it turned out to be an absolute star -- most especially because it enabled me to make a really awesome nut-free and lightened up raw-ish cake -- something I know will be a very welcome option for some of you and a very curious option for the adventurous rest ;)
And on a somewhat unconventional note... who would have ever thought that cranberries & cauliflower would be sharing a spotlight in a cake one day...? :) I mused at that for a moment and launched myself into a very long train of thought about what exactly is conventional these days anyways..? Go on Instagram and search for healthy recipes and you'll find a million and one wholesome treats that people whip up on a daily basis out of anything under the sun. At least amidst my circle of friends on there that's quite a natural occurrence (some crazy crafty people they are!).
Anyways... I digress.. back to cauliflower in cake... it makes perfect sense. The cauliflower gives this cake a nice creamy, ice cream cake-like texture (replacing the function of cashews in many of my cakes). And if there are veggies in it, you've got more of an excuse to enjoy an extra slice ;) . The cranberries and cinnamon give it a nice flavor and a vibrant color, and mask any hint of cauliflower quite beautifully. And feel free to go with other berries too. Raspberries or strawberries will work great here instead of the cranberries. Rest assured, I worked hard to ascertain no cauli flavor can be detected in this treat!
This cake technically isn't raw because you need the cauliflower to be softened. So steam it or boil it first until it's soft enough, even mushy, for blending. If you're eating mostly raw, than steaming is a good way to go in this case...
I threw in pumpkin seeds into the cake itself to give it a bit of extra texture and fell in love. So delicious with this flavor pairing. For the base I used them as well. I also used dried cranberries in the base, though I think next time I'm going with my usual medjool dates. They're easier to work with and make a softer base. So I shared the medjool date version in the recipe below. If you prefer to give it a try with dried cranberries, make sure they are a bit soft and use about a ¼ cup of them in place of the few dates.
To finish things off, I sprinkled the top of the cake with extra pumpkin seeds, some halved fresh cranberries (they make pretty "flowers", don't they?), and some dried cornflower petals for a burst of color.
Lastly just wanted to say as you can see from the photos the cake I photographed is very small -- I used my 4" pan for the occassion. The recipe below is for a 6" cake however as that's a more reasonable size for most occasions and for sharing. If you wanted to make a small 4" version just for yourself, use only a third of the ingredients listed.
PrintCranberry Cauliflower Cake
A nut-free vegan cheesecake that sneaks in a healthy dose of vegetables along with tangy cranberries.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6" cake
- Category: Cake
- Method: No-Bake
- Cuisine: Dessert
Ingredients
Base:
- 1½ cups pumpkin seeds (pepitas)
- 3 soft medjool dates, pitted
- 2 tbsp coconut oil
- 2 tbsp agave (or maple syrup, or a similar sweetener of choice)
Filling:
- 3 cups boiled or steamed cauliflower florets
- 1½ cups fresh cranberries (raspberries or strawberries will work too instead)
- 9 tbsp coconut oil, liquefied
- 9 tbsp agave (or maple syrup, or a similar sweetener of choice)
- 3 tbsp lemon juice
- 1 tbsp pure vanilla extract (or 1 tsp raw ground vanilla bean)
- 1 tsp cinnamon
- ¼ tsp salt
- ¾cup pumpkin seeds (pepitas)
Optional Toppings:
- a few tablespoon extra pumpkin seeds (pepitas), a few extra sliced fresh cranberries, dried cornflower petals.
Instructions
- Process the pumpkin seeds, coconut oil, and dates in a food processor into a sticky crumble. Add the agave and process once again briefly to combine. Transfer this mixture into your prepared 6" springform pan (or a parchment-lined dish of a similar size), and shape into a crust with your hands. Place the pan in the freezer while working on the next step.
- Ensure all filling ingredients at at room temperature before starting. Blend everything except for the pumpkin seeds into a smooth mixture. Add in the pumpkin seeds and stir to fold them in (or blend very briefly for just 1-2 seconds to mix them in without blending them down). Pour this mixture into the springform pan over the crust. Place back into the freezer for 5-10 minutes to let it chill very slightly, then decorate with any toppings.
- Freeze the cake for 6 hours or overnight. Keep frozen until serving time, then slice and enjoy! Freeze any leftovers straight away.
Joann says
I made this cake for family using frozen raspberries from last summer's garden. (I let them thaw first.) We didn't tell the grandkids it had cauliflower in it. Everyone loved it. It's unique, beautiful, and delicious! Thank you!
Audrey says
Hi Joann, thanks so much for your lovely feedback. So happy to hear everyone enjoyed the cake, even with some veg snuck in there :)
Lulu says
Tastes wonderfully and very easy to make. However, it took very long to thaw enough to actually cut. After waiting for half an hour, we finally decided to microwave it so it's possible to eat using a spoon. My freezer setting is medium.
Audrey says
I'm glad you enjoyed the cake, Lulu (despite the thawing issue). Thanks for sharing that -- interesting. I find it takes about 10-15 mins to thaw out for me on the counter, but maybe it's warmer where I am -- who knows.
Juliana says
Thank you so much Audrey for sharing your genius ideas, I would love to congratulate you for being this creative, its very inspiring!! I wanted to ask you if you have weighted a cup of cauliflower, it would be very useful to know how many grams a cup actually means, also it would be helpful to know if you measure them raw of after steaming. Again thank you very much, I'm definitely trying it!!
Audrey says
Hi Juliana, thanks so much for your lovely comment.
It's 3 cups of already steamed cauliflower florets. Unfortunately I didn't weigh it ahead of time. I had made a larger batch of boiled cauliflower and used 3 cups out of that. Any leftovers not used in cake went into a smoothie :)
Juliana says
Thank you so so much for answering me!! I can’t wait to give it a try!!
Mila says
Do you have a recipe for the cauliflower smoothie?:)
Audrey says
Hi Mila. I didn't keep track and haven't made one in a while, but basically I've had smoothies with steamed cauliflower, banana, raw cacao, maple syrup, almond milk. Can also omit the banana and do all cauliflower if you prefer. Can use dates to thicken it a bit more if you like. Raw zucchini makes a wonderful chocolate smoothie base as well btw :)
Chad says
does it really have 9 tablespoons of coconut oil and 9 tablespoons of agave or maybe a typo?? seems that a slice is over 1000 calories, am I misreading it?
Audrey says
Hi Chad,
I just ran it through an online recipe calculator and it says a slice is about 249 - 299 cal if you follow the recipe exactly (based on a 10 or 12 slices calculation, which is what I get out of a 6" cake). Not sure where the 1000 calories came from ... but def not per slice.
sing says
can I use pecans to sub pumpkin seeds for the crust? also, can I leave out pumpkin seeds in the filling? thanks! going to try to make it for my daughter's birthday.
Audrey says
Hi Sing,
You can definitely use pecans in the crust -- no issue at all and it'll be delicious. I just used pumpkin seeds to make it nut-free for those that can't have nuts.
The pumpkin seeds in the filling help to break down some of the "iciness" in the cake's texture. You can do without them though. Or you can add finely chopped pieces of pecans too.
Enjoy it!
Casey says
This looks amazing! Will have to try. I did have a quick question though. When measuring the cups of cauliflower, do you measure by florets? Or after its mashed?
Audrey says
Hey Casey, thanks so much. I measure the florets. Enjoy it! :)
Anjali @ Vegetarian Gastronomy says
GORGEOUS cake Audrey! That color...and cauliflower?? WOW!!
Audrey says
Thanks so much, Anjali! <3
kathryn @ The Scratch Artist says
This is blowing my mind! I love this idea. I have been really into cauliflower recently, but I never thought of making it into a dessert. Genius. Can't wait to give this a try.
Audrey says
Oh, yes, you can turn this wonder veg into anything you like, it seems :)
Jasmin says
Well, this is one really unconventional recipe. Cauliflower and cranberries together in a cake - hm, I can't imagine how does it taste like, so I'll simply had to make it... :)
Audrey says
Thanks Jasmin :) It is def unconventional, but also kind of a must try for that very reason ;)
Blue Wren says
I'm blown away by how pretty this cake looks. I am a huge pumpkin seed lover. Will definitely be trying this.
Audrey says
Thank you so much! I'm a huge fan of pumpkin seeds too. Hope you enjoy it!
Elisabetta@Però Sano says
OMG!!!! Simply the best! <3
Audrey says
Thank you! <3
Liora (Allthingsloveli) says
I cannot believe how beautiful this cake it, and that it has cauliflower in it!!?? Amazing!
Audrey says
Thank you so much, Liora! <3
sue|theviewfromgreatisland says
This is mind blowing, what a stunner! And why haven't I ever cut cranberries in half like that before??
Audrey says
Haha, I know, Sue! Everyone is asking about the sliced cranberries as though it's a new unidentified food. Funny how sometimes beautiful things are hiding right under our nose like that! I discovered it for the first time when I was making a cranberry tea and wanted a bit of extra flavor while steeping so sliced the cranberries in half and the rest is history :)
Tiina @myberryforest says
Audrey this is stunning! Sneaking veggies into cakes makes me HAPPY :) I've never used cauli in cakes like these but I have done some baking experiments (successful!). Mine didn't look nearly as beautiful as this dreamy pink creation :) I bet no one could ever guess the secret veggie ingredient? That's what I love about healthy baking and unbaking - the ingredients can be really surprising :)
Audrey says
Yes, surprising ingredients are the best! I've been having so much fun in the kitchen lately with things like this. It's just the best feeling not being limited by just a few conventional ingredients. Sky is the limit for creativity! <3
Annelina says
Wow Audrey I really would never imagine that cranberry and caulyflower fits together. This is such a wonderful and creative combination. After reading this recipe the combination makes so much sence. Lots of love to you
Audrey says
Thanks so much, Annelina! I know what you mean -- cranberries and cauliflower do sound unusual, but they worked well here :)
Nadia says
I've never come across a raw(ish) cake with cauliflower!! looks stunning and I bet it tastes amazing too :D I feel inspired and intrigued! Might go make one now!
Audrey says
Thanks so much, Nadia! Hope you try it sometime :)
Anjali @ Vegetarian Gastronomy says
Wow audrey! Beautiful cake, and cauliflower? First time I've seen this...I know you and your work and this is probably amazing!
Audrey says
Thanks Anjali :) You are the sweetest!
Nissrine @ Harmony a la Carte says
I recently saw a cauliflower cake recipe somewhere (can't remember where) and thought to myself that I really need to try using this vegetable in a more creative way. This cake looks amazing. xo
Audrey says
Since I made this (and that breakfast bowl), I can't stop with all the cauliflower ideas -- so many uses, so little time :)
I've never seen a cauliflower cake, but someone mentioned something about a cauliflower treat from I Quit Sugar they've seen a while back -- I have it on my list to look up, but maybe that's the recipe you're thinking of too?
Nissrine @ Harmony a la Carte says
Ok so I've figured it out. The caluliflower cake I'm talking about is actually a savoury one by Ottolenghi....hahahaha lmao at my baby brain these days. However in my defense, I do recall seeing a cauliflower dessert and it was actually brownies somewhere on Instagram. Can't remember who posted it though. I did a quick Google search and there are a few of those. I also found the I quit sugar recipe for a cauli raspberry cheesecake. Oh you genius people. I need to start trying random veggies in desserts.
Audrey says
Random veggies in everything -- why not? :) And wow, a cauli raspberry cheesecake?! That's like so close. Now I MUST go find it!
Kristen @ The Endless Meal says
You had me at cauliflower, girl. I'm so making this!
Audrey says
Great! Enjoy it, Kristen. I made a new version today as well, which I'll share next week ♥
rachel @ athletic avocdado says
i am in awe of your creativity with cauliflower! Who knew it could be used in cake!? This is beautiful :)
Audrey says
Thanks so much, Rachel ♥ I've been having a hard time stopping myself from putting cauliflower into everything here lately...
Sarah C says
Oh my word, Audrey! Your book looks amazing and I can't wait to get started! Well done!
Audrey says
Aw, thank you Sarah! ♥ Enjoy it!
Dr. Jennifer Weinberg MD MPH | Simple Pure Whole Wellness says
Wow! What a creative and beautiful recipe! This is such a masterful use of cauliflower. I am excited to try it soon! Thank you!
Audrey says
Thank you so much :) I've been having a lot of fun with cauliflower lately and am loving how nicely it works in a cake like this. Expect a few more versions in the following weeks!
Natalie | Feasting on Fruit says
Cauliflower has had a big week around here, wow! I'm still a little stunned that this actually worked and cauliflower is creamy enough all on it's own to be cake! And a very beautiful even if very little cake! The decorations on this one are some of my favorite (do I always say that?), I love the pumpkin seeds mixed throughout the bright pink. And while I see what you mean about the lines of what is "unconventional" do seem blurry these days, this definitely still qualifies! A google search could prove me wrong, but I don't think this has ever been done before :o
Audrey says
Yes, I loved the contrast of the green seeds and the pink cake too, and just being able to see them loosely through the cake gave it a bit of an ethereal feel, which always makes me happy :)
I've been told by someone that they have seen a cauliflower treat before, so apparently I'm not the first to think of it (not that I was aiming for that -- just saying there are others out there :) ). Maybe in 50 years, cauliflower in cake will be the norm... ;D
valentina | sweet kabocha says
It's not the first time I hear about cauliflower in a dessert and I think it's time for me try too! Your cake seems so delicious!
Audrey says
Thank you so much, Valentina! I loved how it worked here and have been making many other cauli-inspired desserts as a result. Will be sharing more soon, but there's definitely a lot of room to get creative here :)
Kari @ bite-sized thoughts says
This is so interesting, and love the bright colour too. I tried making chocolate fudge with cauliflower once and it was a dismal fail, but I used raw cauliflower, so am really intrigued at the likely difference using cooked!
Audrey says
Oh no about the fudge -- I can totally picture that happening though when it's raw and hard and crumbly... Lightly steamed or boiled is much more suited for dessert :)
Rebecca @ Strength and Sunshine says
Good thing I just LOVE cauli!!! This is so fun, I'm all excited about your sweet cauliflower goodies!!! So inventive!! You're going to make EVERYONE a veggie lover!
Audrey says
Haha -- I hope so :)
And good thing you're a fan, because there are so many more versions coming... ;)
Natalia says
This sounds amazing! I have no cranberries home, but will try it today with strawberries! Can'y wait! Thank you so much, Audrey!
Audrey says
Awesome! Enjoy it ♥ Can't wait to see what you make!