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.Print
A creamy, black cherry and coconut dairy-free ice cream cake with a sneaky veggie base. Naturally gluten-free.
- 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)
- 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:
- 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.
*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.
Disclaimer: This post contains affiliate links to some of the equipment and ingredients used to make this cake: pumpkin seeds, medjool date, coconut oil, agave, maple syrup, coconut cream, pure vanilla extract, raw ground vanilla bean, salt, food processor, 5″ springform pan, high power blender, St. Dalfour black cherry jam, edible dried rose buds, and a bit of lavender.