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. I’m here to let you in on another secret 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 shared the first cauliflower cake the other week, these raw-ish cauliflower cakes have already become “a thing” on the web like this beautiful take on it, or this one, or this one, or this one, etc. you get the idea…), and rightfully so — 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. I was working on another cake yesterday (because making cakes is a daily occurrence over here these days… ), 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. To jump a size to the usual 6″ tall cakes I share, triple the recipe (I know it seems odd to triple when there’s only an inch of a difference, but trust me — the extra inch plus the additional tallness of the 6″ pan will eat up the extra ingredients). Alternatively, you can just make this in a small square tupperware container that’s lined with parchment (so you can extract the cake easily).
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 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:
- ¼ cup fruit-sweetened black cherry jam (or any jam of your choice — I used St. Dalfour)
- ⅛ tsp salt
- 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.
Disclaimer: This post contains affiliate links to some of the equipment and ingredients I used to make this cake: a 5″ springform pan, a 6″ springform pan, St. Dalfour black cherry jam, edible dried rose buds, and a bit of lavender.