A smooth, light vegan cake with a deep chocolatey flavor and unexpected (and undetectable) cauliflower base. This recipe is also gluten-free, nut-free, and paleo.
- 1½ cups raw shelled pumpkin seeds (pepitas)
- 9 soft medjool dates, pitted
- 2 tbsp coconut oil, liquefied
- 2 tbsp maple syrup
- 4½ cups cooked cauliflower florets (steam or boil beforehand, and completely cooled off)
- 9 tbsp coconut oil, liquefied
- 9 tbsp maple syrup
- 6 tbsp plant milk (best to avoid coconut milk)*
- 1 tbsp pure vanilla extract
- 1 tbsp maca powder (optional)
- ¾ tsp salt
- 9 tbsp cocoa powder**
- 1 tbsp unsulphured blackstrap molasses
- ¾ tsp instant espresso powder
- Process all crust ingredients except maple syrup in a food processor into a sticky crumble. Add in the maple syrup and process briefly once again to mix it in. Transfer this mixture into a 6″ springform pan and press into an even crust. Freeze while working on the next step.
- Blend all filling ingredients, except cacao, molasses, and espresso, into a smooth uniform mixture. Set aside about 4-5 tbsp of this white mixture for swirls (optional)(I just pulled some out using my icing pen tool). Add cacao, molasses, and espresso and blend once again to combine. Pour the chocolate mixture into the pan over the crust. Swirl in the white filling into a pattern of your choice. Sprinkle with any decorative toppings.
- Freeze the cake for 6 hours or overnight to set. Enjoy! Keep leftovers frozen.
*I recommend using freshly made plant milk if possible (although commercial varieties can work well too, though go for ones with the least amount of additives for a recipe like this). Something like this homemade pumpkin seed milk can work well for a nut-free alternative. I usually personally use vanilla almond milk (not a nut-free alternative) when I make this cake. I recommend avoiding coconut milk as it sometimes conflicts with some of the other ingredients (due to a negative interaction) and can spoil the flavor of the cake.
**Best to use alkalized cocoa powder instead of raw cacao powder for this recipe.
***Cake in photos is a 4″ mini cake (⅓ of this recipe)