Cranberry Cauliflower Cake

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6" cake
  • Category: Cake
  • Method: No-Bake
  • Cuisine: Dessert


A nut-free vegan cheesecake that sneaks in a healthy dose of vegetables along with tangy cranberries.



  • 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)


  • 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:


  1. 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.
  2. 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.
  3. Freeze the cake for 6 hours or overnight. Keep frozen until serving time, then slice and enjoy! Freeze any leftovers straight away.