Cauliflower Chocolate and Coconut Cake
Recently I have gone cauliflower rice crazy (the current fav is with stock, coriander, mint, olive oil, falafels and tahini paste…yum!). Why I bring this up…savory dishes weren’t my only thought for utilising the cauliflower rice.
You will know that I have made many cakes with grains and vegetables as a core base ingredient, from pumpkin, zucchini and potato, to millet, quinoa and polenta. As cauliflower is a new one for me I of course had to start experimenting with this veggie in a sweet bake.
Using a past quinoa recipe as a base I started to test and learn with flavour and ingredient variations.
To keep on the ‘healthy’ theme I opted for a ‘sugar free’ frosting where I took my sticky date pudding recipe, coping the date prep and blitz with a loooot of cauliflower, cocoa powder and a little coconut oil for richness.
This cake is so moreish, in fact most people that trialled this cake saw it as more satisfying than a mud cake, with a better texture, taste and product.
- 350g cauliflower
- 100ml plain yoghurt
- 100g coconut oil
- 180g brown sugar
- 2 eggs
- 250g self-raising flour
- 80g cocoa powder
- 1/8 tsn salt
- 1 tsn lemon juice
- 180ml coconut cream
- 40g cocoa powder
- 50g coconut oil
- 140g dates
- 70ml water
- Pinch salt
- Pre heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
- Cut the cauliflower into chunks. Place cauliflower into a bowl and cover with hot water.
- Cook the cauliflower in the microwave until just soft, drain and leave aside to cool.
- Place the yoghurt, oil and sugar into a bowl and beat with electric beaters until pale and fluffy.
- Add the eggs one at a time, beating in between each addition.
- In a separate bowl sieve the flour, cocoa and salt, stir to combine.
- Place the cauliflower into a food processor and blitz until almost pureed.
- Spoon 110g of the puree cauliflower, lemon juice, coconut cream and flour mix into the egg mix.
- Fold all ingredients until just combine.
- Pour the batter into the cake tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
- Place the cake on a cooling rack until completely cooled.
- Meanwhile, place the dates and water into a saucepan on a high heat until the water is absorbed and the dates have broken down, leave aside to cool.
- Make the frosting by place the remaining 240g cauliflower, cocoa, oil, dates and salt into a food processor and blitz until silky smooth.
- Cut the cake horizontally into 2 layers.
- Place a cake layer on a plate and top with half the frosting.
- Top the frosting with the second cake layer, then top with the remaining frosting.
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