Cranberry Cauliflower Cake {Raw-Ish & Nut-Free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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  • 5.0 from 3 reviews Cranberry Cauliflower Cake {Raw-Ish & Nut-Free} Print Prep time 20 mins Cook/Chill Time 6 hours Ready In 6 hours 20 mins Author: Audrey @ Unconventional Baker Makes: 6" cake Ingredients Base Ingredients:
  • 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) Filling Ingredients: 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 ¾ cup pumpkin seeds (pepitas) Optional Toppings: a few tbsp extra pumpkin seeds (pepitas), a few extra sliced fresh cranberries, dried cornflower petals. Instructions 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. 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. Freeze the cake for 6 hours or overnight. Keep frozen until serving time, then slice and enjoy! Freeze any leftovers straight away. 3.5.3208



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