Strawberry Coconut Cauliflower Ice Cream Cake

You are probably wondering how in the world does this have cauliflower in it?! It’s the secret ingredient that no one can taste, but makes your cakes healthy, creamy, and delicious. This nutrient dense, cruciferous vegetable makes a great addition to no-bake/raw(ish) cakes and is a good nut-free alternative. It’s starting to get more popular on the internet and I’ve always wanted to try it. I was hesitant that it would turn out horrible (even though I love cauliflower) and no one would like it. I decided to try this recipe from the Unconventional Baker. I was totally wrong and it turned out amazing! I was so pleasantly surprised and couldn’t even taste the cauliflower. The crust is made with pumpkin seeds and the crunchy, chewy, lightly sweetened crust adds the perfect texture to this cake. You can use any flavor of jam in this too. Feel free to customize it to your liking. Strawberry Coconut Cauliflower Ice Cream Cake Strawberry Coconut Cauliflower Ice Cream Cake Strawberry Coconut Cauliflower Ice Cream CakeStrawberry Coconut Cauliflower Ice Cream Cake This recipe was originally for a 5 inch springform pan for a tall cake, but I only had a regular 8 inch pan. I doubled the original crust recipe to get a thick enough crust since I had a bigger pan.Strawberry Coconut Cauliflower Ice Cream Cake Strawberry Coconut Cauliflower Ice Cream CakeStrawberry Coconut Cauliflower Ice Cream Cake

Crust Ingredients:
  • ¾ cup raw pumpkin seeds (pepitas)
  • 1 soft medjool date, pitted
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
Filling Ingredients:
  • 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 pure maple syrup
  • 1 tsp pure vanilla extract (or ½ tsp raw ground vanilla bean)
  • ⅜ tsp salt
Additional Strawberry Layer Ingredients:
  • ¼ cup strawberry jam (or any jam of your choice)
  • ⅛ tsp salt

Process all crust ingredients, except maple syrup, into a sticky crumble in a food processor. Add maple syrup and process briefly to combine. Transfer this mixture into a 5″ springform pan and press down to form a crust. If using a bigger pan, make sure to double the crust recipe. Place in the freezer while working on the next step. (I doubled the crust recipe when I made it since I used a regular 8 inch pan. That is why my cake isn’t as tall as the original one. Before putting the crust in the pan, I laid 2 strips of parchment paper down so I could easily lift the cake out when it was frozen.)

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 strawberry 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.


(Recipe from the Unconventional Baker)


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