I never would have thought about making cake with cauliflower, but I’m pretty glad it happened. They are moist, fluffy, and have a unique but surprisingly delicious flavor. Mostly sweet and a little savory. The cauliflower adds a certain creaminess that just doesn’t compare to anything I’ve tried before. Topped with a rosemary infused icing, it’s unstoppable. And if you want to get really fancy (and trust me, it’s worth it) garnish with some oven crisped rosemary leaves.
These cakes helped us win the Cauliflower Battle at TRC’s Iron Chef event 2017.
2 1/2 cups flour (Try Bob’s Red Mill Gluten Free 1:1 Baking Flour)
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
2 cups sucanat (unprocessed evaporated cane juice)
1/4 cup milled flax seeds or flaxmeal
3/4 cup unflavored soy creamer
3/4 cup extra virgin olive oil
16 oz of shredded or riced cauliflower (Trader Joe’s and Cascadian Farms sell bags of riced cauliflower, which make this recipe SO easy)
1 cup powdered sugar
About 1/4 cup soy creamer
3 Tbs dried rosemary
Fresh rosemary sprigs and a drizzle of olive oil (optional)
Preheat oven to 350 degrees Fahrenheit. Lightly oil mini muffin tin or similar.
In a small bowl add the flax and 3/4 cup soy creamer and mix thoroughly. Set aside.
In a mixing bowl, whisk the flour, baking powder and soda, salt, cinnamon, nutmeg, and cloves. Add the cauliflower.
In another mixing bowl, combine the sucanat and flax mixture (which should now be pretty thick). Slowly drizzle in the oil as you continue to stir until completely mixed.
Add the sucanat flax mixture to the flour mixture and stir until thoroughly combined.
Pour batter into the prepared pans. Baking times will vary depending on the size of the cakes. Use a toothpick to test for doneness. Mine took about 15 minutes for the smaller ones and 23 minutes for the hearts. Ovens will also vary. They should still be a little gooey because of the cauliflower. If they cook too long, they will get chewy. Remove from oven and let cool.
For the icing:
Put the rosemary into a fill-your-own tea bag (or just use a strainer, later). Heat about 1/4 cup soy creamer in a very small pan and add your rosemary. Let steep for at least 15 minutes. Remove tea bag and squeeze excess liquid out (or strain the rosemary out of the creamer). Add and stir creamer mixture into the powdered sugar 1 Tbs at a time until desired consistency. Use less liquid for a thicker icing and more for a thinner icing. (If you accidentally make it too thin, just add more powdered sugar.)
For the optional garnish:
Drizzle fresh rosemary sprigs with olive oil and bake at 350 degrees Fahrenheit until they start to crisp. Remove from oven and let cool.
Drizzle icing over cakes and garnish with crispy rosemary leaves. Share and Enjoy!