Chocolate Cauliflower Ice Cream Cake

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Chocolate Cauliflower Ice Cream Cake
Course Dessert
Servings
6 inch cake
Ingredients
  • CRUST:
  • 1 cups ½raw pumpkin seeds pepitas
  • 9 soft medjool dates pitted
  • 2 tbsp coconut oil liquefied
  • 2 tbsp maple syrup
  • FILLING:
  • 4.5 cups cooked cauliflower florets steam or boil beforehand
  • 9 tbsp coconut oil liquefied
  • 9 tbsp maple syrup
  • 6 tbsp plant milk avoid coconut milk
  • 1 tbsp pure vanilla extract
  • 1 tbsp maca powder optional
  • tsp ¾salt
  • 9 tbsp cacao powder or more to taste for a darker flavour
  • 1 tbsp molasses
  • tsp ¾instant espresso powder
  • OPTIONAL TOPPINGS:
  • cacao nibs chocolate chips, shaved chocolate, pepitas
Course Dessert
Servings
6 inch cake
Ingredients
  • CRUST:
  • 1 cups ½raw pumpkin seeds pepitas
  • 9 soft medjool dates pitted
  • 2 tbsp coconut oil liquefied
  • 2 tbsp maple syrup
  • FILLING:
  • 4.5 cups cooked cauliflower florets steam or boil beforehand
  • 9 tbsp coconut oil liquefied
  • 9 tbsp maple syrup
  • 6 tbsp plant milk avoid coconut milk
  • 1 tbsp pure vanilla extract
  • 1 tbsp maca powder optional
  • tsp ¾salt
  • 9 tbsp cacao powder or more to taste for a darker flavour
  • 1 tbsp molasses
  • tsp ¾instant espresso powder
  • OPTIONAL TOPPINGS:
  • cacao nibs chocolate chips, shaved chocolate, pepitas
Instructions
  1. Process all crust ingredients except maple syrup in a food processor into a sticky crumble. Add in the maple syrup and process briefly once again to mix it in.
  2. Transfer this mixture into a 6″ springform pan and press into an even crust. Freeze while working on the next step.
  3. Blend all filling ingredients, except cacao, molasses, and espresso, into a smooth uniform mixture. Set aside about 4-5 tbsp of this white mixture for swirls (optional)(I just pulled some out using my icing pen tool). Add cacao, molasses, and espresso and blend once again to combine.
  4. Pour the chocolate mixture into the pan over the crust. Swirl in the white filling into a pattern of your choice. Sprinkle with any decorative toppings.
  5. Freeze the cake for 6 hours or overnight to set.
  6. Enjoy! Keep leftovers frozen.
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