Cauliflower Cake Recipe Vegan: Easy, Delicious & Healthy

Discovering new ways to enjoy vegetables can transform your cooking and delight your taste buds. This vegan cauliflower cake recipe is a fantastic example of turning humble cauliflower into a delicious, savory treat that’s perfect for any meal or snack.

Whether you’re vegan, vegetarian, or simply looking to add more plant-based dishes to your repertoire, this cauliflower cake is a winner. It’s packed with flavor, nutrient-rich, and has a satisfying texture that even cauliflower skeptics will love.

Plus, it’s easy to make and versatile enough to customize with your favorite herbs and spices.

In this post, I’ll walk you through everything you need to know to make this delightful cauliflower cake from scratch, including ingredients, equipment, step-by-step instructions, and plenty of tips to help you perfect your bake.

Ready to impress your family and friends with a healthy, flavorful dish? Let’s dive in!

Why You’ll Love This Recipe

This vegan cauliflower cake is a wonderful way to enjoy a nutritious vegetable in a new form. It’s:

• Healthy and wholesome: Cauliflower is low in calories but high in fiber, vitamins, and antioxidants.
• Vegan-friendly: Made without any animal products, perfect for plant-based diets.
• Versatile: Serve it as a main dish, side, or even a party appetizer.
• Easy to prepare: Uses simple ingredients and straightforward steps that even beginners can follow.
• Delicious and satisfying: Crispy on the outside, tender on the inside, with a lovely herby flavor.

Ingredients

• 1 medium head of cauliflower (about 4 cups florets)
• 1 cup chickpea flour (also called gram flour or besan)
• 1/4 cup nutritional yeast (adds a cheesy flavor)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup plant-based milk (unsweetened almond or soy milk)
• 2 tablespoons olive oil (plus extra for greasing)
• 1 teaspoon baking powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Optional: 1/4 cup chopped sun-dried tomatoes or olives for extra flavor

Equipment

• Food processor or blender: To finely chop the cauliflower.
• Mixing bowls: For combining ingredients.
• Measuring cups and spoons: To ensure accurate quantities.
• Loaf pan or round cake pan (8-inch): For baking the cauliflower cake.
• Parchment paper: To line the pan for easy removal.
• Spatula or wooden spoon: For mixing.
• Oven: Preheated to 375°F (190°C).

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease your pan with olive oil, then line it with parchment paper.
2. Prepare the cauliflower: Chop the cauliflower into florets and pulse in a food processor until it resembles rice or fine crumbs. Avoid over-processing to prevent it from becoming mushy.
3. Steam or microwave the cauliflower “rice” for about 5 minutes until tender but not soggy. Let it cool slightly and then transfer to a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to avoid a soggy cake.
4. In a large mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, smoked paprika, cumin, salt, and pepper.
5. Add the chopped onion, minced garlic, parsley, and optional sun-dried tomatoes or olives to the dry ingredients and mix well.
6. Mix in the cauliflower rice and plant-based milk, then drizzle in the olive oil. Stir until you get a thick batter-like consistency. If the batter is too dry, add a splash more plant milk.
7. Pour the mixture into your prepared pan, smoothing the top with a spatula.
8. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before gently removing it. Let it cool completely on a wire rack before slicing.

Tips & Variations

“Squeezing out moisture from the cauliflower is the key step to a perfectly textured cake!”

• Add different herbs: Try dill, chives, or thyme for different flavor profiles.
• Spice it up: Add chili flakes or cayenne pepper if you like heat.
• Texture variation: Mix in some finely chopped nuts or seeds for a bit of crunch.
• Cheese lovers: Use vegan cheese shreds or sprinkle nutritional yeast on top before baking for a cheesy crust.
• Make it gluten-free: Chickpea flour is naturally gluten-free, but ensure your baking powder is gluten-free too.
• Serving size: This recipe makes about 6 servings. You can halve or double easily.

Nutrition Facts

Serving Suggestions

This cauliflower cake is incredibly versatile and pairs well with many dishes. You can:

• Serve it warm with a side salad and a drizzle of tahini or vegan yogurt sauce.
• Slice and use it as a sandwich filling with fresh greens and tomato.
• Cut into small squares and serve as appetizers with a spicy dipping sauce.
• Enjoy alongside roasted vegetables or a hearty soup for a comforting meal.

For more delicious vegan recipes that complement this cauliflower cake, check out these favorites: Lemon Ricotta Pasta With Arugula Recipe, Lion’S Mane Mushroom Crumble Recipes, and the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

This vegan cauliflower cake is a true delight for anyone looking to enjoy a healthy yet flavorful dish. It’s a brilliant way to incorporate more vegetables into your meals without sacrificing taste or texture.

The combination of chickpea flour and cauliflower creates a delightful cake that’s crispy on the outside and tender inside, enhanced by aromatic herbs and spices. Plus, it’s completely customizable to suit your palate and dietary needs.

Whether you’re serving it as a main course, a snack, or a party appetizer, this recipe is sure to impress. With minimal prep and straightforward steps, it’s perfect for busy weeknights or special occasions.

Give this cauliflower cake a try and discover a new favorite way to enjoy this versatile vegetable!

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