Cauliflower Cake


Cauliflower Cake

This recipe is a delicious and healthy (organic) alternative for people sensitive to wheat. Sugar content can be reduced by omitting banana, using Stevia instead of honey, replacing the raisins and prunes with additional low-sugar cranberries and apricots—or with fresh apples stewed instead of them:


1 medium size cauliflower

2 whole raw eggs

½ cup of egg whites

2/3 cup of almond flour (or more if needed)

1 tablespoon hone (or Stevia)

1 cup of cooked dry fruit (apricot, 2-3 prunes, raisins, cranberries—or with substitutions detailed above)

1 cup (or more) yam (cooked earlier); (red Japanese variety preferred); (since it is deceptively sweet although it has a low glycemic index, it is safe even for diabetics)

½ banana (or none)

1 teaspoon cinnamon powder

1 tablespoon liquid vanilla extract

1/3 bar of goat butter


*   Wash, cut up and purée In a food processor all or at least two-thirds of the cauliflower and put aside in a big bowl

  • Purée the yam (and banana, if added) with a fork and add to the bowl
  • Add the almond flour
  • Strain and add the stewed (dry) fruit (see substitutions above)
  • Add the honey (or Stevia)
  • Add the eggs and egg-white
  • Add the cinnamon and vanilla extract
  • Coat Pyrex baking dish with as much goat butter as needed for preventing the cake mass from sticking to the dish
  • Blend thoroughly (first by hand, for it works best, followed by mixing well with big spoon) all the ingredients, until the mass is homogenous
  • Pour into baking dish, smoothing the top and making sure to evenly distribute the contents
  • Spread bits of goat butter evenly all over the top of the soon to be cake
  • Bake at 400 degrees for one hour—although since various ovens tend to bake differently, it is advisable to remove the cake from the oven once or twice after it has been baking for 45 minutes, to test its consistency, and return it for more baking time until it is done to your satisfaction.

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