Prepare to be uncomfortable. Compensate by getting comfortable, in order to endure the confusion that will soon follow. I admit that I too, was confused, when I stumbled across the sensational idea proposed and presented by one unconventionalbaker. Because the problem that has always existed when created raw vegan cakes is the presence of an exorbitant amount of cashews, or other such nut. Not only are a pile of nuts expensive; they are also rather fatty. Not that there’s anything wrong with fat, but it doesn’t exactly create completely guilt free eating. And so one creative blogger decided to replace the nutty problem with a vegetable. She replaced cashews with cauliflower. And so I present you a cake made from cauliflower:
You read that correctly. This cake is made, for the most part, from cauliflower.
I am happily munching on a piece this minute. It’s delicious. There isn’t a questionable flavour. I fed some to the Boy and to the Child, and neither guessed there was anything ‘weird’ going on – despite my wide-eyed staring and insistence that they guess the secret ingredient. The Child assumed it was tofu, and the Boy thought it was beans (he was sure he had upset me with his ‘correct’ guess, and attempted to console me by claiming that he didn’t know which type of bean, and so it was still a surprise…jackass hehe).
Now, no offence intended to the unconventionalbaker, but I did initiate my cake making expedition with some mild scepticism. I tempered this by making a smaller version of the cake, using half of the recipe. I was worried about using too much maple on a recipe that would turn out to be a flop (yes, I’m cheap). I regret it now; the cake is wunderbar!
I believe that the only issue, as acknowledged by the unconventionalbaker is the iciness that occurs after a few too many hours of freezing. The high water content of the veg, and low fat content assures this. However, this is easily resolved by making several small cakes, and allowing them to thoroughly defrost before eating. I like to place my piece of cake on a small plate, and then place this plate over my brewing tea. As the tea brews, the heat from the water happily defrosts the cake. Tea and cake ready in one!
- Keep in the freezer until ready to eat. If frozen longer than 2 hours, allow at least 30 minutes for defrost time to ensure that cake has softened, or take my idea of plating and sitting over a boiling hot cup of tea for a few minutes.