From the photos of this cheesecake you really cannot tell what a rollercoaster ride it has been (and it wasn’t because of the recipe)! It started all well on a morning when I felt like baking. The night before I saw this recipe of a cauliflower raspberry cheesecake by ‘I quit sugar queen‘ Lee Holmes and I knew straight away I had to give this cake a try.
I really enjoy baking challenges, so including cauliflower into a cake just seemed so intriguing to me plus I was super curious whether you could actually taste the cauliflower itself (it is probably what you are asking yourself right now too). To answer your question right now: you cannot taste the cauli at all! I guess you could if you wouldn’t add a lot of flavor to the cake like vanilla, raspberries and cashews. So I was hooked on the idea of making this veggie cheesecake and I was wondering why people didn’t come up with this before? Since we are all happily using carrots, courgettes, beans and beetroot to create brownies and cakes why not give cauliflower a shot? And to tell you the truth, this is pretty much what When Sweet Becomes Healthy is about – making your sweets nutritious and wholesome, right? When adding veggies to cakes they will be much lower in unhealthy calories (which means you can have more of it, right?). Traditional vegan cheesecakes are often based only cashews so if you are craving a lighter cheesecake this could be an option! Another great plus for the cauliflower is that it adds a great creaminess which you will defintely want for a cheesecake!
So with all these exciting thoughts about making a healthy cauli cheesecake I got into the kitchen to make this unusual cake for the first time. Recipe turned out super-duper, everything went well. To me, the issue was that I didn’t get it out of the round pan so easily which left me slightly demotivated (yes, happens to me as well!). Friends, learn from my mistakes and line your pan with parchment paper. Luckily, I could manage to get this baby out of the tin and make use of my cake decorating skills to cover up some tiny holes here and there. I also struggled with decoration, using sprinkles didn’t really look good to me – you can tell it wasn’t my best baking day. But leaving these little obstacles behind, the taste of this cheesecake was great: super creamy, rich and fruity.
- 1/2 cup blanched almonds
- 1/2 cup shredded coconut
- 2 tbsp coconut butter
- 3 tbsp lime juice
- pinch of salt
Add all ingredients into your blender/food processor until smooth. Line a round 12cm springform with parchment paper. Fill in the dough and smooth out. Transfer to the fridge while making the filling.
Cauliflower Raspberry Coconut Filling
- 2 cups cooked cauliflower
- 1 tbsp apple cider vinegar
- pinch of salt
- 1/2 tsp ground vanilla
- 2 cups cashews (soaked in hot water for 1 hour and rinsed)
- 1/2 cup maple syrup
- pinch of salt
- 1/4 tsp baking powder
- 1 1/2 cups fresh mixed berries of your choice or dried from the Koro Drogerie
- fresh raspberries for decoration
Boil the caulifower until soft. Rinse and transfer to your blender. Add the cashews, salt, vinegar, maple syrup and baking powder. Blend until very soft and smooth. Remove form the blender and fold in the raspberries. Pour the filling into on top of the coconut base and smooth out the top with a spatula. Transfer back to the fridge for at least 4 hours to let it set. Release the cake from the springform and decorate with raspberries!