Chocolate Cauliflower Ice Cream Cake

13 380 516
Ingredients Minutes Calories
Prep Cook Servings
20 min 6 h 6
Chocolate Cauliflower Ice Cream Cake
Health Highlights


1 1/2 cup Pumpkin seeds (pepitas) (crust)
9 date pitted Medjool date (crust)
2 tbsp Coconut oil (crust)
2 tbsp Maple syrup, pure (crust)
4 1/2 cup Cauliflower (florets, cooked, filling )
9 tbsp Coconut oil (filling )
6 tbsp Almond milk, unsweetened (filling )
1 tbsp Vanilla extract, pure (filling )
1 tbsp Maca powder (optional, filling )
3/4 tsp Salt (filling )
9 tbsp Cacao powder, raw (filling )
1 tbsp Blackstrap molasses (unsulphured, filling )
3/4 tsp Espresso powder (filling )


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. Transfer this mixture into a 6" springform pan and press into an even crust. Freeze while working on the next step.

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. 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.

Freeze the cake for 6 hours or overnight to set. Enjoy! Keep leftovers frozen.

Nutrition Facts

Per Portion

Calories 516
Calories from fat 304
Calories from saturated fat 207
Total Fat 34 g
Saturated Fat 23.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 5.5 g
Cholesterol 0
Sodium 336 mg
Potassium 924 mg
Total Carbohydrate 48 g
Dietary Fiber 9.7 g
Sugars 34 g
Protein 8.1 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 0.5
Vegetables 1.4

Energy sources


Meal Type(s)