Tender and moist, this cake can be a side dish to breakfast or lunch or enjoyed as a midafternoon (or, let’s be honest, a midnight) snack.
Ingredients
- ¼ medium cauliflower, leaves and core removed
- ¼ cup fresh-squeezed orange juice
- 1 teaspoon orange zest
- ½ cup plus 2 tablespoons coconut sugar
- ¾ cup Einkorn flour
- 2 eggs
- ½ cup avocado oil
- ¼ cup raw milk (or substitute nondairy)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cardamom
- ¾ teaspoon fresh-cracked black pepper
Preparation
Preheat oven to 350°F. Trace and cut a circle of parchment paper to fit into the bottom of an 8-inch cake pan. Cut 2 (8- by 2-inch) strips to line inner wall of the pan.
Using the small holes of a box grater, grate cauliflower into a medium mixing bowl. (You want about 1 packed cup finely grated cauliflower.)
Add remainder of the ingredients to bowl and mix well using a rubber spatula. The batter will be rather thick. Pour batter into parchment-lined baking pan spreading gently so as not to disrupt the paper liners.
Bake cake on the center oven rack for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool for 10 minutes before flipping it onto a plate or cake stand. Serve once the cake has come to room temperature. Alternatively, it can be wrapped and refrigerated for up to 3 days.
