16 inch cake
16 inch cake
  • Crust Ingredients:
  • 1.5cups pumpkin seeds (or sunflower seedsor any nut of your choice if not nut-free)
  • 8 soft medjool datespitted
  • 1tbsp maple syrup
  • 2cups steamed cauliflower florets
  • 2 medium avocadospeeled and de-seeded
  • 1cup chopped pineapplefresh or thawed out
  • 8tbsp maple syrup
  • 6tbsp lemon juice
  • 1/2tsp lemon extractor zest of 1 lemon or more to taste
  • 1tsp pure vanilla extract
  • 1/4tsp salt
  • pinch optional: aof turmeric for a yellower colourI didn’t use
  • 1/4cup poppy seeds
  • Toppings:
  • a few handfuls of pumpkin seedspoppy seeds, and fresh flowers
  1. Process all crust ingredients into a sticky crumble in a food processor. Transfer the mixture into a 6″ springform pan with tall walls. Press down to compact into an even crust along the base. Freeze while working on the next step.
  2. Blend all filling ingredients, except poppy seeds, into a smooth mixture in a power blender.
  3. Add in the poppy seeds and pulse briefly to blend them in without crushing them (or can stir them into the mixture by hand if you prefer). Transfer this mixture over the prepared crust and smooth out the top.
  4. Sprinkle with any desired toppings (except fresh flowers) and freeze for 5-6 hours or overnight.
  5. Decorate with fresh flowers prior to serving if using. Thaw the cake out on the counter a few minutes and enjoy!