This flourless orange cauliflower cake was one of the recipes I featured on a TV cooking segment about cauliflower recipes that I did on PIX11 Morning News here in NYC earlier this month. On the show, I covered everything from Cauliflower Fried Rice and Cauliflower Buffalo Wings, to this sweet cake.
Needless to say, the cake was the hit.
The recipe below uses sugar, but you can easily use a cup-for-cup style sugar substitute like Swerve to make it low carb. I think you're going to be amazed by how good this one is.
Easy flourless cakes recipes are one of my specialties. Here are a few other favorites you might enjoy:
- Flourless Fennel Almond Cake
- Flourless Chocolate Orange Cake
- Flourless Pistachio Oatmeal Muffins
- Flourless Cashew Oatmeal Cake
- Flourless Chocolate Orange Almond Cake
- Flourless Chocolate Hazelnut Torte
Flourless Orange Cauliflower Cake
1 1/2 cups cooked and pureed cauliflower (from about 1/2 small cauliflower)
6 large eggs
1 cup granulated white sugar or equivalent substitute
zest of 1 whole navel orange (only the zest)
2 1/2 cups of ground almond meal
1 tablespoon cornstarch (or use tapioca starch for a paleo option)
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 heaping teaspoon baking powder
Powdered sugar, for garnish
Preheat oven to 350 degrees. Butter and line a springform baking pan (this is a sticky cake; you NEED a springform pan).
Combine the pureed cauliflower, eggs, sugar, orange zest, almond meal, cornstarch, extracts, salt, and baking powder into the fennel and egg mixture and stir well until evenly combined. Pour into the prepared baking pan and bake 50 minutes to 1 hour or until set. Let cool in pan 20 minutes before removing sides and letting cool completely.
Sprinkle cake with powdered sugar and additional orange zest as a garnish, if desired. Serve cake at room temperature.