Gluten-Free, Vegan Lemon Cake
OK, just because you have dietary restrictions doesn't mean you can't indulge in dessert. Enter this gluten-free, vegan lemon cake. We start with one of our favorite vegetables (cauliflower, duh) and add a few more choice ingredients, and the result is a light yet satisfying treat.
2½ cups pecans
1 cup pitted dates
2 tablespoons maple syrup or agave
3 cups prepared Cauliflower Rice (omit the salt and pepper)
3 avocados, halved and pitted
1½ cups crushed pineapple
¾ cup maple syrup or agave
Zest and juice of 1 lemon
½ teaspoon pure vanilla extract
½ teaspoon lemon extract
Pinch of cinnamon
1½ cups plain coconut yogurt (or other dairy-free yogurt)
1 teaspoon pure vanilla extract
3 tablespoons maple syrup or agave
1. Place the outer ring of a 9-inch springform pan on a parchment-lined baking sheet.
2. Make the Crust: In the bowl of a food processor, pulse the pecans until they are finely ground. Add the dates and maple syrup, and pulse until the mixture comes together, about 1 minute.
3. Transfer the mixture to the prepared springform ring and press it into an even layer. Wipe out the bowl of the food processor.
4. Make the Filling: In the food processor, combine the cauliflower rice with the avocados, pineapple, maple syrup, lemon zest and lemon juice. Process until the mixture is very smooth.
5. Add the vanilla extract, lemon extract and cinnamon; pulse to combine. Pour the mixture into the prepared pan on top of the crust. Transfer to the freezer and freeze until very firm (at least 5 hours and up to overnight).
6. Remove the cake from the freezer and let rest at room temperature for 15 to 20 minutes. Remove the outer ring from the cake.
7. Make the Topping: In a medium bowl, whisk the yogurt with the vanilla extract and maple syrup to combine. Pour onto the cake and spread into an even layer.