In this cauliflower banana bundt cake, the flavour of the cauliflower fades away, but it adds bulk and moisture. It’s topped with a cinnamon icing that compliments the banana well.
Excuse me kale, budge up a bit, will you? Cauliflower is taking its place on the front row now. All glamorous, with its leaves hiding a goodness-riddled, brain-shaped (shhhh, whisper it:) superfood, like a burlesque dancer hidden behind her big raunchy feathers.
Home from my local farmer’s market, I unfurled my knobbly white pearl and obviously my first thoughts were: 1950s-style bundt cake! Who wouldn’t associate the two?
Cauliflower goes surprisingly well with a number of sweet-associated flavours: almond, chocolate(!), nutmeg… so putting it into a cake isn’t a completely wild idea. As ever, the vegetable taste melts into the background and it gives nutrients, structure and moistness (seriously, will someone please come up with a suitable synonym for moist).
The humble cauliflower has been used as a pizza base, as rice and loads of other creative dishes in recent years. But forget about making it a carb substitute. It’s time for cauliflower to get naughty. It’s time for it to go into cake.
I like the word bundt. Bundt. BUNDT. It sounds like it should be said whilst playing tennis. Have you ever found yourself curious about the history of the bundt pan? No, me neither.
Here comes the recipe, but first some other Veggie Desserts news:
1. I’m a finalist in the Soil Association BOOM Awards – highlighting the best organic heroes. I’m sooo excited for the awards ceremony next week!
2. I’m also a finalist in the Britmums BIBS awards! With all of these nods, I feel very special indeed 🙂 . The awards ceremony for this one is on a boat. Having previously lived on a boat for six years, anything nautical excites me. Ahoy.
3. It’s SIX WEEKS until my cookbook is released out into the big wide world. This time last year I was baking up a storm in my kitchen with mounds of vegetable cakes piling up on my table during huge testing sessions. Now, it’s all becoming very, very real. Pre-order Veggie Desserts + Cakes from Amazon now and I’ll love you forever.
Choose your cauliflower wisely
There’s more to cauliflower than meets the eye. The supermarkets often trim off their lovely greens, but buy from a greengrocer or farmer’s market and you usually get lovely big green leaves.
Choose organic so the leaves aren’t sprayed with nasties and use those greens in another dish. I use mine in Cauliflower Leaf Miso Soba Soup, Cauliflower Leaf and Sweet Potato Curry and more. Add the greens to a hot salad, stir fry or stew! You could even rub them with a little oil, salt and herbs, then roast them like kale chips.
The outer leaves have a mildly nutty flavour (like the florets) and you can cook them just like any other green. Chop up the thicker parts so they cook evenly. If you can’t use them up right away, chop the greens and put them in a jar in the freezer along with other vegetable peelings (again, organic is best here) and when you have more time, make stock.
Think organic costs more? I definitely think that it evens out if you make a point of using all edible parts of the plant. For cauliflower, that means using more than just the florets, but also the leaves and stalk. It’s strange that we buy kale or spinach, but discard cauliflower leaves. I urge you to use them up next time. Every time.
Get the recipe for Cauliflower Banana Bundt Cake with Cinnamon Icing
If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I love seeing your recreations of my recipes!
- 200g (7 oz, 1 cup) cauliflower (about ½ a head)
- 2 very ripe medium-sized bananas, mashed (about 1 cup)
- 300g (3 cups) plain, all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 175g (3/4 cup) unsalted butter, at room temperature
- 200g (1 cup) sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 180ml (3/4 cup) buttermilk (or full-fat milk with 1 tablespoon lemon juice or white vinegar)
- 180g (1 ½ cups) powdered icing sugar
- 1 teaspoon cinnamon
- 4 tablespoons double (heavy) cream
- warm water to thin
- Preheat oven to 180C/350F. Grease a bundt pan well with butter or non-stick cooking spray.
- Steam or simmer the cauliflower for a few minutes until soft, drain well, allow to cool slightly and puree (easiest with a handheld stick blender). Stir in the mashed bananas and combine. Set aside.
- Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger together in a bowl.
- In a stand mixer, or with an electric whisk, cream the butter and sugar together for a few minutes until light and creamy. Add the eggs, one at a time, and beat in each one for a minute or so. Add the vanilla and beat.
- By hand, or with the mixer on low, gently stir in ⅓ of the flour mixture. Add the buttermilk and combine. Stir in another ⅓ of flour mixture, add the banana/cauliflower mixture, stir, then add the remaining flour and combine.
- Pour into the prepared pan and then rap the pan on the counter to remove bubbles and level the surface. Bake for 60 minutes or until an inserted skewer comes out clean. If the cake is getting too dark before it is cooked, cover with foil. Allow the cake to cool in the pan for 10 minutes and then gently turn out onto a wire rack to cool completely before icing.
- Sift the icing sugar and cinnamon into the double cream and whisk until smooth, adding enough warm water to thin to desired consistency. Drizzle over the completely cooled bundt cake and serve.
Looking for more desserts with cauliflower? Try these!