How To Make Cauliflower, Chestnut & Sage Cake
It’s definitely possible to make sweet treats with completely plant-based ingredients. And if you’re not sure which dishes fit the bill, feel free to refer to this selection of vegan dessert recipes. Take your pick from the dishes below, and you’ll be churning out delectable sweet treats in no time. Satisfy your sweet tooth’s cravings while sticking to a vegan lifestyle.
Serves:
Ingredients
- 1 small head of cauliflower, cut into florets
- 200g cooked chestnuts
- 2 tbsp fresh sage leaves, chopped
- 100g grated Parmesan cheese
- 4 eggs
- ½ cup all-purpose flour
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
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Preheat the oven to 180°C (350°F) and grease a round cake tin.
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Steam the cauliflower florets until tender, then mash them using a potato masher.
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In a large bowl, combine the mashed cauliflower, cooked chestnuts, sage leaves, Parmesan cheese, eggs, flour, salt, and pepper. Mix well.
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Transfer the mixture into the greased cake tin and smooth the top with a spatula.
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Bake in the preheated oven for 40 minutes, or until the cake is set and golden brown on top.
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Remove from the oven and let it cool for a few minutes before removing it from the tin.
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Serve the cauliflower, chestnut & sage cake warm or at room temperature.
Nutrition
- Calories : 250kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 186mg
- Sodium : 300mg
- Total Carbohydrates : 18g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 15g
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