Citrus Lemon Cauliflower Cake Donuts With Sugar Free Glaze
1 cup grated raw, white cauliflower heads/florets
3/4 cup coconut sugar
2 flax eggs or 1 ripe banana
1/2 cup coconut oil
3 teaspoons pure vanilla extract, divided
1/2 teaspoon seeds scraped from a whole vanilla bean, or vanilla bean powder or paste
1.25 cup gluten free flour
1/2 teaspoon salt
1 teaspoon baking soda
Preheat oven to 350 F. Grease baking pan with non stick spray. Rinse and dry the lemon. Finely zest the peel, set zest aside. Halve and juice the lemon just until you have 1/4 cup juice tota. Grate cauliflower until you have 1 cup.
the cup of grated cauliflower in a bowl and pour over it the 1/4 cup citrus juice along with two teaspoons of the vanilla extract In a large bowl, whisk together the sugar, eggs, oil, remaining 1 teaspoon vanilla extract, and vanilla bean until smooth and even in color. Over the egg mixture, sift the flour, salt, and baking soda. Whisk until smooth and no traces of flour remain; batter will be thick.
Fold in the citrus-soaked cauliflower with its juice, and the lemon zest, until evenly dispersed. Spread batter into prepared pan, and bake for 30 – 35 minutes. When done, cake should be golden brown on top — its center firm and no longer wet or jiggly — and a toothpick should come out dry when inserted and removed.
Since I used donut molds for this recipe I made a quick glaze to go ontop and decorated with fun gold star sprinkles. (I made these for a friends birthday ♡) Glaze is optional. You can top the cake with whatever you wish or leave plain. I like to leave the creative part to you!