Cauliflower Cake With Maple-Glazed Bacon And Figs – a delicious recipe with coconut flour, gluten free, egg, free-range egg whites, maple syrup +, bacon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200C / 450C. Grease a baking tin.
2
Brush the bacon strips with the maple sirup and grill for 10 minutes until crispy and golden
3
Place the cauliflower florets in a food processor. Pulse until chopped and it looks like cauliflower rice.
4
Transfer de cauliflower rice to a large bowl, then stir in the coconut flour, baking soda, egg whites, egg and maple syrup and combine all together.
5
Spoon the mixture into the baking tin and smooth the top.
6
Turn the heat down to 190C / 375F and bake for 10 minutes. Then, reduce the temperature to 180C/350F and bake further 50 minutes until risen and cooked through.
7
Remove from the oven and top with the figs slices and the maple-glazed bacon.
8
Serve warm or at room temperature. Enjoy!
502
kcal
Calories
30
g
Fat
21
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 500 grams large cauliflower cut into florets, 1/2 cup coconut flour, 1 teaspoon gluten free baking soda, 1 large free-range egg, and more.
Yes, Cauliflower Cake With Maple-Glazed Bacon And Figs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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