Sneaky Raspberry PBJ Mousse Cake
Active Prep Time
Cook time
Total time
You'd never guess this luscious dessert is packed with a crazy secret ingredient...cauliflower!
Recipe Type: Dessert, Cake
Cuisine: Vegan
Yield: 12 servings
  • 1 cup sugar-free powdered peanut butter
  • ½ cup raw cashew pieces
  • ½ cup tapioca flour (any flour would probably work)
  • ¼ cup date sugar
  • ⅓ teaspoon salt
  • ¼ cup water (only add tablespoon by tablespoon)
  • 12 oz raspberries (1 frozen bag from Trader Joe's)
  • ⅓ cup raw cashew pieces
  • 2 cups steamed/boiled cauliflower
  • ½ cup date syrup
  • 1 tablespoon lemon juice
  • ½ cup soy milk
  • 3 tablespoons tapioca flour
Salted Peanut Butter Caramel
  • 3 tablespoons natural peanut butter
  • 2 tablespoons non-dairy milk
  • 2 tablespoons date syrup
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla
Raspberry Syrup
  • ⅓ cup raspberries
  • ⅓ cup date syrup
  1. Preheat oven to 375F.
  2. Grind dry crust ingredients in the food processor til very fine, then add date syrup, then slowly add water tablespoon by tablespoon while pulsing until you have a soft pliable dough that's not too sticky to handle.
  3. Press into the bottom of a spring form pan.
  4. Blend all filling ingredients until very smooth, then pour over crust.
  5. Bake 40 minutes at 375F. Cool then chill overnight.
  6. Stir ingredients for peanut butter caramel til very smooth and drizzle over cake.
  7. Blend ingredients for raspberry syrup until very smooth and drizzle over cake.
  8. Top with dry roasted peanuts and serve.
Recipe by Salad Therapy at