Queen Elizabeth vegetable cake

Queen Elizabeth vegetable cake



Preparation Time

Cooking Time


Arctic Gardens Floret Duo , separated to obtain 1 ½ cups (375 ml) of each vegetable

¾ cup (180 ml) dates, pitted

½ cup (125 ml) water

1 cup (250 ml) unbleached flour

1 cup (250 ml) whole wheat flour

1 tbsp (15 ml) baking powder

1 tsp (5 ml) baking soda

¼ tsp (1 ml) salt

¼ cup (60 ml) butter

½ cup (125 ml) brown sugar

2 eggs


1 cup (250 ml) sweetened grilled coconut

¼ cup (60 ml) 35% cream

½ cup (125 ml) brown sugar

1 ½ tsp (7 ml) vanilla extract


1. Preheat the oven to 350o F (180o C).

2. In a pot, put the broccoli florets and dates. Add water, cover and bring to a boil. Cook for 5 minutes until the broccoli and dates are tender. Let cool. Process with a food processor or hand mixer to obtain a purée.

3. In a large bowl, mix together the dry ingredients.

4. In another bowl, cream the butter with the brown sugar. Add the eggs one at a time beating after each one.3. Incorporate the cooled purée.

5. Add the dry ingredients gradually.

6. Pour into a round mould 8-inch (20 cm) in diameter and cook in the middle of the oven for 35 to 40 minutes or until a toothpick can be inserted into the centre and removed cleanly.

7. In the meantime, in a pot, cook the cauliflower florets in boiling water for 2 minutes. Drain and process in a food processor hand mixer until puréed.

8. Stir the purée in the pot and add the coconut, cream, brown sugar and vanilla extract.

9. Simmer for 5 minutes and spread onto the cake after baking. Let cool before cutting into slices. 



Nutrition Facts (per serving):

Calories: 285

Protein:  6 g

Fat:    11 g

Carbohydrate:  43 g

Fibre:   3 g

Sodium: 270 mg

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