Who knew that Dandelions were so nutritious? Or edible for that matter. Now that I know, there’s no going back — my dalliance with Dandelions has become all-consuming, or rather — I have consumed them all and am left Dandelion-less and disillusioned. If you still spy them in your garden as their season draws to a close, it is certainly worth gathering them to make this delicious cake.
This cake turned out beautifully — light and lemony, with the petals lending an interesting fluffy texture that I really love. The pretty yellow blossoms have a herbal and slightly sweet and tangy flavour, with bright citrus notes. This pairs well with the lemon.
As with most of my cakes, this recipe is sugar-free, grain-free, high-protein, and high-fibre. It is also low-carb (anyone have the carb count on Dandelions? Ha.. doubt it.) The flowers are high in antioxidants, vitamins, and minerals. Due to the high zinc and magnesium content, they are thought to support healthy skin.
This recipe makes one small cake, but I suggest you double the recipe if you find enough Dandelions.
● ½ cup Dandelion petals (washed and pressed at the base of the stem to release)
● Juice and zest of one large lemon
● 35g Vitafiber
● 85g Quark
● 30g erythritol
● 100mg stevia extract (or more erythritol to taste)
● 15g vanilla protein powder
● 10g chia seeds
● 20g coconut flour
● 15g coconut oil
● ¾ tsp baking powder
● ¼ tsp baking soda
1. Pre-heat your oven to 170C. If you don’t have a silicon baking pan (highly recommended) grease, or line your cake pan of choice with parchment paper.
2. In a mixing bowl, combine your dry ingredients.
3. Add your Dandelion petals to your food processor with the Quark, coconut oil, egg, and lemon juice and zest. Blend.
4. Slowly add the dry ingredients to the food processor and give the batter a final short mix.
5. Pour into your cake pan, and bake for around 18-20 minutes, or until an inserted knife comes out clean.
6. If you would like to make a light but thoroughly delish topping, combine some more lemon juice and zest, Quark, icing erythritol and vanilla extract.