Cake batter and a smoothie bowl? “Yeah right”, I hear you thinking… but I’m serious about this. If you enjoyed licking out the bowl of cake batter as a kid as much as I did, this healthier version of that delicious nostalgia may be a good breakfast, sweet snack or dessert for you!

When I first set out to make my breakfast smoothie, it was actually a Salted Caramel Smoothie Bowl I wanted. I’d shared it on Instagram stories and someone had requested the recipe for it. I did something slightly different and this! With steamed cauliflower, dates, maca root and protein powder, this is just as good. It’s also great for people who don’t like their flavours as rich as salted caramel. I also had a mistake which turned into a triumph with the texture which came out like a mousse! More on that later. Let’s talk ingredients.

I first saw cauliflower used in smoothie bowls by Lee From America and Sugar Free Sundays, as an alternative to bananas. This can cut down on sugar from people who want less sugar (although it is fructose, not refined sugar) and it’s another way to pack in cruciferous veg. You first steam the cauliflower then freeze it and that yields a creamy consistency. Another thing that makes this bowl amazing is coconut milk. I had some left over and I’m sure other plant-based milk variants would be fine it would be less creamy, and sweet.

Other things I put in the Cake Batter Smoothie Bowl were Black Maca Root Powder and my favourite plant-based protein powder- Body By Wild Vegan in Raw Vanilla. I don’t know what they put in that stuff but I love it! Somehow it has a consistency that is creamy, even if you just mix it with water. The BCAA profile is also really great, so you can absorb all the protein. Other plant-based protein powders haven’t compared for me since trying this one.

That mousse-like texture I mentioned? Here’s how it happened; normally I freeze my fruit or steamed veggies for smoothies and smoothie bowls for at least 8 hours or more. This time, I forgot. I only froze the cauliflower for about 2 hours and then went ahead as normal. Rather than ice-creamy goodness, it was light and fluffy! Just a different mouth-feel you might want to try if you’re pushed for time or didn’t plan too well. Enough chit-chat, on to the recipe!


Sheena Bagshawe Cake Batter Smoothie



  • 2-3 pitted dates
  • 2-3 tablespoons of water
  • 1 cup cauliflower, chopped, steamed and frozen *
  • 1/2 cup coconut milk
  • 1 serving Body By Wild/ protein powder of choice
  • 1 teaspoon Black Maca Root Powder
  • a crack of salt
  • pinch of cinnamon




  1. In a small bowl, cover the dates in boiling water for about ten minutes, till they soften.
  2. Take your frozen cauliflower out of the freezer and let it thaw for 2-4 minutes. Or run it under warm water till it feels like it’s starting to defrost.
  3. Once the dates feel soft, place the dates in your food processor and pulse until they become a ball. Reserve the water they soaked in.
  4. Remove the dates and set aside. Pulse the cauliflower until it forms a smooth, puree like consistency. You will probably have to stop the food processor and scrape down the sides a few times over, especially if you use a nutribullet.
  5. Add the dates, coconut milk, protein powder, maca root powder, salt and cinnamon. Pulse. Taste and if you want the mixture less dense, add some of the date water, one tablespoon at a time.
  6. Serve! Fancy toppings are optional, Roasted pumpkin seeds or chopped cashews, even a sprinkle of cacao nibs would be great. I was happy with my bowl as is.
Sheena Bagshawe Cake Batter Smoothie