Chocolate Cake… With A Crazy Ingredient!

Crazy Ingredient Chocolate Cake

Total Time: 30m

Yield: an 8-inch cake

 Print This Recipe     4.9/5

Ingredients

• 1 cup spelt, white, or bob's gf ap flour
• 1/2 tsp each: baking soda and salt
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder
• 2 tbsp ground flax - You can omit; it just won’t rise as much
• 1/3 cup sugar, or xylitol for sugar free
• 1/4 cup additional sugar, OR 1/8 tsp uncut stevia
• 1/2 to 1 cup mini chocolate chips - not optional; omit at own risk
• 1 tbsp pure vanilla extract
• 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin if cauliflower is too crazy for you)
• 1/2 cup milk of choice (For pumpkin version, use just 1/3 cup)
• 3 tbsp oil - or omit and increase milk to scant 2/3 cup, for a lower-fat option

Instructions

Preheat oven to 350F, and grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever. (See nutrition link below, for an option if you don’t have a food processor.) Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn’t serve my gooey version of the cauliflower dessert to anyone but me!) Let cool completely. After a day, this cauliflower cake is best stored in the fridge. (I frosted the cake with my Healthy Chocolate Frosting, recipe linked at the beginning of this post.)

for full instruction please see :chocolatecoveredkatie.com

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