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Crazy Ingredient Chocolate Cake

Crazy Ingredient Chocolate Cake Categories: Desserts
Nb persons: 9
Preparation time:
Total time:

    3/4 cup  spelt flour or white flour or Arrowhead Mills gf, (120g)
    1/2 tsp  baking soda
    1/2 tsp  salt
    1 tsp  baking powder
    1/4 cup  unsweetened cocoa powder, (20g)
    2 tsp  ener-g powder, or 1 flax or chia egg. You can omit; the cake just won?t rise as much.
    1/3 cup  xylitol or sugar, (64g)
    1/8 tsp  uncut stevia or 4 nunaturals packets, (or 1/4 cup more sugar)
    1/2 to 1 cup mini  chocolate chips, (60-120g) (Do not omit. The recipe just won?t be the same if you do.)
    1 tbsp  pure vanilla extract
2 cups frozen cauliflower, thawed completely (250g) (You can omit and sub 1 cup canned pumpkin, if this is too weird for you.)
    1/2 cup  milk of choice, (subtract 1 tbsp if using flax or chia egg)
    3 tbsp  oil, or omit and increase milk to 2/3 cup

Preheat oven to 350F, and grease an 88 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 to anyone but me!) Let cool completely. After a day, this cake is best stored in the fridge.

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