Crazy Ingredient Chocolate Cake
Nb persons: 9
Yield:
Preparation time:
Total time:
Source: http://chocolatecoveredkatie.com/2012/06/18/cauliflower-chocolate-cake/
| 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 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 to anyone but me!) Let cool completely. After a day, this cake is best stored in the fridge.
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