Ingredients
The following ingredients have 4 Servings
- 1 cup spelt, (white, or bob's gf flour)
- 1/2 tsp each: baking soda and salt
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 2 tbsp ground flax (Here's a vegan chocolate cake with no flax)
- 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,
- 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)
Instruction
- Preheat oven to 350F, and grease an 8x8 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.)View Nutrition Facts
