Crazy Ingredient Chocolate Cake

If I tell you the secret ingredient that makes this cake so soft and delicious, will you promise to still give the recipe a chance? It’s pretty fun to test the cake out on people who don’t know what’s in it beforehand. Watch their shocked reactions when you reveal the hidden ingredient: cauliflower!

Crazy Ingredient Chocolate Cake

cauliflower cake

(can be oil-free)

  • 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 2 tbsp ground flax. 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 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin, if cauliflower is too weird for you. I might even like the pumpkin version better!)
  • 1/2 cup milk of choice. For pumpkin version, use just 1/3 cup milk (or 1/2 cup if omitting oil).
  • 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Preheat oven to 350F, and grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mixvery 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. (Edit: I frosted with my Reeses Chocolate Frosting, linked above.)

Anuncios

Responder

Introduce tus datos o haz clic en un icono para iniciar sesión:

Logo de WordPress.com

Estás comentando usando tu cuenta de WordPress.com. Cerrar sesión / Cambiar )

Imagen de Twitter

Estás comentando usando tu cuenta de Twitter. Cerrar sesión / Cambiar )

Foto de Facebook

Estás comentando usando tu cuenta de Facebook. Cerrar sesión / Cambiar )

Google+ photo

Estás comentando usando tu cuenta de Google+. Cerrar sesión / Cambiar )

Conectando a %s