Vegan Chocolate-Cauliflower Cake

From Chocolate-Covered Katie

Ingredients

  • 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)

Directions

Preheat oven to 350F, and grease an 8×8 square baking dish.

Combine all dry ingredients in a bowl, and mix verywell.

Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever.

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.

Nutritional Information (based on 9 servings)

Fat: 2.5g

  • Carbs: 25g
  • Fiber: 4g
  • Protein: 3.5g
  • Calories: 120
  • ww points+: 3 points
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