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