Ingredients
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, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin if cauliflower is too crazy for you)
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
Instructions
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 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.)