Collegiate Culinaire: Dark-Chocolate Cauliflower (What??!?) Cake
See those little-bitty lumps at the top? Not the chocolate chips, the other ones.
That’s cauliflower. But if you bit into this little cake and you hadn’t been told, you’d never have been able to guess.
I really like that this dark-chocolate cake packs a bit of a cancer-fighting punch. Who cares about low-carb. The health benefits of dark chocolate and cruciferous vegetables in a dessert are enough to make my heart flutter.
And yes, I thought it was good! I’ll definitely try it again soon.
Crazy Ingredient Chocolate 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 1 flax or chia egg. 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 cups frozen cauliflower, thawed completely (250g) (You can omit and sub 1 cup canned pumpkin, if this is too weird for you.)
- 1/2 cup milk of choice (subtract 1 tbsp if using flax or chia egg)
- 3 tbsp oil, or omit and increase milk to 2/3 cup
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 to anyone but me!) Let cool completely. After a day, this cake is best stored in the fridge.