Cauliflower Chocolate Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 135.7
- Total Fat: 7.1 g
- Cholesterol: 0.1 mg
- Sodium: 26.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.8 g
- Protein: 2.0 g
View full nutritional breakdown of Cauliflower Chocolate Cake calories by ingredient
Introduction
Adapted from Chocolate Covered Katie, this dark, dense chocolate fudge cake is almost like a brownie in consistency. You'd never suspect anything healthy was tucked inside either, but surprise! Whole wheat and vegetables both find a home in each and every slice. Adapted from Chocolate Covered Katie, this dark, dense chocolate fudge cake is almost like a brownie in consistency. You'd never suspect anything healthy was tucked inside either, but surprise! Whole wheat and vegetables both find a home in each and every slice.Number of Servings: 12
Ingredients
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250g steam-blanched cauliflower (or frozen and thawed completely but not cooked)
3/4 cup unsweetened vanilla almond milk
3 tbsp hazelnut oil
1 tbsp pure vanilla extract
1/4 cup unsweetened cocoa powder
1/3 cup light brown sugar
1/8 tsp stevia extract powder
100 g chopped bittersweet chocolate, divided
3/4 cup whole wheat pastry flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp egg replacer powder
Directions
Preheat oven to 350F, and grease an 8×8 square baking dish.
Combine cauliflower, almond milk, oil, vanilla, cocoa, sugar and stevia in a food processor and blend until smooth.
Melt half the chocolate and add to the cauliflower mixture, pureeing again until smooth.
Add the flour, baking soda, baking powder, salt and egg replacer to the mixture and pulse to combine, just until there are no lumps. Pulse in remaining chocolate.
Bake 35 minutes. Let cool completely before cutting - ideally, chill in the fridge overnight first.
Serving Size: Makes one 9" cake, 12 pieces
Combine cauliflower, almond milk, oil, vanilla, cocoa, sugar and stevia in a food processor and blend until smooth.
Melt half the chocolate and add to the cauliflower mixture, pureeing again until smooth.
Add the flour, baking soda, baking powder, salt and egg replacer to the mixture and pulse to combine, just until there are no lumps. Pulse in remaining chocolate.
Bake 35 minutes. Let cool completely before cutting - ideally, chill in the fridge overnight first.
Serving Size: Makes one 9" cake, 12 pieces