(S) Cauliflower Chocolate Cake
(S) Cauliflower Chocolate Cake
By: Rachel's Tea
Info
Info
Servings
10-12
Prep-Time
-
Bake Time
-
Cal/serving
161
Ingredients
- Spelt, white, 3/4 cup or bob’s gf flour (120g)
- Baking soda 1/2 tsp
- Salt 1/2 tsp
- Baking powder 1 tsp
- Unsweetened cocoa powder 1/4 cup
- Ground flax – 2 tbsp (You can omit; it just won’t rise as much)
- Sugar of choice 1/3 cup or xylitol (64g)
- Uncut stevia 1/8 tsp OR 1/4 cup additional sugar
- Mini chocolate chips – not optional; omit at own risk 1/2 to 1 cup
- Pure vanilla extract 1 tbsp
- Loosely-packed cups frozen cauliflower, thawed completely but not cooked 2
- Milk of choice 1/2 cup (For pumpkin version, use just 1/3 cup)
- Oil 3 tbsp (or omit and increase milk to scant 2/3 cup, for a lower-fat option)
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Note: -
For A Delicious Deserts
Method
- 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.
- Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes.
- Let cool completely.
- After a day, this cauliflower cake is best stored in the fridge.
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