Ingredients
3/4 cup spelt flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/4 cup unsweetened cocoa powder
2 tbsp ground flax.
1/3 sugar
1/8 tsp uncut stevia (or 1/4 cup more sugar)
1/2 to 1 cup mini chocolate chips (
1 tbsp pure vanilla extract
2 loosely-packed cups frozen cauliflower, thawed completely but not cooked OR
1 cup canned pumpkin
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)
Preparation
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. (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.
Based on 9 big squares:
Calories: 120 Fat: 2.5g Carbs: 25g Fiber: 4g Protein: 3.5g
