Want to hear something crazy?
This might be the most “out there” recipe I’ve ever posted.
Originally, I was hoping to save the recipe for my cookbook. But I can’t keep it to myself any longer. This chocolate cake is too good to not share!
Extreme Chocolate Cake.
And no, the secret ingredient is not beans.
My boyfriend has proclaimed this to be “the best chocolate cake I’ve ever put in my mouth.” And that’s saying something, because he is not into healthy eating.
Of course, when he said this, he didn’t yet know what was in it. 
Above, topped with my Healthy Frosting.
If I tell you the secret ingredient that makes this cake so soft and delicious, will you promise to still give the recipe a chance? It’s pretty fun to test the cake out on people who don’t know what’s in it beforehand. Watch their shocked reactions when you reveal the hidden ingredient: cauliflower!
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 but not cooked (250g) (Or omit and sub 1 cup canned pumpkin, if cauliflower is too weird for you. I might even like the pumpkin version better!)
- 1/2 cup milk of choice (subtract 1 tbsp if using flax or chia egg) 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)
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. (Edit: I frosted with my Reeses Chocolate Frosting, linked below the second photo in this post.)
Question of the Day:
Will you be brave enough to try this recipe?
I know it sounds crazy. But back when I posted the White Bean Blondies, people thought that was crazy, and look how the bean-dessert trend has taken off.
Edited: apparently some other bloggers have put cauliflower in dessert too. That gives me hope; I’m not the only crazy one!