Cauliflower Chocolate Cake
A while ago, I wrote about cauliflower. I ended the blog with a link to a recipe for Cauliflower Chocolate Cake – I decided it was time to give it a try.
Due to intolerances, I follow a gluten-free and dairy-free diet, which can make baking a little challenging. So I love finding recipes like this one – that are somewhat healthy, and gluten- and dairy-free, or easy enough to make that way.
Another great thing about the recipe is that it gives a few options when it comes to the flour, sweetener and type of milk.
Don’t let the cauliflower scare you off – this recipe is definitely worth making! It makes a delicious chocolate cake that doesn’t taste anything like cauliflower. Mine was very moist, and maybe a little more like a Brownie, but delicious nonetheless.
Below is the recipe as I made it.
Cauliflower Chocolate Cake (find the original recipe at http://chocolatecoveredkatie.com/2012/06/18/cauliflower-chocolate-cake/)
- 1 cup GF flour mix – see recipe below
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. baking powder
- ¼ cup unsweetened cocoa powder
- 2 tbsp. ground flax
- ½ cup sugar
- ¾ cup semi-sweet chocolate chips
- 1 tbsp. vanilla extract
- 2 loosely-packed cups frozen cauliflower, thawed
- ½ cup unsweetened almond milk
- 3 tbsp. canola oil
Preheat oven to 350F. Grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mix well. Combine all liquid ingredients and cauliflower in a food processor or blender; blend until completely smooth. Pour into the dry mixture, and mix until just combined. Pour into prepared baking dish and bake 30 minutes.
Gluten-Free Flour Mix
- 200 g sorghum flour
- 200 g millet flour
- 300 g potato flour
- 300 g tapioca flour
Add all ingredients to a large container with a lid. Shake until mixed well (mixture should be uniform in colour).