Cauliflower Chocolate Cake Recipe

• 3/4 cup flour (120g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder (20g)
•  2 tbsp ground flax.
• 1/3 cup sugar of choice (64g)
•  1/4 cup additional sugar
• 1/2 to 1 cup mini chocolate chips (60-120g)
• 1 tbsp pure vanilla extract
• 2 loosely-packed 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. 2/3 cup
• 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Preheat oven to 175C, 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 of the cauliflower dessert to anyone but me!) Let cool completely. After a day, this cauliflower cake is best stored in the fridge.