Moist, Decadent Chocolate Cake/Brownie … with a secret ingredient!

I definitely have (fellow blogger) Chocolate Covered Katie to thank for this incredible recipe! And while I am at it, I need to find out what 3/4 cups of (sprouted) spelt flour does to my body given that I finished an 8 * 8 inch pan of cake independently with no apologies 😩.
Now, hoping that I have done quite a good job at explaining how good this cake is, I hope the secret ingredient doesn’t throw anyone off, because you will seriously be doing yourself a great disservice.
I say ‘cake/brownie’ because I feel like the final result falls somewhere between the two. It was definitely more than I expected it to be, and I can assure you that this has certainly nothing to do with my palates!
I am going to get right to it because talking about this cake makes me miss it already!
*I customized this recipe in order to make it refined sugar-free! It can also be oil-free for a low fat option.
Moist, Decadent Chocolate Cake/Brownie Recipe:

3/4 cup spelt flour (sub unbleached, all-purpose flour)1/2 tsp baking soda1/2 tsp salt1 tsp baking powder1/4 cup unsweetened cocoa powder2 tbsp ground flax. (Kinda optional because your cake won’t rise as much if you omit) 3 tbsp of honey2 tbsp of (blackstrap) molasses or sub honey if you don’t have molasses

1/2 to 1 cup mini chocolate chips ( you can go with store-bought or make at home with my recipe

1 tbsp pure vanilla extract

2 loosely-packed cups frozen cauliflower, thawed completely – SECRET INGREDIENT! Please don’t be grossed out; you DO NOT taste it!

1/2 cup milk of choice (if using oil)3 tbsp oil – OR increase milk amount from 1/2 to 2/3 cup, for a lower-fat option

Lightly grease a cake pan and preheat oven to 350F
Combine all dry ingredients in a bowl
Measure all liquid ingredients plus completely thawed cauliflower and blend in high speed blender or food processor.
Blend until mixture if smooth with no lumps.
Wet wet ingredients into dry,and mix until uniformly combined, then spoon batter into prepared pan and bake for 30 minutes.
Enjoy with my famous no-churn ice-cream with/without fudge. You already know which option I went with! 😍😋



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