healthiest, (fudge)iest chocolate cake ever
Yes, I sneak vegetables into cake.
You, may think that this sounds crazy, but I don't. Why not add another serving of veggies into your families diet while eating chocolate cake. This seems like a win, win situation doesn't it?! I created this recipe by modifying one of my favorite chocolate cakes, an Italian Olive Oil cake by Mary Ann Esposito. I have fiddled with the amounts and ingredients over and over again, and I believe I have come up with the (fudge)iest version of a chocolate cake that is made without white flour, refined sugar, butter, or eggs....yet contains CAULIFLOWER and still tastes like a delicious chocolate cake (No, it does not taste like cauliflower!)
For my husband's birthday, I frosted this decadent cake with an avocado and coconut oil based frosting, and decorated it simply with coconut flakes. We finished the whole cake within a 24 hour period, with very little guilt because I know what we put into it.
Happy baking!
For the cake:
Ingredients:
3 cups spelt flour
1 cup coconut sugar
3 Tablespoons Hersey's Special Dark cocoa powder
3 Tablespoons cacao powder
2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup cauliflower puree (to make- boil 1 head of chopped cauliflower until soft, drain water, and blend until smooth in a food processor)
3/4 cup extra-virgin olive oil
2 Tablespoons white vinegar
1 Tablespoon pure vanilla extract
1 cup cold water
Method:
Sift dry ingredients (including the coconut sugar) in a large bowl. Slowly add each of the wet ingredients into the dry, while mixing with a fork. Mix until smooth, and pour into two greased 9" round cake pans. Bake at 350° for 25 minutes, or until a toothpick comes out clean when inserted.
For the Frosting:
Ingredients:
2 ripe avocados, refrigerated for at least 1 hour
1/4 cup extra virgin coconut oil
1/4 pure maple syrup
1/2 cup Hersey's Special Dark cocoa powder
1 teaspoon pure vanilla extract
Method:
Add all ingredients to a food processor, or use a large bowl with a hand emulsifier. Blend until smooth and no chunks of avocado remain. Frost cake immediately, or refrigerate :)
