Hi there!

Welcome to Planted Families. I am documenting my adventures in creating recipes that make kids want to eat their veggies...hope you try a recipe or two out on your own family!

P.S. if you don't tell them it's good for them, they may never know the difference ;)

Happy cooking, 

Catrina

healthiest, (fudge)iest chocolate cake ever

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 :)        

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tofu (and pea) nuggets

tofu (and pea) nuggets

eggplant and quinoa meat(less) balls

eggplant and quinoa meat(less) balls