Sunday, March 29, 2015

Chocolate Cauliflower Cake - April Fools #SundaySupper

Well, March is almost over - compared to February, the month flew by, and while it wasn't a cakewalk of a time, we made it through on my end. Last week (the first days back after March Break) saw their fair share of insane behaviour and sheer exhaustion... culminating in a definite need for chocolate by Friday afternoon! 

I had actually bookmarked this recipe by Chocolate Covered Katie ages ago - looking spectacularly rich and fudgey, it takes a longtime reader of her blog to know that things on there are almost always healthier than they seem! I served this cake on two separate occasions - one immediately after baking, the other after being frozen for a month or so - and both times my taste testers commented on it being like a dark, moist "almost brownie" with the tiniest hint of nutty flavour from the almond milk and hazelnut oil. I don't think I ever told anyone that anything healthy was tucked inside either... not that it would change their opinion! 

Cauliflower Cake

This time, not only will you find my usual players of whole wheat flour and stevia, but a new twist (even for me) - blanched, pureed cauliflower! The perfectly neutral vegetable is everlastingly moist and tenderizing, adding volume, fibre and nutrients without the sulfuric notes of simple cooked crucifery. It worked so well with steamed florets, in fact, that I can't wait to try my hand at a cake with roasted cauliflower for even more nuttiness - but that's another day. For now, I'll settle for a big ol' piece of "fooled me once... give me another (and maybe one more) try".

Let's see what the rest of our #SundaySupper group cooked up for an April Fool's Day #SundaySupper!



Sides & Snacks



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Chocolate Cauliflower Cake
Makes one 9" cake, 12 pieces
250g steam-blanched cauliflower (or frozen and thawed completely but not cooked)
3/4 cup unsweetened vanilla almond milk
3 tbsp
roasted hazelnut oil
1 tbsp pure vanilla extract
1/4 cup unsweetened cocoa powder
1/3 cup light brown sugar
1/8 tsp
stevia extract powder
100 g chopped
bittersweet chocolate, divided
3/4 cup whole wheat pastry flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp
Homemade Egg Replacer or ener-G powder
  1. Preheat oven to 350F, and grease a 9" square baking dish.
  2. Combine cauliflower, almond milk, oil, vanilla, cocoa, sugar and stevia in a food processor and blend until smooth.
  3. Melt half the chocolate and add to the cauliflower mixture, pureeing again until smooth.
  4. Add the flour, baking soda, baking powder, salt and egg replacer to the mixture and pulse to combine, just until there are no lumps. Pulse in remaining chopped chocolate.
  5. Bake 35 minutes. Let cool completely before cutting - ideally, chill in the fridge overnight first.
Amount Per Serving
Calories: 135.7
Total Fat: 7.1 g
Cholesterol: 0.1 mg
Sodium: 26.1 mg
Total Carbs: 19.6 g
Dietary Fiber: 2.8 g
Protein: 2.0 g 

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