We are pleased to announce that on March 4, 2025, an updated Rich Text Editor will be introduced in the MyFitnessPal Community. To learn more about the upcoming changes, please click here. We look forward to sharing this new feature with you!

Crazy Ingredient Chocolate Cake

MG_Fit
MG_Fit Posts: 1,143 Member
edited January 31 in Recipes
I love baking, especially cakes. Some of my favorites are Betty Crocker's Super Moist Triple Fudge and the Moist Deluxe Devil's Food. But there are so many dang calories in those. I found this recipe online and just can't keep it to myself. Cauliflower is the Crazy Ingredient if you were wondering.

3/4 cup spelt flour or white flour or Arrowhead Mills gf (120g)
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/4 cup unsweetened cocoa powder (20g)
2 tsp ener-g powder, or 2 tbsp ground flax. You can omit; the cake just won’t rise as much.
1/3 cup xylitol or sugar (64g)
1/8 tsp uncut stevia or 4 nunaturals packets (or 1/4 cup more sugar)
1/2 to 1 cup mini chocolate chips (60-120g) (Do not omit. The recipe just won’t be the same if you do.)
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. For pumpkin version, use just 1/3 cup milk (or 1/2 cup if omitting oil).
3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Preheat oven to 350F, 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 to anyone but me!) Let cool completely. After a day, this cake is best stored in the fridge. (Edit: I frosted with my Reeses Chocolate Frosting, linked below the second photo in this post.)

Based on 9 big squares:
Calories: 120
Fat: 2.5g
Carbs: 25g
Fiber: 4g
Protein: 3.5g

WINNING. Now I can bake my cake and eat it too!
This discussion has been closed.

Categories