Crazy Ingredient Chocolate Cake

• 3/4 cup spelt flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder
• 2 tbsp ground flax.
• 1/3 sugar
• 1/8 tsp uncut stevia (or 1/4 cup more sugar)
• 1/2 to 1 cup mini chocolate chips (
• 1 tbsp pure vanilla extract
• 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked OR
• 1 cup canned pumpkin
• 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)

1. Preheat oven to 350F, and grease an 8x8 square baking dish.
2. Combine all dry ingredients in a bowl, and mix very well.
3. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever.
4. 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!)
5. Let cool completely. After a day, this cake is best stored in the fridge.
6. Based on 9 big squares:
7. Calories: 120
8. Fat: 2.5g
9. Carbs: 25g
10. Fiber: 4g
11. Protein: 3.5g

spelt flour, baking soda, salt, baking powder, cocoa, ground flax, sugar, stevia, chocolate chips, vanilla, frozen cauliflower, pumpkin, milk, version, oil

Taken from www.epicurious.com/recipes/member/views/crazy-ingredient-chocolate-cake-51201521 (may not work)