Crazy Ingredient Chocolate Cake

Crazy Ingredient Chocolate Cake

The secret ingredient in this cake is cauliflower, but you’d never guess it. It’s rich and moist like brownies and topped off with Reese Fudge Frosting. We love it!


2 cups loosely-packed frozen cauliflower, thawed completely (not cooked)
2/3 cups sucanat (or brown sugar)
2/3 cups almond milk (I used vanilla)
1 Tbs vanilla extract
3/4 cup mini chocolate chips
3/4 cup flour
1/4 cup cocoa powder
2 Tbs ground flax seed (this will help the cake to rise)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a food processor combine the thawed cauliflower, sucanant, almond milk, vanilla, and chocolate chips and process until smooth with no lumps (this will take a few minutes). In a separete bowl, whisk the flour, cocoa, ground flaxseed, baking powder, baking soda, and salt. Stir the pureed chocolate mixture into the flour mixture just until combined (don’t over mix). Pour into a greesed 8″ x 8″ baking dish. Bake at 350 degrees for 30 minutes (it should still be soft to touch on top). Let cool; frost if desired. Store in the refrigerator.

Reese Fudge Frosting:

1/4 cup peanut butter
2 Tbs cocoa powder
8 tsp maple syrup (or 2 1/2 Tbs)
2 tsp almond milk (or more depending on how thick your peanut butter is)
3/4 tsp vanilla extract

Blend in a small food processor until smooth. Spread on cooled cake.

recipe adapted from Chocolate Covered Katie

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Cinnamon Apple Cake

1 cup  honey granules (sugar)
1/2 cup butter, softened (1 stick)
6 oz cream cheese, softened (about 3/4 cup)
1 tsp vanilla
2 large eggs
1 1/2 cups flour (freshly milled)
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup sucanat (brown sugar)
2 tsp ground cinnamon
3 cups peeled and chopped apples (about 2 large or 3 small)

Beat the honey granules, butter, cream cheese, and vanilla until blended. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine the sucanat and cinnamon. Combine 2 Tbs of the cinnamon mixture and the apples in a bowl; stir apple mixture into the batter. Pour into a greased 8″ spring form pan and sprinkle with  the remaining 2 Tbs of cinnamon mixture. Bake at 350 degrees for 1 hour and 15 minutes, or until the cake pulls away from the sides of the pan. (I bake mine in a 8″ by 11″ pan for 45 min.) Cool and serve, or serve warm.

adapted from

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Banana Coffee Cake

  • 3 C plus 3 T flour
  • 1 t  salt
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t nutmeg
  • 2 large eggs
  • 6 T olive oil
  • 2/3 C honey
  • 4 large mashed bananas
  • 2 t vanilla

Stir dry ingredients together.  Combine egg, oil, honey, bananas, and vanilla.  Beat until well blended.  Add the dry ingredients to the banana mixture and beat until blended.  Pour batter into greased 13″ x 9″ pan.  Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.


  • 3/4 C sucanat (sugar)
  • 1/4 C water
  • 3 T butter
  • 1/2 C chopped pecans
  • 1/2 C dried unsweetened coconut

Combine sucanat, water, and butter in a small saucepan and bring to a boil.  Cook 1 minute, stirring constantly.  Remove from heat; stir in nuts and coconut.  Spread topping over baked cake.

(from The Bread Beckers Recipe Collection)

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Awesome Carrot Cake

  • 2 C flour
  • 1 T cinnamon
  • 2 t baking soda
  • 1/2 t salt
  • 3 large eggs
  • 1 1/2 C sucanat (sugar)
  • 3/4 C olive oil
  • 3/4 C buttermilk
  • 1 (8 oz.) can crushed pineapple, drained
  • 1 ripe banana, mashed
  • 1 T vanilla
  • 2 C grated carrots
  • 1 C walnuts, chopped
  • 1/2 C shredded coconut

Cream Chesee Icing

Stir flour, cinnamon, baking soda and salt; set aside.  Beat eggs, sucanat, oil, milk, pineapple, banana, and vanilla until smooth with electric mixer.  Add flour mixture at low speed until blended.  Fold in the last 3 ingredients.  Pour into 3 round cake pans with wax paper cut in circles to fit bottom (grease and flour paper), or a 13″ x 9″ greased pan.  Bake at 350 degrees; 25 minutes for round pans, 40 minutes for rectangular pan.  Cool on racks.  Frost with Cream Cheese Icing.

(from The Maximum Energy Cookbook by Sharon Broer)

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Double-Chocolate Honey Ring

  • 1/2 C butter
  • 1 C honey
  • 3 eggs
  • 1 t vanilla
  • 1 C flour
  • 1/2 C unsweetened cocoa powder
  • 2 t baking powder
  • 1 t salt
  • 1 t baking soda
  • 1/2 C sour cream
  • 1 C chocolate chips
  • 1/2 C chopped walnuts

Cream butter in large bowl with electric mixer.  Gradually add honey, beating until light and fluffy.  Add eggs, one at a time, beating thoroughly after each addition.  Mixture may appear slightly curdled.  Beat in vanilla.  Combine flour, cocoa, baking powder, salt and baking soda in small bowl.  Add dry ingredients alternately with sour cream to butter mixture.  Fold in chocolate chips and walnuts.  Pour batter into a greased 12 cup fluted tube pan.  Bake at 325 degrees for 50-55 minutes or until wooden toothpick inserted near center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan and cool completely on wire rack.  Glaze with White Chocolate Glaze.  (We simply bake it for 35 minutes in a 13″ x 9″ pan and serve without frosting.  This is a dry cake that we enjoy like brownies.)

Optional White Chocolate Glaze:

  • 2 oz. white chocolate
  • 2 t milk

Melt white chocolate in top of double boiler.  Stir in milk.  Drizzle glaze with spoon sparingly over cake, allowing it to drip down the sides.  May sprinkle additional unsweetened cocoa powder over the top  for an added touch.

(from Light and Natural Cookbook)

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